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Creamy Tagliatelle With Chicken, Mushrooms And Lemon

serves 2-4

Together, chicken, cream, mushrooms and parmesan make for a decadent pasta experience. Bright lemon zest and parsley brighten up and complement the rich tagliatelle. Really good on an autumn evening. For a pasta prep tip, check out the article to the left. 


2 boneless, skinless chicken breast halves (1 whole breast), cut into thin strips
1 tablespoon unsalted butter
1 pound cremini mushrooms, stemmed and sliced
1 pound tagliatelle
1/2 cup white wine
1/2 cup heavy cream
2 teaspoons lemon zest
2 tablespooons chopped fresh parsley
1/2 cup freshly grated parmesan


prep: 15 minutes
total: 35 minutes


large pot
large sauté pan


1. Bring a large pot of water and 2 teaspoons salt to a boil. When the pasta water boils, add the pasta and cook until it's al dente.

2. Prep all the ingredients. Cut the chicken into thin strips and season on both sides with a sprinkling of salt and pepper.

3. Heat the butter in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken and stir briefly. Leave it alone to brown 2-4 minutes. Stir briefly and cook until it's almost cooked through, another 3-5 minutes. Remove the chicken to a plate.

4. Add the mushrooms to the same pan. Cook, stirring occasionally, until the mushrooms are soft, 3-5 minutes. Pour in the wine and stir. Cook until it reduces by half, then stir in the chicken and cream. Reduce the heat to a gentle simmer.

5. When the pasta is done, drain and add it to the chicken and mushrooms. Toss to coat the pasta, then stir in the lemon zest, parsley and parmesan.
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