Amy's creamy chicken and tarragon tagliatelle

    40 min

    This rich and creamy dish is so simple to make and a favourite of my daughter's. Serve with garlic bread.

    2 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 2 to 3 garlic cloves, chopped
    • 4 chicken breast fillets, diced
    • 100ml white wine
    • 100ml water
    • 150ml single cream
    • 200g full fat cream cheese
    • 1 tablespoon dried tarragon
    • 1 teaspoon dried Italian herbs
    • 1 pinch each salt and pepper
    • 500g fresh tagliatelle (dried if fresh not available)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Add the oil to a frying pan on medium heat. Add the onions and fry for 5 minutes.
    2. Add the garlic and the chicken and fry until sealed all over, about 5 minutes. Stir in the white wine and allow this to boil and reduce to half the amount.
    3. Add the water and bring to the boil, then reduce to a simmer. Add the cream and cream cheese and stir well until combined to make a sauce. Then add the tarragon, Italian herbs, salt and pepper and stir. Allow this to simmer slowly for 15 to 20 minutes stirring occasionally. If it gets too thick, add a small amount of water.
    4. Have a pan of boiling salted water ready towards the end of the cooking for the pasta. When the chicken is almost ready, add the fresh pasta to the boiling water and cook for 3 minutes. Drain and serve the pasta into bowls, add the chicken and sauce.

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