Creamy Chicken Tagliatelle

5 from 2 votes

This Creamy Chicken Tagliatelle is unbelievably quick and simple - just 5 main ingredients and ready in under 15 minutes! But it tastes AMAZING – perfect when you’re short on time but you still want to eat well.

Course Main Course, Pasta

Cuisine British, Fusion, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 563kcal

Author Eb Gargano

Ingredients

300 g tagliatelle (Or any pasta shape you like! This also works well with fusilli, penne, linguine and spaghetti.)
400 g chicken breast cut into bitesize pieces (roughly 2cm / ¾inch cubes)
Salt and black pepper (to taste)
1 tablespoon olive oil
1 clove garlic grated or crushed
150 ml double cream
2 tablespoons parsley finely chopped (plus extra for garnish)
Grated parmesan (optional)

Metric - US Customary

Instructions

Cook the tagliatelle according to packet instructions / your own preferences. Drain, reserving some of the pasta cooking water. (See Note 1.)
Meanwhile, heat a frying pan over a high heat for 1 minute and season the diced chicken with a little salt and black pepper.
When the frying pan is heated, add the chicken pieces and fry until light golden brown on all sides, stirring regularly. (Approximately 4-5 minutes – do not overcook! See Note 2.)
Turn the heat right down and wait 30 seconds, then add the garlic and fry for 1 more minute – taking care not to burn the garlic.
Add the cream and turn the heat up to medium.
When the cream is just starting to bubble. Add the drained tagliatelle and 2 tablespoons of the pasta water. Stir well and add more pasta water if necessary to achieve your desired consistency.
Turn off the heat and scatter with parsley. Stir well to ensure the parsley is well mixed in. Then serve, scattered with grated parmesan, more black pepper and more parsley.

Notes

I recommend cooking the pasta until it’s nearly but not quite your desired texture as it will cook a little bit more in the sauce.
Cooked as per the above instructions, the chicken should be fully cooked all the way through. However, if you are at all unsure, check the chicken is cooked through by cutting open the largest piece you can find. There should be no pink meat. If you do find pink meat, return the pan to the heat and continue cooking for a further minute, then check again.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition