Pancetta, Chicken and Mushroom Tagliatelle - My Gorgeous Recipes (2024)

Published: Apr 25, 2019 · Modified: Aug 17, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

Pancetta, Chicken and Mushroom Tagliatelle, a delicious pasta dish for a quick and easy dinner. It's a hearty and filling pasta dish that makes an excellent option for a mid week meal for the whole family.

Chicken and pasta, 2 big favourite all over the world. Bring them together and you create one delicious dinner that everybody will love. No more fussing over what to put on the table, it's so easy.

Now, most of my chicken dishes are either whole chicken parts, or diced chicken breasts. Ground chicken or chicken mince is not too often mentioned on my blog, although I do cook with ground turkey often.

But lean ground chicken breast, apart from being so easy to cook with, it's also a good choice if you are looking for lighter dishes.

I decided to make this pasta dinner extra special by adding mushrooms and pancetta to the sauce, and the combo was pure delish. Absolutely amazing! You get a rich sauce that screams perfection, and toss it over the perfectly cooked tagliatelle. What's not to love about it?

If you don't have ground chicken, you can use diced chicken breasts without any problem, the taste won't be massively different, it's just a matter of different texture.

How to make the pancetta, chicken and mushroom sauce

Start by making the sauce first, since it takes longer to cook. The tagliatelle are ready in about 10-12 minutes or so, you can boil them just before the sauce is ready.

• sautee the onion and garlic, then add the sliced mushrooms and cook for 3-4 minutes until nicely brown

Mushrooms release quite a big of liquid, so there is no need to add any water to them. Just leave them to cook well, the darker the colour, the better taste.

• add the pancetta, and give it a good stir, and leave to cook for a few minutes until the pancetta is crispy

At this stage there is so much flavour already. As you know, I don't cook with alcohol, but if you don't mind it, you can add a splash of white wine, and leave to cook until it evaporates.

• now, the ground chicken can be added too

Continue to stir until you break the ground chicken into small pieces, and no longer pink.

• add the chopped tomatoes, chicken broth, herbs and spices, and tomato puree, and leave to cook until the sauce is reduced.
• cook the tagliatelle separately, drain, and toss into the sauce

And that's our dinner done!

What else to serve with the sauce?

Usually, chicken and mushrooms go well into a creamy sauce. But mine has no cream, instead, it's a rich tomato-based sauce that goes well with pretty much everything.

You can use any kind of pasta, rice, couscous, bulgur wheat, quinoa, mashed potatoes, or even jacket potatoes.

Can the sauce be frozen?

Absolutely! Whether you make a bigger batch to save for another day, or have some leftovers, just add them to a freezer-friendly tupperware. The sauce can easily be reheated in the microwave.

The pasta can be frozen too, but I find that the texture changes, so I usually prefer to freeze the sauce only, and make fresh pasta just before dinner.

More pasta dishes

Spaghetti Bolognese

Seafood Pasta

Bacon Spaghetti Carbonara

Tuna Pasta

If you’ve tried myPANCETTA, CHICKEN AND MUSHROOM TAGLIATELLE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto see more delicious food and what I’m getting up to.