Essential · 45 minutes · Serves 4
Parisienne-style noodles with chicken, ham, mushrooms and cream
Illustrative image generated with AI, not a photo of the cooked dish.
Kitchen test pending
The same root as the contemporary tagliatelle parisien of the family: long pasta in a cream sauce with chicken, mushrooms and a salty pork ingredient. This version is the one from the Buenos Aires bodegones, with cooked ham instead of pancetta, button mushrooms and peas, all in one pan.
The twist is to brown before adding the cream. The chicken is browned in cubes and the mushrooms in the same pan, without crowding, so the sauce tastes toasty. The ham goes in at the end, so it does not dry out, and the pasta finishes in the sauce with a little of its water.
Special equipment: wide pan
Ingredients
Chicken and mushrooms
- 400 g chicken breast, in 2 cm cubes
- 250 g button mushrooms, sliced
- 20 ml neutral oil
- 20 g butter
- Fine salt and black pepper
Parisienne sauce
- 1 small onion, finely chopped
- 60 ml dry white wine
- 300 ml heavy cream
- 150 g cooked ham, in strips
- 100 g frozen peas
- 40 g grated Parmesan-style cheese
- 1 pinch of nutmeg
- Fine salt and white pepper
Pasta
- 400 g dried tagliatelle or fettuccine
- Plenty of salted water
Finishing
- Grated Parmesan-style cheese
- Chopped parsley or chives
Method
Chicken and mushrooms
- Browning. Season the chicken. Heat the oil in the pan over high heat and brown the chicken 5–6 minutes, without crowding, until golden and cooked, at 74 °C (165 °F) in the center of a cube. Remove it. In the same pan, with the butter, brown the mushrooms 5 minutes, without stirring at first, until they release their water and brown.
Parisienne sauce
- Sauce. Lower the heat, add the onion and cook it 3 minutes. Deglaze with the wine and reduce by half. Add the cream and nutmeg and simmer gently 3–4 minutes, until slightly thickened. Add the chicken, ham and peas and heat 2 minutes. Turn off the heat, add the cheese and adjust the salt and pepper.
Pasta
- Cooking. Cook the tagliatelle in plenty of salted water 1 minute less than the package indicates. Reserve a cup of the water and drain.
- Finishing in the sauce. Move the pasta to the pan with the sauce over low heat and toss 1 minute with tongs, adding cooking water until the sauce coats it and is creamy, without over-thickening.
Finishing
- At serving. Have the cheese and the chopped herb ready.
The dish
Use hot deep plates. Form a nest of tagliatelle with tongs and set it in the center, and scatter over it the chicken, ham, mushrooms and peas left in the pan. Finish with grated cheese and parsley or chives. Final look: a creamy ivory nest with the gold of the chicken and mushrooms, the pink of the ham and the green of the peas.
Key points
- Brown the chicken and mushrooms separately and without crowding.
- Reduce the wine before the cream.
- Add the ham at the end so it does not dry out.
- Adjust the sauce with cooking water: it thickens quickly.
Pairing
A Chardonnay or a Torrontés. Without alcohol, sparkling water with lemon.