Description
A creamy and hearty pasta dish combining tender chicken, earthy mushrooms, and protein-packed white beans tossed with tagliatelle in a savory sauce.
Ingredients
Scale
- 8 oz tagliatelle pasta
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook tagliatelle according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add sliced mushrooms and cook until browned and tender, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in the white beans, chicken broth, and heavy cream. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Return the cooked chicken to the skillet. Add the cooked tagliatelle and toss to coat evenly.
- Remove from heat and stir in Parmesan cheese. Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. You can also use any white bean variety such as Great Northern or navy beans.
Nutrition
- Calories: 520
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 48 g
- Protein: 38 g