Chicken And Mushroom Tagliatelle Pasta
Chicken And Mushroom Tagliatelle Pasta


  • Pack of tagliatelle pasta boiled 
  • 1 punnet of sliced mushrooms 
  • 4 chicken breast washed and diced 
  • 2 garlic cloves crushed
  • 3 freshly chopped chillies 
  • 1/2 cup chicken stock 
  • 250ml or more fresh cream 
  • 3 tbsp parmesan cheese
  • Salt and pepper 
  • 1 tbsp dried oregano 
  • 2 tbsp spicy chicken spice or any chicken seasoning 
  • 2 tbsp dried harissa blend from Woolworths (optional) or dried chilli flakes 
  • 4 tbsp olive oil 
  • Freshly chopped coriander 
  • 1 diced onion 


  1. Heat olive oil in a flat pot (I used the @lecreuset signature buffet casserole) on medium heat, add your onions, chillies and garlic allowing it to fry for a few minutes until onions are soft.
  2. In a bowl add your washed chicken adding your chicken spice, harissa dried blend, salt and pepper rubbing it all together into chicken.
  3. Add your spiced chicken to your onions along with your chopped mushrooms and some chopped coriander, leaving it to cook for five minutes.
  4. Season with salt, pepper and oregano.
  5. Pour in your chicken stock, fresh cream and parmesan cheese allowing it to cook on low until liquid slightly reduces and thickens.
  6. You could add more chicken spice, chillies and the dry harissa blend for more flavour.
  7. Toss in your cooked pasta into your chicken sauce until well coated. Add more seasoning drizzle of olive oil and fresh cream which is optional. Garnish with chopped chillies, parmesan cheese and coriander.