Tagliatelle with chicken and mushrooms

I made pasta with leftover chicken breast from the previous day when I needed a quick dinner. It's one of those recipes that comes together quickly and helps use up cooked chicken leftovers, especially if you want something different from the classic cold meat salad. I also had vegetables on hand and an opened package of tagliatelle, so I didn't think twice.

Quick Info

Total time: under 30 minutes
Preparation time: about 10 minutes
Cooking time: around 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: quick dinner, using leftover cooked chicken breast

Ingredients

- 1 piece of leek (about 15 cm)
- 1/2 red bell pepper
- 6 champignon mushrooms
- 2 pieces of cooked chicken breast
- 3 tablespoons sour cream
- oregano, to taste
- 1 tablespoon flour
- 3/4 cup water or clear chicken broth
- 50 grams grated parmesan
- salt
- pepper
- olive oil
- 1/2 package of tagliatelle (approx. 125-150g, depending on type)
- optional: a few slices of chili pepper for serving

Preparation steps

1. Wash the leek and red bell pepper. Slice them thinly.
2. Heat a little olive oil in a large skillet. Add the leek and bell pepper to sauté. Stir frequently for about 5 minutes until they begin to soften.
3. Quickly wash the mushrooms under cold running water, clean them lightly if needed, then slice them. Add them to the skillet with the vegetables.
4. At the same time, bring a pot of salted water to a boil and cook the tagliatelle.
5. After another 5 minutes, when the mushrooms have softened, add oregano, sour cream, flour, and water or chicken broth.
6. Stir well until combined. Season with salt and pepper to taste.
7. Add half of the grated parmesan and the sliced chicken breast.
8. Let the sauce simmer on low heat for about 10 minutes. If it thickens too much, add 1-2 tablespoons of water.
9. When the pasta is cooked, drain it and add it directly to the skillet over the sauce.
10. Mix everything well. Sprinkle the remaining parmesan on top.
11. If you like, add a few slices of chili pepper at the end.

Why I make this recipe often

I like it because I use pre-cooked chicken breast and don’t have to start with raw meat. The recipe is quick and flexible, and the ingredients are common. It’s especially suitable when I want to change up the classic way of using leftover chicken.

Tips and variations

Tips
- Don’t let the flour sit unmixed, or it will form lumps.
- If you use small mushrooms, there’s no need to clean them, just wash and slice.
- Try not to overcook the vegetables at the beginning to avoid them becoming mushy.

Substitutions
- The chicken breast can be replaced with other cooked meats if you have them on hand.
- It works with regular sour cream or cooking cream, depending on your preference.
- Parmesan can be swapped with any hard grated cheese.

Variations
- You can add fresh spinach at the end if you like.
- If you prefer short pasta, use penne or fusilli.

Serving ideas
- It’s good hot, straight from the skillet, with extra parmesan and chili pepper for those who want it.
- It also goes well with a simple green salad on the side.

Frequently asked questions

Do I have to use cooked chicken breast or can I use raw?
The recipe is designed for cooked chicken breast. If you only have raw meat, cook it separately until it’s fully done before adding it to the sauce.

If I don’t have leek, what can I use?
Green onions or thinly sliced yellow onions can easily replace the leek.

What kind of sour cream is suitable?
You can use any type of cooking sour cream or fermented sour cream, just make sure it doesn’t curdle when heated.

What should I do if I don’t have chicken broth?
Plain water is sufficient, but if you have clear broth, it adds extra flavor.

What pasta is suitable for this sauce?
Tagliatelle is the most suitable, but you can also use other types of pasta depending on what you have in your pantry.

Nutritional values

Estimated values per serving (out of 3):

Approx. 350-400 kcal
Protein: 25-30g
Carbohydrates: 35-45g
Fat: 12-15g

Values depend on the type of sour cream, amount of oil, and type of pasta used. It’s a balanced recipe in terms of protein and carbohydrate intake, with moderate fats.

Storage and reheating

Pasta with chicken and sauce can be stored in the fridge for up to 2 days in a covered container. When reheating, you can add 1-2 tablespoons of water to keep the sauce from getting too thick. I do not recommend storing it longer than that, as the texture of the pasta changes and the sauce can become too dense.

 Ingredients: Ingredients: 1 piece 15 cm leek, 1/2 red bell pepper, 6 champignon mushrooms, 2 pieces cooked chicken breast, 3 tablespoons sour cream, oregano, 1 tablespoon flour, 3/4 cup water or clear chicken broth, 50 grams grated parmesan, salt, pepper, olive oil, 1/2 package tagliatelle.

 Tags:  tagliatelle with chicken and mushrooms pasta with chicken and mushrooms