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Chicken tagliatelle



Chicken tagliatelle

This creamy chicken tagliatelle is rich, delicious and very easy to make. Perfect for anyone needing a quick dinner option.



  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • 2 large skinless chicken breasts
  • 3 garlic cloves, thinly sliced
  • 400ml/14fl oz chicken stock
  • 200ml/7fl oz double cream
  • 1 lemon, zest plus a little juice
  • 75g/2¾oz Parmesan, finely grated, plus extra to serve
  • ½ small bunch flatleaf parsley, roughly chopped (optional)
  • 350g/12oz tagliatelle



  1. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil.

  2. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred.

  3. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like.


Chicken tagliatelle

Chicken tagliatelle

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