• Skip to main content
  • Skip to primary sidebar
My Gorgeous Recipes
menu icon
go to homepage
  • Recipe Index
  • Privacy Policy
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Privacy Policy
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner Recipes

    Pancetta, Chicken and Mushroom Tagliatelle

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

    807 shares
    • Share
    • Tweet
    Jump to RecipePrint Recipe
    Pancetta, Chicken and Mushroom Tagliatelle, a delicious pasta dish for a quick and easy dinner. The tomato sauce is rich and flavourful, making this recipe a big hit even with fussy eaters.

    Pancetta, Chicken and Mushroom Tagliatelle, a delicious pasta dish for a quick and easy dinner. The tomato sauce is rich and flavourful, making this recipe a big hit even with fussy eaters.

    Overhead shoot of a blue plate with Pancetta, Chicken and Mushroom Tagliatelle

    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 is not too often mentioned on my blog, altough 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.

    Jump to:
    • How to make the pancetta, chicken and mushroom sauce?
    • What else to serve with the chicken and mushroom sauce?
    • Can the sauce be frozen?
    Collage of 6 photos to show how to make pasta with pancetta, mushrooms and chicken

    How to make the pancetta, chicken and mushroom sauce?

    Start by making the sauce first, since it takes longer to cook. The tagliatelle is 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!

    Overhead shoot of a plate with tagliatelle topped with sauce made of pancetta, mushrooms and chicken

    What else to serve with the chicken and mushroom 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. For more pasta dishes, how about my Easy Spaghetti Bolognese? Or my Best Spaghetti with Meatballs Recipe? Decisions, decisions...

    A forkful of pasta made with a sauce of mushrooms, chicken and pancetta

    If you’ve tried my PANCETTA, 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 also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    3.25 from 4 votes
    Overhead shoot of a plate with tagliatelle in a tomato sauce with pancetta, chicken and mushrooms
    Print
    Pancetta, Chicken and Mushroom Tagliatelle
    Prep Time
    5 mins
    Cook Time
    30 mins
    Total Time
    35 mins
     

    Pancetta, Chicken and Mushroom Tagliatelle, a delicious pasta dish for a quick and easy dinner. The tomato sauce is rich and flavourful, making this recipe a big hit even with fussy eaters.

    Course: Main Course
    Cuisine: International
    Keyword: easy pasta dinner
    Servings: 4 people
    Calories: 354 kcal
    Author: Daniela Apostol
    Ingredients
    • 200 g pancetta
    • 2 cups closed-cup mushrooms
    • 250 g ground chicken
    • 1 onion
    • 2 cloves of garlic
    • 1 tin chopped tomatoes
    • 1 tablespoon tomato puree
    • ½ cup chicken stock (broth)
    • 1 teaspoon Italian herbs
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 teaspoon olive oil
    • 1 teaspoon butter
    • 1 tablespoon chopped parsley
    • ¼ packet of tagliatelle
    Metric - US Customary
    Instructions
    1. Heat up the oil in a pan, add the butter and allow it to melt.

    2. Chop the onion and garlic, and add them to the pan.

    3. Cook for 2-3 minutes until the onion has soften, then add the sliced mushrooms, and leave to cook for 4-5 minutes until nicely browned, and all the liquid released.

    4. Add the pancetta, give it a good stir, and leave to cook until crispy.

    5. The ground chicken can now be added too, just give it a good stir until the meat is no longer pink.

    6. Add the chopped tomatoes, tomato puree, chicken broth, seasoning, and leave to cook with the lid on until the sauce is reduced.

    7. Meanwhile, cook the tagliatelle according to the packet instructions.

    8. When ready, drain the water, then add it to the pan with the sauce.

    9. Garnish with freshly-chopped parsley.

    Recipe Notes
    • Click on the US Customary link to see the measurements displayed in cups and ounces.
    • The servings can be adjusted by clicking the number next to Servings.
    Nutrition Facts
    Pancetta, Chicken and Mushroom Tagliatelle
    Amount Per Serving
    Calories 354 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 9g45%
    Cholesterol 90mg30%
    Sodium 571mg24%
    Potassium 667mg19%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 19g38%
    Vitamin A 150IU3%
    Vitamin C 5.2mg6%
    Calcium 20mg2%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related Posts

    • A white bowl with mash, chicken in mushroom sauce topped with fresh parsley
      Slow Cooker Creamy Chicken and Mushroom
    • Overhead shoot of a white bowl with chicken stroganoff over a bed of rice
      Healthy Chicken and Mushroom Stroganoff
    • A white plate with a serving of chicken pie and a dish with more pie
      Chicken and Mushroom Pie
    « Grilled Salmon with Yogurt Dill Sauce
    Eggplant Stacks »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

    More about me →

    Popular

    • World's Best Vegetarian Omelette
    • Easy Butter Chicken Recipe (Indian Style)
    • Mary Berry's Moist Lemon Drizzle Cake Recipe
    • Easy Tiramisu Recipe (eggless, no alcohol)
    • Nando's Peri-Peri Butterfly Chicken Breast Recipe
    • Healthy Banana Muffins for Kids (No Sugar)
    • One-Pot Leftover Roast Chicken Pasta
    • Mary Berry's Madeira Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 My Gorgeous Recipes