Chilli chicken and mushroom tagliatelle

03 June 2014

This spicy chicken pasta recipe makes a great quick midweek pasta meal, perfect for when you don't want to be spending too much time in the kitchen.

Preparation time

10 minutes

Cooking time

15 minutes




  • 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
  • 150g chestnut or closed cup mushrooms, sliced
  • 2 tbsp red pesto sauce
  • 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 sauce, 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.

Cook’s tips: You could use green pesto instead of red. Try adding extra vegetables, such as sliced asparagus or fine green beans. Just cook them with the tagliatelle, adding them for the final 3-4 minutes of cooking time.

Cost: £5.64 Cost per portion: £2.82

Per serving

50g protein
80g carbohydrate of which 8g sugars
23g fat of which 5g saturates
5g dietary fibre
618mg sodium equivalent to 1.5g salt

Our thanks to the Mushroom Bureau for providing this recipe.

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