Chicken and Mushroom Tagliatelle

Chicken and Mushroom Tagliatelle

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces fresh or dried tagliatelle

  • Coarse salt and freshly ground pepper

  • ¾

    pound boneless, skinless chicken thighs

  • 2

    tablespoons unsalted butter

  • 2

    shallots, halved, peeled, and thinly sliced (about ½ cup)

  • 8

    ounces cremini mushrooms, halved (or quartered if large)

  • ½

    cup dry white wine

  • ¾

    cup heavy cream

  • 1

    ounce Parmesan, grated (about ⅓ cup), plus more for serving

  • 1

    stalk celery with leaves, cut into very thin slices (about ⅔ cup)

  • cup coarsely chopped fresh flat-leaf parsley leaves


Step 1 Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain. Step 2 Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.


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