Chicken Liver Pasta
Creamy chicken liver pasta with mushrooms is the ultimate weeknight dinner! Tagliatelle pasta with chicken liver sauce and sautéed mushroom toppings. A delicious pasta recipe that you have to try.
A variation of the traditional Italian pasta dish, this chicken liver pasta recipe is the perfect comfort food or an easy weeknight dinner idea. Its one of my go-to pasta dishes like penne al telefono and tuna pesto. However busy I am, I still make it a point to prepare something fresh and tasty for dinner but also quick and easy to make.
We love the creaminess plus the bold flavors of this liver pasta dish. It’s gets better with a sprinkling of parmesan cheese or drizzled with peri-peri sauce. If you are like me and love lots of flavor and texture in your pasta, then this recipe is worth trying out!
Italian Chicken Liver Pasta
Pasta with chicken livers is a classic Italian dish usually served with tagliatelle. This is a regular item on menus of traditional Italian restaurants in Bologna and nearby towns. While offal or giblets like chicken liver, kidneys, intestines might not be everyone’s cup of tea, traditional Italian and Asian cuisine is plentiful with offal recipes. The gamey taste gives dishes unique strong flavors.
Notes On Some Ingredients
Cooking Tips
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Chicken Liver Pasta
Ingredients
- 250 grams tagliatelle pasta
- 250 grams chicken livers (cut into small pieces)
- 1/2 small onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp unsalted butter
- 400 ml whipping cream
Sautéed mushroom toppings
- 250 grams button mushrooms (sliced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 4 tbsp butter
- salt and black pepper to taste (seasoning)
Instructions
- In a large pot, boil water and cook pasta according to package instruction or until al dente. Drain pasta in a colander and set aside.250 grams tagliatelle pasta
- In a pan or skillet over medium heat, add 4 tbsp. of butter until it melts.4 tbsp butter
- Sauté onions until translucent then add garlic and cook until fragrant.1 small onion, 2 cloves garlic
- Tip in mushroom slices then season with salt and pepper and cook for 3-5 minutes or until cooked through.250 grams button mushrooms, salt and black pepper to taste
- Using a slotted spoon, removed cooked mushrooms and transfer in a bowl. Set aside.
- Using the same pan in medium heat, add 2 tbsp. butter if needed then sauté onion and garlic again.1/2 small onion, 2 tbsp unsalted butter, 2 cloves garlic
- Add chicken liver slices, season with salt and pepper, and cook while stirring for 3-5 minutes or until browned and cook through.250 grams chicken livers, salt and black pepper to taste
- Pour cream and stir to incorporate and let simmer for 2-3 minutes in low-medium heat.400 ml whipping cream
- Turn of heat and, using a hand blender, carefully blend the liver mixture until smooth and thick.
- Add the cooked pasta and gently toss until all of the strands are coated with the sauce.
- Add sautéed mushrooms then serve and enjoy while warm. Bon appetit!
- If a hand blender is not readily available, you can transfer the cooked liver and cream mixture into a stand blender and blend until smooth and creamy.
Notes
- If a hand blender is not readily available, you can transfer the cooked liver and cream mixture into a stand blender and blend until smooth and creamy.
