Tagliatelle Pasta with Chicken and Mushrooms

Tagliatelle Pasta with Chicken and Mushrooms


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Enjoy these long flat noodles coated in a white wine sauce and paired with cremini mushrooms and tender chicken thighs. This pasta dish will have the whole family asking for more.

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Time needed

30 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 12 ounces tagliatelle
  • ¾ pound boneless, skinless chicken thighs
  • 2 tablespoons butter
  • 8 ounces halved mushrooms
  • ½ cup dry white wine
  • ¾ cup heavy cream
  • ½ cup grated parmesan
  • 2/3 cup thinly sliced celery
  • 1/3 cup chopped parsley leaves
  • Salt and pepper

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Boil a salted pot of water and cook the pasta for 10 minutes. Reserve 1 ½ cups of pasta water and drain the rest of the pasta. Season the chicken with salt and pepper and then melt half the butter over medium-high heat and add the chicken. Cook for 4-5 minutes per side and remove the chicken from the skillet. Lower the heat and melt the rest of the butter. Cook the mushrooms for 8 minutes and then add the wine. Bring the skillet to a boil and let the wine reduce by half. Slice the chicken and add it back to the skillet and add the cheese, pasta water, noodles, and cream. Toss until the noodles are coated in sauce. Add the parsley and parsley and toss before serving.

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