Chicken and mushroom tagliatelle is a gloriously quick and easy pasta dish that gets a big whack of flavour from Worcestershire sauce.
A light creamy sauce made from creme fraiche finishes this dish that can be comfortably cooked in 20-25 minutes.
Chicken and Mushroom Pasta
Pasta really is the champ of quick and easy dinners and this chicken and mushroom tagliatelle recipe is another in a long line of options here on my website.
It joins other dishes like a wonderful spicy chicken pasta with roasted peppers, a sage and onion chicken pasta with “Sunday lunch” undertones, a delightfully zingy creamy lemon chicken pasta and a superb chicken and leek pasta.
This dish begins by searing off some boneless chicken thoughts really quickly over a high heat to maximise flavour.
Then whilst the chicken is resting the pasta is cooked and mushrooms are cooked with garlic and shallots.
Finally, the sauce, when I say sauce, it is more of a coating for the pasta. Like so many of my pasta dishes, this is not a mega-saucy affair.
I digress, the sauce gets an enormous amount of flavour from a Worcestershire sauce reduction which is mellowed by creme fraiche.
Creme fraiche is wonderfully rich and adds a little tartness, it is also the star in the sauce for my ham and mushroom tagliatelle recipe.
And that’s it a super simple and sub 30-minute chicken pasta recipe for you to feast on!
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely, this works best (to my mind) with quite broad long pasta. So anything from pappardelle to fettuccine would all work really well.
But knock yourself out, there is an awful lot written about choosing pasta, and most of it is surplus to requirement.
Can I use something other than creme fraiche?
A question often asked by my US readers, who apparently struggle to get creme fraiche.
You can substitute for sour cream, but be careful, stirring it through. Creme fraiche has a much higher fat content and as a result, is less likely to curdle.
Although I would probably swap for mascarpone which gives the dish a lovely subtle sweeter vibe.
Why do you recommend not using a nonstick pan?
You get a much better colour when you sear the chicken thighs which all leads to more flavour.
Can I make this in advance?
For me, no, because it really does not reheat very well. It is definitely a cook it and eat it dish.
Serving Suggestions
I tend to keep my sides for pasta dishes simple, and this chicken and mushroom tagliatelle is no different.
It’s far from imaginative but I’m all in for garlic bread or cheesy garlic bread with this delicious pasta recipe.
Salads are very popular as a side for salad, although they are not my cup of tea. But if I were to serve this with a side salad it would be a simple green salad.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 30cm or 12″ frying pan, not nonstick if possible.
- 20cm or 8″ saucepan.
- Sieve or colander.
- Weighing scales and or measuring cups and spoons.
- Chopping board.
- Kitchen knife.
Chicken and Mushroom Tagliatelle Recipe
This delicious, quick and easy chicken and mushroom tagliatelle is a pasta dish with a light creamy sauce that gets a big bump on the flavour stakes thanks to the addition of Worcestershire sauce and all in well under 30 minutes.
Ingredients
- 2 (200g total) Boneless Skinless Chicken Thighs
- 2 Tbsp Olive Oil
- 2 Garlic Cloves
- 1 (35g) Shallot
- 125g (1 Cup) Baby Mushrooms
- 75ml (⅓ Cup) Worcestershire Sauce
- 75g (¼ Cup + 1 Tbsp) Creme Fraiche
- 175g (6oz) Dried Tagliatelle
- Salt for Boiling Pasta plus a pinch to season the chicken.
- 20g (¼ Cup) Chives
Instructions
- Peel the shallot and dice them as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Cut the baby mushrooms into 2-3mm (⅛") thick slices.
- Chop the chives as finely as you can.
- Heat a 30cm or 12" frying pan (not nonstick if possible) over a high heat and when it is hot add the olive oil.
- Bring a 20cm or 8" saucepan of well-salted water to a rolling boil (1½ teaspoon of salt).
- Season the chicken thighs with a pinch of salt and then cook them for 3-4 minutes on each side in the olive oil then remove and set aside.
- When you remove the chicken from the frying pan add the pasta to the boiling water (this dish should now take 7-8 minutes to cook).
- Reduce the heat under the frying pan to medium and add the shallots and cook for 60 seconds stirring constantly.
- Add the mushrooms and cook for 2 minutes stirring regularly.
- Throw in the garlic and cook for 30 seconds, stirring constantly.
- Pour in the Worcestershire sauce and reduce by half.
- Whilst the Worcestershire sauce is reducing, slice the chicken thighs as thinly as you can, then add them to the mushroom mix and stir to combine.
- Remove the pan from the heat and stir in the creme fraiche.
- The pasta should now be cooked, so drain it and reserve 75-125ml (⅓-½ Cup) and add the pasta to the sauce.
- Stir in as much pasta water as is required to form a sauce and finally stir through the chives.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 719Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 150mgSodium: 617mgCarbohydrates: 65gFiber: 5gSugar: 10gProtein: 36g
Calorific details are provided by a third-party application and are to be used as indicative figures only.