The Easiest Chicken And Mushroom Tagliatelle Recipe

Looking for a quick and delicious dinner idea? Try this easy chicken and mushroom tagliatelle recipe that can be made in under 30 minutes. Perfect for busy weeknights.

This creamy chicken and mushroom tagliatelle is a great midweek meal. 

I love pasta, it’s the perfect comfort food, and chicken and mushroom are always a great flavour. I’ve made this a Mushroom and chicken tagliatelle because tagliatelle is one of my favourites, but really you could make it with any kind of pasta. 

Why I Love Creamy Chicken and Mushroom Pasta

Tagliatelle with chicken and mushrooms is such a great midweek dinner because:

• It’s a super quick and easy Chicken tagliatelle recipe.
• There aren’t too many ingredients and the flavours are simple. 
• Chicken and mushroom is a great combo. 
• You can add other veggies, or make changes to the sauce, it’s super versatile. 
• You don’t need to add any sides or extras. 
• It’s really easy to make – you don’t need any fancy equipment or skills.

Ingredients For Chicken and Mushroom Tagliatelle

When I make this easy chicken and mushroom tagliatelle I use:

Olive Oil – Other cooking oils are fine too, but I don’t recommend a calorie-controlled spray as they damage your pans. Butter is another option. 

Chicken Breasts – I’ve used mini breast fillets here, they are cheap and easy. But any boneless, skinless chicken is fine. You could even use chicken thighs. 

Salt and Pepper – Sea salt and freshly ground black pepper are best. Black pepper adds a lot of flavour to this simple sauce, so I recommend using it liberally. 

Red Onion

Garlic Puree – Fresh garlic cloves are great too. I just like the ease of using puree. 

Mushrooms – I’ve specified closed cup in the recipe card below, because that’s typically what I use. Button or Chesnut are good too. 

White Wine – something dry is best. I typically use a Sauvignon blanc, as that’s what I drink and I wouldn’t buy a bottle just for cooking. 

Double Cream

Baby Spinach

Tagliatelle 

You’ll Also Need

I make my chicken and mushroom sauce in my large, cast-iron Dutch oven. You could use any large, flameproof pan or dish. A regular frying pan is great. 

In addition, you need a pan and colander for the pasta, a spatula, a sharp knife, and a chopping board. 

How to Make Chicken and Mushroom Tagliatelle – Step-by-Step Instructions

Step One

Cook the pasta according to packet instructions aiming for an al dente texture. 

I try to time it so it’s all ready at the same time. So I’d start heating the water when I start cooking my chicken, and add the pasta at about the same time as I add the cream. 

Step Two

Heat a glug of oil in a large, non-stick, flameproof pan over medium heat on the hob. 

Step Three

Add the chicken breasts, season liberally with salt and pepper and fry for around 5 minutes, stirring often, until browned. 

Step Four

Remove carefully and set to one side. You can lightly cover or wrap it in foil to keep it warm. 

Step Five

Add the onions to the same pan. You can add more oil if needed. 

Step Six

Fry for 5 minutes, stirring often. They should just be starting to soften. 

Step Seven

Stir in the garlic puree. If you are using fresh garlic, use 2-3 cloves and crush, add them now too. 

Step Eight

Add the mushrooms and fry for a further 5 minutes, stirring often. The onions should be very soft now. 

Step Nine

Return the chicken to the pan, pouring in any juices that have settled in the bowl too. 

Step Ten

Pour in the wine and bring to a simmer. 

Step Eleven

Simmer for 3 minutes. 

Step Twelve

Pour in the cream and simmer for 10 minutes. Stir occasionally, making sure to scrape the bottom of the pan. 

Step Thirteen

Add the spinach and stir until wilted. This should be fairly fast. 

Step Fourteen

Taste, and add more salt and pepper if required. I generally just add more pepper.

Step Fifteen

Serve straight from the pan with prepared tagliatelle and parmesan cheese.

Serving Suggestions

I serve it just as it is, sauce on a bed of pasta. Another option is adding the pasta to the pan (better if you are using something like a Dutch Oven with lots of space) and tossing it all together before serving. 

It’s a filling meal on its own, but you could serve it with garlic bread and a side salad for a more filling option, or if you just want some variation and a healthy addition. 

Variations

As always, there are a few things that you can do differently.

Change the Pasta

I love Tagliatelle, but you can use any pasta really, just follow the cooking instructions. 

Swap the Veggies

I’ve used spinach and mushrooms. You can skip the spinach, but it adds nutrition, colour and a nice flavour. 

You could also add things like diced courgette, or frozen peas, just giving them 5 minutes to thaw and warm up at the end. 

Use Creme Fraiche

I love the comforting, rich flavour of double cream, but cream Fraiche is another good choice. 

Skip the Wine

There’s not a lot to this sauce, so the flavour really comes from the black pepper and wine so I don’t recommend skipping it. 

However, if you want to, use chicken stock instead, or even just a ladle of pasta water. Try adding some mixed herbs, or parsley, so that it isn’t too bland. 

Other Recipes 

If you like this recipe, you might also want to try these pasta recipes:

• Ham and Mushroom Pasta
• Philadelphia Pasta
• Sweet Chilli Chicken Spaghetti
• Halloumi and Chorizo Pasta