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Creamy Chicken Tagliatelle Recipe

Chicken Tagliatelle Recipe

Prepare yourself for a culinary delight with our Creamy Chicken Tagliatelle recipe. This dish brings together tender chicken, silky pasta, and a rich, flavourful sauce that promises to make your taste buds dance. Whether you're seeking a quick weeknight meal or something special for a weekend dinner, this recipe is sure to impress.

History:

Tagliatelle, a beloved pasta variety, hails from the Emilia-Romagna and Marche regions of Italy. Its name derives from "tagliare," the Italian word for "to cut." This pasta's broad, flat shape makes it perfect for capturing and holding onto hearty sauces, making it a staple in dishes like the famous Bolognese. The rich culinary history of tagliatelle underscores its status as a favourite in Italian cuisine.

Serving Suggestions:

This Creamy Chicken Tagliatelle is wonderfully versatile. Serve it with a crisp green salad tossed with a light vinaigrette to balance the richness of the dish. For an extra touch of indulgence, accompany it with a slice of garlic bread or a side of roasted asparagus. A sprinkle of freshly chopped parsley and extra Parmesan on top adds a touch of elegance and enhances the flavours.

Storing Instructions:

Store any leftover Creamy Chicken Tagliatelle in an airtight container in the refrigerator. It will stay fresh for up to three days. If you wish to keep it longer, transfer it to a freezer-safe container and freeze for up to three months. When storing, ensure the pasta is fully cooled before sealing to prevent condensation and sogginess.

Reheating Instructions:

To reheat your Creamy Chicken Tagliatelle, preheat your oven to 180°C (350°F). Place the pasta in an oven-safe dish, cover with aluminium foil, and heat for 15-20 minutes until warmed through. Alternatively, you can reheat it on the stovetop. Add a splash of cream or milk to a skillet over medium heat, then add the pasta and stir gently until hot.

Conclusion:

We hope this Creamy Chicken Tagliatelle becomes a new favourite in your home. We'd love to hear how it turned out for you! Share your thoughts in the comments below, and don't forget to subscribe to our newsletter for more delicious recipes and cooking tips. Happy cooking!

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How to Make Chicken Tagliatelle Recipe

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Cooking Temp 195  °C
Servings 4
Calories 550 kcal per serving
Best Season Suitable throughout the year
Dietary Contains dairy, High Protein, Nut-Free
Description

Indulge in the comforting flavours of our Creamy Chicken Tagliatelle. This Italian-inspired pasta dish features tender chicken, earthy mushrooms, and a luscious cream sauce that clings to each ribbon of tagliatelle. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to become a favourite in your home. Enjoy it with a side salad and a glass of white wine for a complete and satisfying meal.

Ingredients
  • 300 g Tagliatelle
  • 400 g Chicken Breast, diced
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Butter
  • 2 cloves Garlic, minced
  • 1 small Onion, finely chopped
  • 200 g Mushrooms (Portobello or your choice)
  • 30 g Dried Porcini Mushrooms, rehydrated
  • 50 ml Marsala Wine (or dry white wine)
  • 200 ml Single Cream (Half and Half)
  • 50 g Cream Cheese
  • 50 g Freshly Grated Parmesan
  • 1 tbsp Fresh Rosemary, finely chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • Fresh Parsley, chopped (for garnish)
Instructions
    Prepare the Pasta:

  1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve 100 ml of pasta water before draining.

    2. Cook the Chicken:

  2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    3. Sauté Aromatics and Mushrooms:

  3. In the same skillet, add the butter. Once melted, add the minced garlic and chopped onion. Sauté until the onion is translucent, about 3-4 minutes.

  4. Add the sliced mushrooms and rehydrated porcini mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.

    5. Deglaze and Make the Sauce:
  5. Pour in the Marsala wine and cook for 2-3 minutes, scraping the bottom of the pan to release any browned bits.
  6. Stir in the single cream and cream cheese, mixing until the cream cheese is fully melted and the sauce is smooth.
  7. Add the grated Parmesan and fresh rosemary. Season with salt and freshly ground black pepper to taste.
    8. Combine and Serve:
  8. Return the cooked chicken to the skillet and stir to combine.
  9. Add the cooked tagliatelle to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
  10. Garnish with freshly chopped parsley and additional Parmesan if desired.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 4kcal
% Daily Value *
Total Fat 180g277%
Saturated Fat 20g100%
Trans Fat 10g
Sodium 125mg6%
Potassium 350mg10%
Total Carbohydrate 700g234%
Dietary Fiber 4g16%
Sugars 6g
Protein 35g70%
Vitamin A 800 IU
Vitamin C 5 mg
Calcium 200 mg
Iron 2 mg
Vitamin D 1 IU
Vitamin E 1.5 IU
Vitamin K 30 mcg
Thiamin 30 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Pasta Water: Remember to reserve some pasta water before draining the tagliatelle. This starchy water can help adjust the sauce's consistency.
  • Wine Substitute: If you don't have Marsala wine, dry white wine or chicken broth can be used as a substitute.
  • Vegetable Variations: Feel free to add other vegetables like spinach, bell peppers, or peas to enhance the nutritional value and flavour.
  • Herb Alternatives: If you don't have fresh rosemary, dried rosemary or other herbs like thyme or basil can be used.
  • Cream Alternatives: For a lighter version, you can substitute single cream with half-and-half or a mixture of milk and cream.
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Read it online: https://greatfood.ie/recipe/creamy-chicken-tagliatelle-recipe/
Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.