Tegliatelle with chicken and mushrooms
4 servings
40 minutes
Fettuccine with chicken and mushrooms is the embodiment of tenderness and refined taste of Italian cuisine. This recipe traces back to the traditions of Northern Italy, where pasta is often paired with creamy sauces and aromatic mushrooms. The velvety cream sauce, rich in the aroma of champignons and chicken, harmoniously envelops each strand of fettuccine, creating a tender and warming dish. Black pepper and thyme add spiciness, while parmesan completes the composition with a rich cheesy note. It’s the perfect choice for a cozy dinner when you crave something rich yet elegant. Fettuccine with chicken and mushrooms is a versatile dish suitable for both everyday meals and special occasions when you want to feel the magic of Italian gastronomy.
1
Chop the mushrooms (if large, 8 pieces) and boil for 5-10 minutes in a small amount of water, adding salt.
- Champignons: 8 pieces
- Ground black pepper: pinch
2
We boil the chicken, and we also boil the pasta (6-7 minutes).
- Chicken fillet: 300 g
- Tagliatelle pasta: 500 g
3
Now let's make the sauce. In a pan, melt the butter and add the flour, mix it with the butter and season well with salt, then add the cream. The flour should blend well into the cream (if not, I whip it in a mixer), mix until smooth and pour in the mushrooms with a bit of broth (there should be a little), and mix well again. Add the chopped chicken, pepper, and thyme. Mix well.
- Wheat flour: 2 tablespoons
- Cream: 300 ml
- Champignons: 8 pieces
- Chicken fillet: 300 g
- Ground black pepper: pinch
- Thyme: to taste
4
We put the sauce on the pasta and sprinkle with grated parmesan.
- Parmesan cheese: 200 g