Tagliatelle Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the tagliatelle and cook according to package instructions until al dente (fresh ~2–3 minutes, dried ~7–9 minutes). Reserve 200 ml (about 1 cup) of the pasta cooking water, then drain the pasta and keep warm.

While the water heats, butterfly or slice the chicken breasts into 1 cm (1/2 in) slices so they cook quickly and evenly. Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano.

Heat 2 tbsp olive oil in a large wide skillet over medium-high heat. When hot, add the chicken pieces in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through (internal temperature 75°C / 165°F). Transfer chicken to a plate and tent with foil; keep juices in the pan.

Reduce heat to medium. Add 2 tbsp butter and 1 tbsp olive oil to the same skillet. When butter has melted, add the finely chopped shallot and sauté 2–3 minutes until softened and translucent.

Add the sliced mushrooms and cook 5–6 minutes until they release moisture and begin to brown.

Add the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Pour in 100 ml dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half, 2–3 minutes.

Stir in 200 ml chicken stock and bring to a gentle simmer. Let simmer 3–4 minutes to marry flavors.

Lower heat to medium-low and stir in 150 ml double cream and 1 tsp Dijon mustard. Simmer gently 2–3 minutes until the sauce slightly thickens.

Return the cooked chicken and any accumulated juices to the skillet to warm through 1–2 minutes.

Stir in 60 g grated Parmesan, the zest of 1 lemon plus 1 tbsp lemon juice, 2 tbsp chopped parsley, and season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the sauce is too thick, loosen with some reserved pasta water, 1–2 tbsp at a time, until saucy but not watery.

Add the drained tagliatelle directly to the skillet with the sauce (or return sauce to the pasta pot). Toss gently to coat, adding reserved pasta water as needed to achieve a silky consistency. Heat together 1 minute so pasta absorbs some sauce.

Drizzle 1 tsp extra-virgin olive oil over the pasta, toss again. Divide between plates or serve family-style. Sprinkle remaining 30 g grated Parmesan and 1 tbsp chopped parsley on top.

Serve immediately while hot with freshly ground black pepper to taste and an extra lemon wedge on the side if desired.