Forktionary

Baked Chicken Tagliatelle With Mushrooms And Peppers Recipe

A comforting classic, elevated! This Baked Chicken Tagliatelle recipe features tender chicken breast, sautéed mushrooms and peppers, and creamy cheese sauce, all served over vibrant green tagliatelle. Perfect for a weeknight dinner or a special occasion, this recipe is easily customizable to your taste. Reduce fat with skinless chicken and cooking spray! Experiment with different cheeses like Gruyère for a unique flavour profile.

Prep Time 30 mins
Cook Time 120 mins
Calories 906.4 kcal
Protein 102g
Rating 5.0 (1 Reviews)
Baked Chicken Tagliatelle With Mushrooms And Peppers 88

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Tagliatelle With Mushrooms And Peppers

  • 1 lb tagliatelle
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 small diced onion
  • 1 tbsp chopped fresh parsley
  • salt to taste
  • pepper to taste
  • water as needed for cooking pasta
  • 2 tbsp cooking spray
  • 2 cloves minced garlic
  • 1/2 cup sliced bell peppers (any color)
  • 8 oz sliced mushrooms
  • fresh ground pepper to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp Dijon mustard
  • 1 cup chicken broth
  • 1/2 cup reserved chicken cooking liquid
  • 1/2 cup shredded Gruyère cheese (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Chicken Tagliatelle With Mushrooms And Peppers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Chicken Tagliatelle With Mushrooms And Peppers

  1. Preheat oven to 350°F (175°C).
  2. Cook 1 lb tagliatelle according to package directions. Drain and set aside.
  3. While pasta cooks, remove skin from 1.5 lbs boneless, skinless chicken breasts. Season with salt and pepper.
  4. In a large pan, heat 1 tbsp cooking spray. Add 1 small diced onion and 1 tbsp chopped fresh parsley. Cook until softened, about 5 minutes.
  5. Add chicken to the pan. Cook until browned on all sides. Pour in 1 cup chicken broth. Bring to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
  6. Remove chicken from pan and let cool slightly. Shred chicken and set aside. Reserve the cooking liquid.
  7. In the same pan, heat 1 tbsp cooking spray. Add 8 oz sliced mushrooms, 1/2 cup sliced bell peppers (any color), and 2 cloves minced garlic. Sauté for 5-7 minutes, until softened.
  8. In a small saucepan, melt 2 tbsp butter. Whisk in 2 tbsp all-purpose flour until smooth. Gradually whisk in 1 cup milk and 1 tbsp Dijon mustard until smooth.
  9. Simmer until thickened, about 5 minutes. Stir in 1/2 cup of the reserved chicken cooking liquid.
  10. Stir in 1 cup shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  11. Combine cooked tagliatelle, shredded chicken, and mushroom mixture in a large baking dish.
  12. Pour cheese sauce over the tagliatelle mixture. Top with 1/2 cup shredded Gruyère cheese (optional) and 1/4 cup grated Parmesan cheese.
  13. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, or until golden brown and bubbly.
  14. Serve immediately with a side salad and crusty bread.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

29g

Fat

60g

Carbs

34g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Pasta Poultry Meat Pasta Rice And Grains Spaghetti 4 Hours Or Less