Chicken alfredo with mushrooms
Creamy chicken and mushroom pasta with bacon, tarragon, and a hint of lemon. A rich, comforting dish.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
400 grams
Champignon
1 tablespoon
Olive oil
4
Shallot
100 grams
Smoked bacon
2
Garlic
4
Chicken breast
1 tablespoon
Dijon mustard
100 milliliters
Chicken broth
150 grams
Sour cream
300 grams
Tagliatelle
1
Lemon
stalk
Tarragon
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place half of the mushrooms in a food processor and pulse until finely chopped. Slice the remaining mushrooms into thick pieces.
Step 2
Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic along with both the chopped and sliced mushrooms, then stir-fry for a further 2-3 minutes.
Step 3
Increase the heat and add the chicken. Cook over a medium–high heat for 5-6 minutes, stirring occasionally, until the chicken is nearly cooked through. Stir in the mustard, followed by the stock, and simmer for 1-2 minutes until slightly reduced. Mix in the crème fraîche, lower the heat, and simmer gently for 10 minutes, or until the chicken is fully cooked and the sauce has thickened.
Step 4
Meanwhile, bring a large pan of lightly salted water to the boil. Cook the pasta according to the packet directions, then drain well.
Step 5
Taste the sauce and season as needed. Stir in the lemon zest, lemon juice, and tarragon. Add the drained pasta to the sauce and toss together until evenly coated. Garnish with extra chopped tarragon, if desired, and serve immediately.