๐ Creamy Chicken Mushroom Tagliatelle ๐๐ง๐ฟ
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 2
Calories per serving: ~700 kcal
๐ Ingredients
2 boneless, skinless chicken breasts ๐
1 tbsp olive oil ๐ซ
1/2 tsp dried thyme ๐ฟ
Salt & pepper to taste ๐ง
200g tagliatelle pasta ๐
1 tbsp butter ๐ง
2 garlic cloves, minced ๐ง
200g cremini or button mushrooms, sliced ๐
150ml heavy cream ๐ฅ
30g Parmesan cheese, grated ๐ง
1 tbsp fresh parsley or thyme, chopped ๐ฟ
๐จโ๐ณ Instructions
Season & cook chicken: Rub chicken with olive oil, thyme, salt, and pepper. Grill or pan-fry over medium-high heat for 5โ6 minutes per side until golden and cooked through. Let rest, then slice or cube.
Boil the pasta: Cook tagliatelle in salted boiling water according to package instructions. Reserve 1/4 cup pasta water, then drain.
Sautรฉ mushrooms: In a large pan, melt butter over medium heat. Add garlic and mushrooms, cooking for 5โ7 minutes until softened and golden.
Make the sauce: Stir in cream and Parmesan, simmer for 2โ3 minutes until slightly thickened. Add a splash of pasta water if needed.
Combine: Add cooked pasta and sliced chicken to the pan. Toss gently to coat everything in the sauce.
Serve: Plate the creamy pasta and garnish with fresh herbs. Serve hot and enjoy!
๐ Tips & Variations
Swap tagliatelle with fettuccine or pappardelle.
Add white wine (50ml) after sautรฉing mushrooms for depth.
Use crรจme fraรฎche instead of cream for a tangier sauce.