Creamy Garlic, Mushroom Tagliatelle with Chicken

This effortless recipe is so simple but yet so, so, so affective.  It’s creamy flavour will leave you dreaming of its taste for hours after.  Get stuck into this creamy garlic, mushroom tagliatelle with chicken, it’s a serious game changer.

Creamy garlic and mushroom tagliatelle with chicken

I’ve fell off the radar, I do apologise, I’ve got a lot of making up to do and what better way to do it with?  FOOD, am I right or am I right?

When I was still in school, just starting GCSE’s, I chose Food Tech and hated it once I realised that it wasn’t “cool”.  I approached my head of year, desperate to change my option but he refused and said, “Food; it’s the way to a man’s heart…”, a little bit pretentious but the guy was definitely on to something.  So I’m trying win over all of your hearts (men AND women), one mouthful at a time.  All hail Mr Mishkin!

Moving on, when I first made this sauce for this dish was when I decided, “I really should do a food blog, like really!” – I said it in my head, my mouth was too busy chewing.  It’s no Gordon Ramsay but it’ll always be a winner to me.  It’s so easy to make and it has the comfort that everyone needs once in a while but it’s not too heavy, you’ll definitely want seconds.


Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients to serve 4:

For the chicken

  • 2 chicken breasts
  • a pinch of salt
  • a pinch of pepper
  • 1 garlic clove – minced
  • a sprinkle of oregano
  • 2 tablespoons of olive oil
  • a sprinkle of chilli flakes (optional)
  • a sprinkle of rosemary



For the creamy sauce

  • One chicken stock
  • 125ml water
  • 300ml double cream
  • 2 garlic cloves – minced
  • 1/2 onion
  • a handful of chopped spinach
  • 4 mushrooms – sliced
  • a pinch of salt
  • a pinch of pepper
  • a pinch of oregano
  • a knob of butter – preferably garlic butter
  • 12 balls of tagliatelle (3 per person)
  • 4 sticks of asparagus – cut diagonally and in half

To garnish:

  • a sprinkle of parsley
  • chilli flakes


Step 1:  To begin, cut the chicken breasts in half to create a thinner breast and add to a mixing bowl with the salt (himalayan if possible, it’s better for cooking), pepper, garlic, olive oil, rosemary, chilli flakes and oregano.  Leave to marinate whilst you begin the sauce.


Step 2: Add the chicken stock and water to a pan and let simmer until the stock has dissolved into the water.  Once the water is bubbling, add all of the other ingredients for the sauce bar the butter, we add that at the end for extra creaminess. Simmer on a medium to low heat, stirring regularly.


Step 3: Whilst the sauce is cooking, now is the time to begin the chicken.  Add a tablespoon of olive oil to a pan, when its hot enough add the chicken and cook for about five minutes on each side.  Once the first side is cooked, add the pieces of asparagus.  When all is cooked, remove them from the pan and the chicken on a chopping board and chop the chicken into smaller chunks and leave to rest.


Step 4:  When the sauce has reached a slightly thicker consistency add the knob of butter and stir.  Once melted, add the balls of tagliatelle and cook with the lid on to cook the tagliatelle evenly.  After five minutes, the tagliatelle should have expanded, stir consistently and add the chicken and asparagus.  Cook for a further five minutes. Stir, stir, stir!


Step 5: When the tagliatelle is ready, serve up and sprinkle with parsley.


ENJOY – EVERY – MOUTHFUL.  It really doesn’t last long!


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