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Chicken and Mushroom Tagliatelle

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Martha Stewart Living, December 2013


  • 12 ounces fresh or dried tagliatelle
  • Coarse salt and freshly ground pepper
  • 3/4 pound boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)
  • 8 ounces cremini mushrooms, halved (or quartered if large)
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1 ounce Parmesan, grated (about 1/3 cup), plus more for serving
  • 1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)
  • 1/3 cup coarsely chopped fresh flat-leaf parsley leaves


  1. Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.

  2. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

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