The Easiest Chicken And Mushroom Tagliatelle Recipe

How to Prepare Chicken and Mushroom Tagliatelle – Detailed Steps

Step One

Cook the pasta as instructed on the package, aiming for that perfect al dente bite.

I try to coordinate everything so it finishes simultaneously. I typically start heating the water when I begin cooking the chicken and toss in the pasta around the time I add the cream.

Step Two

In a large, non-stick, oven-safe skillet, warm a splash of oil over medium heat.

Step Three

Add the chicken breasts, generously seasoning them with salt and pepper, and fry for about 5 minutes, stirring frequently, until they develop a nice golden color.

Step Four

Carefully remove the chicken and set it aside. You can loosely cover it with foil to keep it warm.

Step Five

Next, add the onions to the same skillet, adding more oil if necessary.

Step Six

Sauté for 5 minutes, stirring often. They should start to soften by now.

Step Seven

Mix in the garlic puree. If using fresh garlic, crush 2-3 cloves and add them at this point as well.

Step Eight

Incorporate the mushrooms and continue to fry for another 5 minutes, ensuring to stir frequently. The onions should be tender at this stage.

Step Nine

Return the chicken to the pan, including any juices that collected in the bowl.

Step Ten

Add the wine and allow it to come to a simmer.

Step Eleven

Let it simmer for 3 minutes.

Step Twelve

Stir in the cream and let it simmer for 10 minutes. Be sure to stir occasionally and scrape the bottom of the pan.

Step Thirteen

Add the spinach and stir until it wilts. This should happen quickly.

Step Fourteen

Taste and adjust with more salt and pepper as needed. I usually just up the pepper.

Step Fifteen

Serve directly from the pan alongside the cooked tagliatelle and a sprinkle of parmesan cheese.