Mushroom and Chilli Chicken Tagliatelle

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2

This Mushroom and Chilli Chicken Tagliatelle dish is a super easy weekday meal or even a dinner party treat as it provides Italian flavours from olives, pesto and capers with a hint of chilli for an added kick. 


  • 150g chestnut or closed-cup mushrooms, sliced
  • 200g tagliatelle or linguine
  • 1 tbsp olive oil
  • 250g skinless, boneless chicken breasts, sliced
  • 1 small red onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • 10 cherry tomatoes, halved
  • 2 tbsp red pesto
  • 10 black or green olives
  • 1 tbsp capers, drained
  • Small handful fresh parsley
  • Salt and freshly ground black pepper


  1. Put the tagliatelle or linguine into a large saucepan and cover with plenty of boiling water. Add a pinch of salt and cook for 8-10 minutes, according to pack instructions.
  2. Meanwhile, heat the oil in a frying pan and cook the chicken over a medium-high heat for 5-6 minutes, stirring often. Add the onion, garlic and chilli and cook for a further 2-3 minutes.
  3. Add the tomatoes and mushrooms to the chicken, cook for 3-4 minutes, then stir in the pesto, olives and capers. Add a splash of hot water (about 2 tbsp) and keep warm over a low heat.
  4. Drain the tagliatelle or linguine in a colander and return it to the saucepan. Stir in the chicken pesto mixture and heat for about 1 minute, stirring gently. Serve, sprinkled with parsley and black pepper.

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