Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook the Tagliatelle

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and black pepper. Cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing.

Prepare Chicken and Bacon

In the same skillet, add the bacon and cook until crispy. Once done, remove the bacon and set aside, leaving the fat in the skillet.

Cook the Bacon

Add the shiitake mushrooms to the skillet and sauté in the bacon fat for about 5 minutes until they are tender and lightly browned.

Sauté the Shiitake Mushrooms

In the same skillet with the mushrooms, pour in the brandy. Let it cook for about 2 minutes to reduce slightly. Then, add the heavy cream and stir well. Let it simmer for about 5 minutes, until the sauce thickens slightly.

Make the Brandy-Cream Sauce

Add the sliced chicken and crispy bacon back into the skillet along with the thyme. Stir everything together, then add the cooked tagliatelle. Toss gently to coat the pasta in the sauce.

Combine Ingredients

Finally, add the grated Grana Padano cheese and stir until melted and well combined. Adjust seasoning with additional salt and black pepper to taste.

Finish with Cheese

Serve the Tagliatelle Alla Castellana Con Pollo hot, garnished with additional grated Grana Padano and a sprig of thyme if desired.

Plate the Dish

Tagliatelle

Chicken breast

Bacon

Shiitake mushrooms

Heavy cream

Brandy

Grana Padano cheese

Fresh thyme

Olive oil

Salt

Black pepper

Tagliatelle Alla Castellana Con Pollo

Tagliatelle Alla Castellana Con Pollo Recipe

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