Creamy Chicken and Mushroom Tagliatelle

Chicken and mushroom tagliatelle is a simple yet rich pasta recipe with a cream sauce bursting with flavors of porcini mushrooms, fresh rosemary and marsala. Just a quick disclaimer — you might not be able to stop at one bowl!

Creamy chicken and mushroom tagliatelle are the stuff pasta dreams are made of. A rich sauce made with a mix of fresh mushrooms and dry porcini makes this dish quite decadent.

The good news is that it's super easy to make tagliatelle with chicken and mushrooms, so you can have a super delicious dinner on the table in just 30 minutes.

What do you need to make chicken mushroom tagliatelle?

I use a mix of Portobello mushrooms and porcini to make these tagliatelle with chicken, but you can use other kinds of mushrooms, too, such as Forestiere, shiitake, or even chestnut mushrooms.

Dry porcini mushrooms need to be rehydrated before using them in this recipe. Simply place them into a bowl, cover them with hot water, and allow them to sit for about 30 minutes.

Besides mushrooms, I use a dash of marsala to flavour the sauce and give it just a bit of extra depth. Marsala really brings out the flavours of the mushrooms, but if you don't have it, you can substitute it with some dry white wine instead.

If you don't want to use alcohol in this recipe, you can simply skip this step or add some chicken stock instead of marsala.

Fresh rosemary lends an incredible aroma to this porcini pasta, and you can also add some fresh thyme, too. If you want to substitute with dry rosemary, use just one teaspoon instead of a tablespoon.

Instead of using double (heavy) cream, I use a mix of single cream (half and half) and cream cheese. You can use double cream instead if you want, but the sauce might be too thick when you add the cream cheese, so use some pasta water to thin it.

How do you make chicken porcini pasta?

This is a quick recipe, so you can start on the sauce while putting a pot of water on the stove for the pasta. The pasta needs to be al dente, so make sure you cook it according to the instructions on the package.

As you wait for the pasta water to reach the boiling point, heat the olive oil in a large pan and fry the chicken for 6-7 minutes on medium-high heat until golden and slightly crispy. Remove the chicken bits from the pan with a slotted spoon and set them aside.

Turn the heat down to medium and melt the butter in the same pan. When the butter has melted, add the fresh Portobello mushrooms to the pan and saute them for 3-4 minutes. Next, stir in the rehydrated porcini mushrooms and continue to cook for another minute.

Add the garlic and rosemary and cook for one minute until fragrant. Turn the heat up, add the marsala, and cook for 1-2 minutes until the alcohol evaporates.

Lower the heat and stir in the single cream. Cook for 1-2 minutes until the sauce thickens a bit, then add the cream cheese and stir until combined. Add the chicken bits back to the pan.

Transfer the pasta to the pan and toss it well with the sauce. If the sauce looks too thick, add a bit of pasta water. Add the grated Parmesan, season to taste, and serve immediately, with some extra parmesan on top if you like.

Recipe notes and tips

• Keep in mind that fresh pasta tends to absorb the sauce quicker than dry pasta. You may need to add extra pasta water if the sauce looks too thick.
• You can use boneless chicken thighs instead of chicken breast for this recipe. If you don't want to dice the chicken before frying it, you can fry the fillets whole and cut them afterward. I like to dice the chicken breast first because it results in bits of chicken that are equally golden.
• I like to make this recipe with tagliatelle, but any other pasta shape would work just as well.

If you liked these creamy chicken and mushroom tagliatelle, have a look at some of my other quick and easy pasta recipes:

Easy Creamy Spicy Chicken Pasta

Creamy Mushroom Alfredo Pasta Bake

One-Pot Gorgonzola, Walnut and Spinach Pasta (Pasta Gorgonzola e Noci)

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