This creamy Chicken Tagliatelle is rich, silky, and comforting. Tender slices of chicken meet ribbon-like tagliatelle in a garlic-parmesan cream sauce that clings to every strand. It’s simple, satisfying, and just fancy enough to feel like a treat.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made with pantry and fridge staples
- Comforting and crowd-pleasing
- Easy to double for meal prep
Ingredients for Chicken Tagliatelle
- 250g tagliatelle pasta
- 2 chicken breasts, sliced
- 200ml double cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Step-by-Step Instructions of Chicken Tagliatelle
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Heat the olive oil in a large pan over medium-high heat. Season the sliced chicken with salt and pepper.
- Sear the chicken in the hot pan until golden and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in the double cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth.
- Return the chicken to the pan and toss to coat in the sauce. Add the drained tagliatelle and gently mix, adding a splash of reserved pasta water if the sauce needs loosening.
- Season to taste with more salt and pepper. Sprinkle with fresh parsley and serve hot.
Tips for Success
- Use freshly grated Parmesan for the best flavor and smoothest melt.
- Don’t overcook the pasta aim for al dente so it holds up in the sauce.
- Warm the cream gently; high heat can make it separate.
- If you like a bit of heat or tang, try a spoonful of chili flakes or a dash of lemon zest — or explore other creamy chicken ideas like this Buffalo Chicken Dip for a different flavor twist.
Substitutions & Variations of Chicken Tagliatelle
To Make It Vegan/Gluten-Free:
- For gluten-free: use gluten-free tagliatelle.
- For vegan: swap the chicken for sliced mushrooms or chickpeas, use a plant-based cream (e.g., oat or soy cream) and a vegan parmesan.
Variations:
- Stir in sun-dried tomatoes or peas for color and sweetness.
- Add spinach at the end for extra greens.
- Swap chicken for shrimp for a seafood twist.
- Finish with a little lemon juice and extra parsley for brightness.
Storage Instructions of Chicken Tagliatelle
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce.
Freezer: Cream-based pasta doesn’t freeze well; for best results, freeze cooked chicken separately (up to 2 months) and combine with freshly cooked pasta and sauce when ready.
Make-Ahead: Cook the chicken and make the sauce a day ahead. Store separately from the pasta and combine just before serving to keep the texture best.
Frequently Asked Questions (FAQ) of Chicken Tagliatelle
How can I make the sauce thicker or thinner?
- Thicken: simmer a bit longer to reduce. Thin: add reserved pasta water or a splash of milk/cream until you reach the texture you like.
Can I use pre-grated Parmesan?
- Yes, but freshly grated melts better and gives a richer taste.
Is there a low-fat version?
- Use single cream or a lighter cooking cream and reduce the cheese slightly; swap some chicken for mushrooms to keep bulk and flavor.
Final Thoughts
Chicken Tagliatelle is a go-to for busy evenings when you want something warm, tasty, and quick. The creamy sauce and tender chicken make it a simple comfort dish that still feels a little special. Give this Chicken Tagliatelle a try, then come back and tell me how it turned out leave a comment and a star rating so others know it’s a keeper.
Print
Creamy Chicken Tagliatelle
This creamy Chicken Tagliatelle is rich, silky, and comforting, featuring tender slices of chicken in a garlic-parmesan cream sauce.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 250g tagliatelle pasta
- 2 chicken breasts, sliced
- 200ml double cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Heat the olive oil in a large pan over medium-high heat. Season the sliced chicken with salt and pepper.
- Sear the chicken in the hot pan until golden and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in the double cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth.
- Return the chicken to the pan and toss to coat in the sauce. Add the drained tagliatelle and gently mix, adding a splash of reserved pasta water if the sauce needs loosening.
- Season to taste with more salt and pepper. Sprinkle with fresh parsley and serve hot.
Notes
Use freshly grated Parmesan for the best flavor. Don’t overcook the pasta. Warm the cream gently to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry