Creamy Chicken Tagliatelle

Creamy Chicken Tagliatelle is a simple family meal that everybody enjoys. The simple combination of the moist chicken breast, perfect tagliatelle and lovely creamy sauce is a winner. I especially make this after a big roast meal to use the leftover chicken. This recipe uses tagliatelle but any pasta (spaghetti, conchiglie, farfalle) can be used.

A bowl of creamy chicken tagliatelle is a perfect balance of rich, velvety sauce, tender pasta, and savoury chicken, all brought together with the earthy depth of mushrooms and the sharp, nutty tang of Parmesan. Whether you’re looking for a midweek meal that feels indulgent or a dish to impress without too much fuss, this creamy tagliatelle is a winner.

The secret to a truly delicious creamy pasta lies in the balance of flavours and textures. Starting with well-cooked tagliatelle, the pasta serves as the perfect canvas for the sauce. The combination of butter, mushrooms, and green onions builds a lovely depth of flavour, while the addition of chicken stock or white wine enhances the richness of the dish. The flour-coated chicken pieces help create a slightly thickened, velvety sauce that clings beautifully to each strand of pasta.

The transformation begins when the single cream and Parmesan are added. The cheese melts into the sauce, bringing a deliciously savoury depth, while the cream provides a luscious silkiness. It’s important to season generously with salt and black pepper, adjusting to taste to bring out the full potential of the ingredients.

One of the best tips when making a creamy pasta dish is to reserve some of the starchy pasta water. This liquid gold can be used to loosen the sauce if it becomes too thick, ensuring that every mouthful is as creamy and smooth as it should be. Stirring the pasta directly into the sauce allows it to absorb all the flavours, creating a harmonious and well-coated dish.

For the final flourish, a generous sprinkling of grated Parmesan elevates the dish, adding a salty, umami hit that ties everything together. Serve immediately, while the sauce is at its most luxurious and the pasta perfectly coated in creamy goodness.

This creamy chicken tagliatelle is more than just a meal—it’s an experience of comfort and indulgence in every forkful. Whether shared with loved ones or enjoyed as a personal treat, it’s bound to become a favourite in your kitchen.

Creamy Chicken Tagliatelle

Tasty, rapid dish that is filling and a good family pleaser.

4.78 from 156 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken, Dairy, Pasta, Sauce, Tagliatelle, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 2 People

Calories: 857kcal

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Ingredients

 

MetricImperial

• 180 g tagliatelle
• 150 g cooked chicken bite size pieces
• 135 ml single cream
• 10 large mushrooms peeled and sliced
• ½ bunch green onions chopped (optional)
• 1 tbsp plain flour
• 1 knob butter frying
• 25 g parmesan grated plus extra for serving
• 120 ml chicken stock or white wine
• salt
• ground black pepper

Instructions

• Place a large pan of salted water over a high heat and bring to the boil.
• Add the pasta and cook according to instructions.
  180 g tagliatelle
• Whilst the pasta is cooking, add the chicken pieces, salt and pepper and the flour into a bowl and mix well. The chicken needs to be coated with the dry ingredients.
  150 g cooked chicken, salt, ground black pepper, 1 tbsp plain flour
• Place a frying pan over a medium high heat and add the butter.
  1 knob butter
• When the butter has melted, add the mushrooms and spring onions and fry for 5 minutes until tender.
  10 large mushrooms, ½ bunch green onions
• Reduce the heat under the frying pan to medium and add the chicken .
• Stir everything together and add the wine/stock.
  120 ml chicken stock
• When the wine/stock is bubbling, reduce the heat again to low.
• Once the chicken is hot, add the cream and parmesan cheese and stir well.
  135 ml single cream, 25 g parmesan
• Taste and season with salt and pepper accordingly.
• The pasta should be cooked by now. Place a large mug in your sink and drain the pasta over it. It will catch the starchy water which is ideal for thinning a sauce if required.
• Add the pasta to the chicken and cream mixture and stir well.
• Use a little of the pasta water if needed to thin the sauce.
• Grate a little cheese over for the finishing touch.
• Serve immediately and enjoy.

Nutrition

Calories: 857kcal | Carbohydrates: 76g | Protein: 43g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 460mg | Potassium: 922mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1199IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 4mg