Description
A luxurious and comforting pasta dish featuring tender seared chicken and earthy mushrooms in a rich parmesan cream sauce over wide tagliatelle ribbons.
Ingredients
Scale
- 12 oz tagliatelle pasta
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook tagliatelle until 1 minute before al dente. Drain, reserving 1/2 cup of pasta water.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken cubes, seasoning with salt and pepper. Brown for 3-4 minutes per side until cooked through. Remove chicken and set aside.
- In the same skillet, add 1 tbsp butter and the sliced mushrooms. Cook without stirring for 3 minutes, then sauté until deep brown.
- Lower heat to medium. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2-3 minutes until slightly thickened.
- Whisk in the grated Parmesan cheese until melted and smooth.
- Return the chicken to the pan and add the cooked tagliatelle. Toss well to coat.
- If the sauce is too thick, stir in reserved pasta water one tablespoon at a time. Stir in fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired