🍄 Creamy Mushroom Tagliatelle with Grilled Chicken & Crispy Baby Potatoes 🍗🥔
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: ~620 per serving
Ingredients 🛒
For the Chicken & Potatoes:
2 chicken breasts, boneless and skinless 🍗
400g baby potatoes, whole or halved 🥔
2 tbsp olive oil 🫒
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper to taste 🧂
For the Creamy Mushroom Pasta:
250g tagliatelle 🍝
250g mushrooms, sliced (cremini or button) 🍄
1 tbsp butter 🧈
1 tbsp olive oil 🫒
2 garlic cloves, minced 🧄
200ml heavy cream 🥛
50g grated Parmesan cheese 🧀
Salt & pepper to taste
2 tbsp fresh parsley, chopped 🌿
Instructions 👩🍳
Preheat oven to 200°C (400°F).
Roast potatoes: Toss baby potatoes with 1 tbsp olive oil, garlic powder, paprika, salt & pepper. Spread on a tray and roast for 30 minutes, flipping halfway.
Grill chicken: Rub chicken with remaining olive oil, salt, pepper, and a pinch of paprika. Grill or pan-fry over medium-high heat for 5–6 minutes per side, until golden and cooked through. Rest 5 minutes, then slice.
Cook pasta: Boil tagliatelle in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
Make mushroom sauce: In a skillet, heat butter and olive oil. Sauté mushrooms for 5–6 minutes until browned. Add garlic and cook 1 minute more.
Add cream & cheese: Stir in cream and Parmesan. Simmer 2–3 minutes until thickened. Season with salt and pepper. Add a splash of pasta water if needed.
Combine: Toss drained pasta in the mushroom sauce.
Serve: Plate pasta, top with sliced chicken and roasted potatoes. Sprinkle with parsley and serve hot.