Chicken Tagliatelle

Chicken, cream, mushrooms and pasta – how could anybody not love this dish?! We’re going all out with this Italian dish.

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  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2 People
  • Category:


  • 2 chicken breasts (skin on)
  • 2 handfuls button mushrooms (quartered)
  • 1/2 large white onion (diced
  • 1 pint double cream
  • 2 mushroom or chicken stock cubes
  • 20 grams unsalted butter
  • salt and pepper to taste
  • 2 garlic cloves (crushed)
  • 300 grams fresh tagliatelle


  1. Set the water bath to 65˚C.
  2. Vacuum seal the chicken in two separate vacuum bags and place in the water bath once it is up to temperature. Set the timer for 40 minutes.
  3. Whilst the chicken is cooking, put the stock cubes into a frying pan with a splash of water and allow to melt.
  4. Cook the mushrooms, onion and the garlic for five minutes. Once cooked take off the heat.
  5. Boil some water in a saucepan and cook the pasta according to the packet instructions.
  6. Pour the cream into the frying pan with the mushrooms and onion and place back on the hob on a low heat so that the cream does not curdle. Once the pasta is cooked, drain and add to the cream mixture.
  7. Using another frying pan, add the knob of butter and heat up on a medium setting.
  8. Remove the chicken from the bath and open the pouches.
  9. When the butter has melted, add the chicken breast to the pan and crisp the skin for a couple of minutes being careful not to continue the cooking process.
  10. Divide the pasta between two bowls.
  11. Slice the chicken and place over the top of the pasta.
  12. Sprinkle with a dash of salt and pepper to taste.