One Pan Chicken and Mushroom Tagliatelle

Prep Time: 15 min
Cook Time: 30 min
Serves: 5

Have dinner on the table in under 45 minutes with this one pan pasta dinner! Using tagliatelle pasta, chicken breast and a variety of mushrooms, this dish is made in a creamy white sauce that the whole family will love!


1/4 cup (60 mL) olive oil
1 lb (0.5 kg) chicken breast, cut into bite-sized pieces (approx 2 breasts)
2 1/2 cups (625 mL) grams assorted mushrooms such as cremini and oyster, chopped
1 shallot, chopped
4 cloves garlic, chopped
2 cups (500 mL) chicken stock
2 cups (500 mL) half and half
1 pkg tagliatelle noodles (250 g)
Salt and pepper
Parmigiano cheese, shaved for garnish


1 Add olive oil to a large skillet and heat over medium heat.
2 Add the chicken pieces and cook for 6-8 minutes until browned and almost cooked through.  
3 Add a tbsp more oil if needed and stir in the mushrooms.  Cook for approximately 4 minutes, stirring often until the mushrooms are nicely browned.  Add the chopped shallots and garlic and cook until translucent (2-3 more minutes).
4 Stir in the chicken stock and cream and nestle in the uncooked pasta rounds.
5 Season with salt and pepper. Simmer over medium heat until the sauce is slightly reduced and starting to thicken.  This will only take about 6 minutes and the pasta will cook during this time. Do not let it reduce too much.  There should still be a fair bit of sauce in the pot to generously coat the noodles. 
6 Plate the pasta immediately and finish with a generous pinch of fresh pepper. Top with cheese if desired.