A quick, easy, and delicious creamy chicken and mushroom tagliatelle recipe that’s perfect for busy days, meal prep, or family dinners.
If you’re looking for the ultimate lazy comfort meal, this creamy chicken and mushroom tagliatelle is exactly what you need. It’s rich, filling, and the kind of dish that feels like a warm hug after a long day. Whether you’ve had a busy day at work, or you simply want something quick and comforting without spending hours in the kitchen, this pasta recipe is a winner.
Unlike your standard Alfredo, this creamy chicken and mushroom pasta recipe is packed with flavour thanks to a mix of spices that take the chicken to another level. It’s simple, quick to put together, and works perfectly as a meal prep option—you can prep the chicken and mushrooms in advance, and when it’s time to eat, just cook the pasta and stir through the cream.
This easy creamy chicken and mushroom tagliatelle has become a much-loved favourite in my family, and I’m so excited to finally share it here on the blog with you. I hope it makes its way into your regular recipe rotation and becomes a family favourite in your home too.
Your feedback means so much to me, so if you give this recipe a try, please don’t forget to leave a rating and comment below. And if you share it on Instagram, make sure to tag me @lotsoflovemariam—I’d love to see your version!
This post is all about a delicious creamy chicken and mushroom tagliatelle recipe!
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Easy Creamy Chicken And Mushroom Tagliatelle
Ingredients Needed
- Chicken breast
- Fresh mushrooms (any variety you like)
- Tagliatelle pasta
- Double cream
- Spices for the chicken: salt, black pepper, garlic granules, turmeric, and curry powder*
- Extra virgin olive oil
- Ghee
- Spices for the cream sauce: salt, black pepper, and a pinch of nutmeg
- Cheese for topping
*I know traditional tagliatelle doesn’t usually use this many spices, but this is how I was taught by a family member, and it’s been a beloved recipe in my home ever since—it truly gives the dish a unique, delicious twist.
How To Make This Creamy Chicken And Mushroom Pasta
- Start by washing and cutting the chicken breast into bite-sized cubes. Season well with the spices and a drizzle of extra virgin olive oil, then set aside to marinate.
- Wash and thinly slice the mushrooms so they’re ready to go.
- In a large pan, heat a little ghee along with some olive oil. Add the chicken and cook until it’s almost done—about 2–3 minutes away from being fully cooked through. At this point, add the sliced mushrooms, stir everything together, and continue cooking until the mushrooms have softened and released their flavour (if water releases, make sure to cook until the water disappears).
- Meanwhile, cook the tagliatelle according to the packet instructions. Once cooked, drain and set aside.
- Return to the pan with the chicken and mushrooms, and pour in the double cream. Season the sauce with salt, black pepper, and a pinch of nutmeg, then stir well. Let the sauce simmer gently until it begins to bubble, stirring frequently so it doesn’t stick. Once bubbling, add the drained pasta directly into the pan, toss everything together, and let it cook for another minute so the pasta absorbs the creamy sauce.
- Plate up, finish with a generous grating of cheese on top, and enjoy your creamy chicken and mushroom tagliatelle!
Why You’ll Love This Recipe
- Super quick and easy – the perfect dinner for lazy days when you want something comforting and delicious without spending ages in the kitchen.
- Meal prep friendly – you can prep the chicken and mushrooms ahead of time, then just cook the pasta and add the cream when you’re ready to eat for the freshest result.
- Family favourite – loved by both kids and adults, making it a reliable go-to meal everyone will enjoy.
- Comfort food made simple – rich, creamy, and filling, it feels indulgent but is effortless to put together.
- Perfect for busy weeknights or cosy weekends – quick enough for after work, yet special enough to serve when you want something a little more indulgent.
Top Tip
For the best results, enjoy this creamy chicken and mushroom tagliatelle fresh, as the sauce can dry out if left for too long. If you’re meal prepping, simply cook the chicken and mushrooms ahead of time. When you’re ready to eat, boil the pasta fresh, then reheat the chicken and mushrooms in a pan with a little olive oil.
Once warmed through, add the double cream and cooked pasta, following the same steps as in the main recipe to finish the sauce. This way, you’ll still get that rich, creamy flavour without losing any of the delicious texture.
Other Recipes You’ll Also Love:
- Salmon And Potato Salad
- Lebanese Arayes (meat stuffed pitas)
- Sirloin Steak
- Smash Burger Tacos
Creamy Chicken And Mushroom Tagliatelle
Ingredients
- 1 large Chicken breast or 2 small chicken breast
- Fresh mushrooms any variety you like – I usually use the whole packet as mushrooms tend to shrink in size
- 6 Tagliatelle pasta 2 nests per person
- 270-300 ml Double cream
Spices for the chicken
- salt black pepper to taste
- 1/4 tsp garlic granules
- ¼-½ tsp turmeric
- ¼-½ tsp curry powder
- 2 tbsp Extra virgin olive oil 1 tbsp for the chicken and 1 tbsp to add to the pan with the ghee
- ½ tbsp Ghee
Spices for the cream sauce
- ¼ salt Salt add more after tasting
- ¼ tsp Black pepper
- a pinch of Nutmeg
- Cheese for topping
Instructions
- Start by washing and cutting the chicken breast into bite-sized cubes. Season well with the spices and a drizzle of extra virgin olive oil, then set aside to marinate while you prepare the other ingredients. Wash and thinly slice the mushrooms so they’re ready to go.
- In a large pan, heat a little ghee along with some olive oil. Add the chicken and cook until it’s almost done—about 2–3 minutes away from being fully cooked through. At this point, add the sliced mushrooms, stir everything together, and continue cooking until the mushrooms have softened and released their flavour.
- Meanwhile, cook the tagliatelle according to the packet instructions. Once cooked, drain and set aside. I always add salt (about a tsp) and olive oil to the water so the pasta does not stick.
- Return to the pan with the chicken and mushrooms, and pour in the double cream. Season the sauce with salt, black pepper, and a pinch of nutmeg, then stir well. Let the sauce simmer gently until it begins to bubble, stirring frequently so it doesn’t catch. Once bubbling, add the drained pasta directly into the pan, toss everything together, and let it cook for another minute so the pasta absorbs the creamy sauce.
- Plate up, finish with a generous grating of cheese on top, and enjoy your creamy chicken and mushroom tagliatelle!
This post was all about a creamy chicken and mushroom tagliatelle recipe!
Make sure to save this pin to try it out later!
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