Chicken and Mushroom Tagliatelle

Pairing Prosecco and pasta is more of an art than science. It's all about balancing the flavors of the dish with the flavors in the Sparkling Wine.


12 ounces fresh or dried tagliatelle

Coarse salt and freshly ground pepper

3/4 pound boneless, skinless chicken thighs

2 tablespoons unsalted butter

2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)

8 ounces cremini mushrooms, halved (or quartered if large)

1/2 cup dry white wine

3/4 cup heavy cream

1 ounce Parmesan, grated (about 1/3 cup), plus more for serving

1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)

1/3 cup coarsely chopped fresh flat-leaf parsley leaves


1. Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.

2. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.


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