Creamy Chicken and Mushroom Tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain, reserving about 50ml of the pasta water.

Step 2

Cook Chicken: While the pasta cooks, heat the olive oil in a large frying pan or deep skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

Sauté Aromatics: In the same pan, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.

Step 4

Make Sauce: Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the double cream and bring back to a gentle simmer.

Step 5

Combine: Return the cooked chicken to the pan. Add the drained tagliatelle to the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick.

Step 6

Season and Serve: Stir in the fresh parsley. Season generously with salt and pepper. Serve immediately, topped with grated Parmesan cheese if desired.