Bursting with mushrooms and covered in a savory cream sauce, this chicken mushroom tagliatelle is a comforting dinner recipe! Seasoned lightly with garlic and oregano, this pasta dinner comes together in under 35 minutes!
Whip this recipe up as a speedy weeknight dinner or take your time enjoying it on an impromptu date night. This pasta dish works for all occasions and the whole family will love it.
Chicken and Mushroom Tagliatelle Recipe
Though the name implies an impressive dish, this chicken pasta recipe is actually quite easy to throw together!
Couple that with the fact that it can be dressed up to impress and this recipe will soon become a staple in your kitchen.
Made with tender chicken strips, mushrooms, and spinach all simmered in a rich cream sauce, this chicken and mushroom pasta dish is a hit with even the toughest food critic.
Chicken breasts: You’ll want to cut the chicken breasts into strips so that they cook faster and really sear in the flavor. For a more budget-friendly option, you can certainly substitute skinless chicken thighs.
Onion and garlic: The staples of any good pasta dish. Use whichever onion you prefer but yellow onion gives a more savory flavor.
Mushrooms: The mushrooms you choose will alter the flavor of the tagliatelle pasta slightly. More often than not we simply use button mushrooms.
Seasonings: This pasta brings out the simple flavors the most so all you need are salt, black pepper, and oregano on hand.
Olive oil: This is used as the base in both cooking the noodles and the chicken. Most neutral oils will work so use what you have on hand.
Creme fraiche: This is what gives the chicken and mushroom tagliatelle its rich, creamy sauce. If creme fraiche isn’t available, you can substitute heavy cream.
Tagliatelle pasta: Curling up with a bowl of tagliatelle noodles always has such a cozy feel to it. However, this recipe can be made with other noodles as well. (Learn how to make your own homemade pasta here!)
Spinach: Adds a hint of color to the pasta dish as well as a burst of nutrients.
How To Make It
Add some of the olive oil and salt to a large pot with water and bring it to a boil. Cook the pasta according to the package directions.
While the pasta is cooking, heat olive oil in a large skillet and sauté the chicken strips for 10 minutes.
Add in the onion and garlic and cook them until the onion is soft. Stir occasionally.
Stir in the mushrooms and seasonings. Cover the skillet and cook for another 10 minutes adding a bit of olive oil if needed.
Finally, add the cream to the skillet, stir well, and let the mixture simmer covered, for another 5-8 minutes.
Remove the skillet from the heat, add in the spinach, and cover the dish for 3 minutes so it softens.
Mix in the cooked pasta and serve!
- Make sure not to let the spinach steam in the covered skillet too long. You’ll want it soft but still green and not too wilted.
- Clean the mushrooms with a dry cloth before you chop them. Mushrooms absorb water so don’t rinse them.
- Taste test the dish before you serve it and adjust the salt and pepper if needed.
- If you find that the sauce is too thick after mixing in the noodles, simply add a splash of the reserved pasta water or milk to reach your desired consistency.
How To Serve The Pasta
This pasta can be dressed up as much or as little as you wish!
Once you portion the pasta into bowls, serve it with:
- Freshly chopped parsley
- Finely grated Parmesan cheese
- Chopped green onions
From there, you can add on some crusty garlic bread, freshly made bruschetta, or a side salad depending on the occasion.
If you’re a sucker for foods with an Italian flair, be sure to check out this collection of recipes, including more pasta recipes!
Any leftovers can be stored in the fridge in an airtight container for 3-4 days. You can reheat it on the stove on medium to low but make sure to add a dash of cream or water to the mix to help thin the sauce slightly.
Frequently Asked Questions
Any mushrooms can work in chicken and mushroom tagliatelle pasta. Portabella mushrooms will give a heartier feeling to the dish while cremini mushrooms will absorb a bit more sauce and tend to taste more earthy. Most commonly used are button mushrooms as they have a more neutral flavor.
Once you mix the tagliatelle noodles into the cream sauce you may need to add a dash more cream or some of the retained pasta water from cooking. Cooked noodles will still absorb a lot of the sauce they’re placed into, and you should adjust as per your preference.
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoon salt, divided
- 8 ounces tagliatelle pasta
- 3 chicken breasts, cut into strips
- 1 large yellow onion (diced)
- 3 garlic cloves (peeled and minced)
- 10 ounces sliced mushrooms
- ½ tablespoon oregano
- 1/2 teaspoon black pepper
- 1 2/3 cups creme fraiche or heavy cream
- 2 cups fresh baby spinach leaves
- ¼ cup Parmesan cheese
- 1/4 cup flat-leaf parsley (finely chopped)
Cook the Pasta:
- Fill a large pot with 4 quarts of water. Add 2 tablespoons of the olive oil and 1 teaspoon salt.
- Cover and bring water to a boil. Add the pasta and cook according to the instructions.
- Drain pasta, reserving some of the cooking water.
Prepare the Sauce:
- Heat the olive oil in a large frying pan and sauté the chicken strips for 10 minutes.
- Add the onion and garlic. Sauté for 5-7 minutes more, or until the onion is soft, stirring occasionally.
- Stir in the mushrooms, oregano, pepper, and remaining 1/2 teaspoon of salt. Cover and cook for 10 more minutes, adding a little more olive oil if necessary.
- Add the creme fraiche or cream to the skillet, stir well, and simmer, covered for another 5-8 minutes.
- Remove from heat, add the spinach, and cover for 3 minutes. This will soften the spinach a bit and keep it fresh and green.
- Stir the cooked pasta into the sauce and stir well. Adjust salt and pepper if necessary.
- Serve with Parmesan cheese and fresh parsley.
Other types of pasta may be substituted for the tagliatelle.
If you think the sauce is too thick, add a little of the reserved pasta cooking water or milk.