Creamy Chicken and Vegetable Tagliatelle
This creamy chicken and vegetable tagliatelle recipe is an easy meal packed with tender chicken, vibrant veggies, and a light cream sauce. Perfect for family dinners or special occasions!
Ingredients
- 1 large chicken breast (approx 250g) poached in chicken stock (see Step 1) (see Notes)
- salt and freshly ground black pepper
- chicken stock cube (crumbled), or stock pot
- 500 ml (2 cups) cold water
- 2 tsp olive oil
- 1 medium onion (approx. 120g) chopped
- 1 large clove garlic crushed
- 40 ml (¼ cup) white wine
- 2 medium carrots (approx. 160g) peeled and diced
- 100 g (¾ cup) frozen peas or petit pois defrosted in hot tap water and drained
- 70 ml (⅓ cup) double cream (I use Elmlea to reduce the calories!)
- 150 g (5.3 oz) tagliatelle pasta fresh or dried
- 20 g (0.7 oz) parmesan cheese grated, plus extra to garnish
Instructions
- Poach the chicken - season both sides of the chicken breast with salt and pepper, then put it in a small or medium saucepan on a high heat along with the crumbled chicken stock cube or pot, and pour in the cold water. When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Reserve the stock that the chicken was poached in to add at step 3.
- Heat the olive oil in a large frying pan or casserole dish on a medium to low heat. Fry the onion and garlic for 2 minutes, until the onion becomes transparent, stirring occasionally. Pour in the white wine and allow to simmer for 1 minute, or until beginning to reduce down.
- Add the diced carrots and cook for a further 3 minutes, while stirring occasionally. Then, add the reserved stock and cream, season with salt and pepper, and bring to a steady simmer. Add the tagliatelle and simmer until the pasta is al dente, stirring frequently to loosen the nests of pasta, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta) - you want the sauce to reduce down, but not disappear, so be careful to control the heat.
- While the pasta is cooking and the chicken has cooled down, shred it. Add the shredded chicken and defrosted peas to the pasta for the last 5 minutes of cooking. Stir occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove the pan from the heat and allow it to sit, covered with a lid, for 5 minutes to allow the sauce to thicken.
- Serve with extra grated parmesan, freshly ground black pepper and maybe some homemade bread on the side!
Notes
- Skinless boneless chicken thighs will also work if you don’t have chicken breast.
- Vegetable options - try spinach, asparagus, courgette or broccoli for a seasonal twist.
- Dairy-free option - replace cream with coconut milk or a dairy-free cream alternative.
- Vegetarian option - replace the chicken with tofu, mushrooms or roasted chickpeas, and use vegetable stock.
- Herbs and spices - add fresh basil, parsley or thyme for a burst of freshness. For a slight kick, include chilli flakes or smoked paprika.
- This creamy chicken and vegetable tagliatelle recipe is easily adapted if you're cooking for less or more people.
Nutrition
Calories: 594kcal | Carbohydrates: 74g | Protein: 20g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 110mg | Sodium: 743mg | Potassium: 650mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11217IU | Vitamin C: 28mg | Calcium: 229mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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