5.0 from 6 votes
Creamy Chicken Tagliatelle
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 563 kcal
Course:
Main Course
Cuisine:
Fusion , Italian , British
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)
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.
Cup of Yum
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 Information
Calories
563kcal
(28%)
Carbohydrates
55g
(18%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
170mg
(57%)
Sodium
143mg
(6%)
Potassium
603mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
800IU
(16%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 563
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 170mg | 57% |
| Sodium | 143mg | 6% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.