Tagliatelle and Chicken Bake
Indulge in the ultimate comfort food with this creamy and cheesy Tagliatelle and Chicken Bake, a family-friendly dish loaded with rich flavors and hearty ingredients. Perfectly al dente tagliatelle is combined with tender, golden chicken bites and enveloped in a luscious cream-based sauce infused with garlic, onions, and mushrooms. Topped with a bubbling layer of mozzarella and parmesan, this oven-baked masterpiece is seasoned with Italian herbs for a taste of Tuscany in every bite. Quick to prepare in just 20 minutes and baked to perfection in under half an hour, this recipe is ideal for busy weeknights or cozy dinners alike. Serve it hot, garnished with fresh parsley, alongside a crisp green salad or warm garlic bread for a complete, satisfying meal. Whether you're craving creamy pasta or looking for an easy baked chicken dish, this Tagliatelle and Chicken Bake is guaranteed to impress!
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Recipe Information
Ingredients
- 300 g tagliatelle pasta
- 2 pcs chicken breasts
- 2 tbsp olive oil
- 2 pcs garlic cloves, minced
- 1 pc onion, finely chopped
- 150 g mushrooms, sliced
- 250 ml heavy cream
- 150 ml chicken stock
- 1 tsp Italian seasoning
- 50 g parmesan cheese, grated
- 100 g mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the tagliatelle for 2 minutes less than the package instructions. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for another 4-5 minutes until softened.
Stir in the heavy cream, chicken stock, and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the grated parmesan cheese to the sauce and stir until melted. Season the sauce with salt and black pepper to taste.
Return the cooked chicken to the skillet and toss to combine.
In a large ovenproof baking dish, combine the cooked tagliatelle with the chicken and sauce, mixing well.
Sprinkle the shredded mozzarella cheese on top of the pasta mixture, ensuring an even layer.
Bake the dish in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve the Tagliatelle and Chicken Bake hot, paired with a fresh green salad or garlic bread for a complete meal.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 11.8 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1414 mg | 109% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
