Written for one request, published for everyone
Creamy Chicken and Mushroom Tagliatelle
Tagliatelle in a pan sauce of seared chicken strips, browned mushrooms, garlic, thyme and cream.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 865 kcal
- Protein
- 45 g
- Fat
- 40 g
- Carbs
- 80 g
Method
Step 1 of 10
Bring a large pan of well-salted water to the boil.
Salt
Step 2 of 10
Cut the chicken breast into even strips across the grain.
Chicken breast
Step 3 of 10
Slice the mushrooms, mince the garlic and strip the thyme leaves.
Chestnut mushrooms
Garlic
Fresh thyme
Step 4 of 10
Heat the oil in a wide frying pan over medium-high heat and fry the chicken strips for 6 minutes, turning, until cooked through to 74 °C.
Olive oil- Chicken breast
Step 5 of 10
Lift the chicken onto a plate, add the mushrooms to the pan and cook until deep brown and the liquid has gone.
- Chestnut mushrooms
What ‘ready’ looks like Step 6 of 10
Add the tagliatelle to the boiling water and cook for 8 minutes until al dente.
Tagliatelle
Step 7 of 10
Stir the garlic and thyme into the mushrooms and cook until fragrant.
- Garlic
- Fresh thyme
What ‘ready’ looks like Step 8 of 10
Pour in the cream, return the chicken and simmer until the sauce thickens slightly.
Double cream- Chicken breast
What ‘ready’ looks like Step 9 of 10
Scoop out a mugful of pasta water, then drain the tagliatelle.
- Tagliatelle
Step 10 of 10
Toss the pasta into the sauce with the parmesan and a splash of pasta water until glossy, then season.
- Tagliatelle
Parmesan- Salt
Black pepper
What ‘ready’ looks like
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.