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!
The recipe is my creation, based on a dish that David has chosen a couple of times from a local Italian restaurant in Aberdeen - Rustico. Their dish is a rabbit dish rather than a chicken dish, however, rabbit isn't so easy to get locally.
I remember the first time he picked it...and I almost picked it too, however, a fish dish on the special board enticed me away from picking it! In hindsight, as much as my fish dish was delicious, I should have picked the rabbit dish!!
The next time I went to the restaurant, it was with a group of girl friends, rather than David, but I'd already decided that was the dish I was going to pick...and it had been on the menu earlier in the week, because I'd checked online!! Sadly for me though, on the night I went, the menu had been changed and I had to pick something different...I chose a pasta dish with chicken and broccoli, which was quite similar to the chicken, broccoli and cheese pasta recipe here on Felly Bull.
I'm sure you'll enjoy making and eating this delicious creamy chicken and vegetable tagliatelle...it's not overly creamy, but you end up with just the right amount of sauce...and don't want it to end when you're eating it!
Tips
- 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.
FREQUENTLY ASKED QUESTIONS
Yes - use gluten-free tagliatelle or any gluten-free pasta of your choice. Ensure other ingredients, like chicken stock, are gluten-free as well.
While best served fresh, you can make it ahead of time. Reheat gently, adding a splash of stock or water to loosen the sauce, if required, before serving.
Absolutely - shredded rotisserie chicken or leftover cooked chicken works well. Just make up the stock with the cube or pot and boiling water, and add the cooked chicken where instructed in the recipe.
Use room-temperature cream and avoid boiling the sauce. Simmer it gently over a low heat and stir frequently.
While pasta and cream sauces don’t always freeze well, you can freeze the chicken and vegetable sauce separately. When ready to serve, cook fresh pasta and combine.
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How to make this Creamy Chicken and Vegetable Tagliatelle
Ingredients
- 1 large chicken breast (approx. 250g), poached in chicken stock (see Step 1) (see Tips)
- salt and freshly ground black pepper
- 1 chicken stock cube, crumbled, or stock pot
- 500ml cold water
- 2 tsp olive oil
- 1 medium onion (approx. 120g), chopped
- 1 large clove garlic, crushed
- 40ml white wine
- 2 carrots (approx. 160g), peeled and diced
- 70ml double cream (I use Elmlea to reduce the calories!)
- 150g tagliatelle pasta (fresh or dried)
- 100g frozen peas or petit pois, defrosted in hot tap water then drained
- 20g 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!
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Creamy Chicken and Vegetable Tagliatelle
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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