Tjestenina s Piletinom i Gljivama (Classic)
Tradicionalno jelo · Croatian
A classic Croatian pasta dish featuring tender chicken and earthy mushrooms in a creamy sauce, served over perfectly cooked pasta.
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Sastojci
- Fettuccine pasta400g
- Chicken breast500g
- Mixed mushrooms (e.g., cremini, shiitake)300g
- Heavy cream200ml
- Garlic2 cloves
- Onion1 medium
- Butter2 tbsp
- Olive oil2 tbsp
- Chicken broth100ml
- Parmesan cheese, grated50g
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cook fettuccine pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- 2
While pasta cooks, cut chicken breast into bite-sized pieces. Season with salt and pepper.
- 3
Slice mushrooms and finely chop onion and garlic.
- 4
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken from skillet and set aside.
- 5
Add onion to the same skillet and sauté until softened, about 3-4 minutes. Add garlic and mushrooms, cook until mushrooms are browned and tender, about 5-7 minutes.
- 6
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- 7
Reduce heat to medium-low. Stir in heavy cream and grated Parmesan cheese. Cook, stirring, until the sauce thickens slightly.
- 8
Return the cooked chicken to the skillet. Add the drained pasta and toss to coat everything in the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 9
Stir in chopped fresh parsley. Season with salt and pepper to taste.
- 10
Serve immediately.
