Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Mushroom Tagliatelle 3.7 (47) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 4, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Romulo Yanes Prep Time: 30 mins Total Time: 35 mins Servings: 4 If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite with chicken thighs in this worthy pasta that's family friendly and easy too. Ingredients 12 ounces fresh or dried tagliatelle Coarse salt and freshly ground pepper ¾ pound boneless, skinless chicken thighs 2 tablespoons unsalted butter 2 shallots, halved, peeled, and thinly sliced (about ½ cup) 8 ounces cremini mushrooms, halved (or quartered if large) ½ cup dry white wine ¾ cup heavy cream 1 ounce Parmesan, grated (about ⅓ cup), plus more for serving 1 stalk celery with leaves, cut into very thin slices (about ⅔ cup) ⅓ cup coarsely chopped fresh flat-leaf parsley leaves Directions Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain. 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. Originally appeared: Martha Stewart Living, December 2013 Rate It PRINT