This easy and creamy Chicken Tagliatelle from Jamie Oliver is the perfect quick dinner for busy nights. With tender chicken, a rich sauce, and tagliatelle, it’s a delicious and comforting meal. You can easily adjust the recipe with the ingredients you have on hand, making it a flexible and tasty dish for any occasion.
Ingredients Needed
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- 2 large skinless chicken breasts
- 3 garlic cloves, thinly sliced
- 400ml/14fl oz chicken stock
- 200ml/7fl oz double cream
- 1 lemon, zest plus a little juice
- 75g/2¾oz Parmesan, finely grated, plus extra to serve
- ½ small bunch flatleaf parsley, roughly chopped (optional)
- 350g/12oz tagliatelle
How To Make Chicken Tagliatelle
- Cook the chicken: Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift the chicken out and keep warm under kitchen foil.
- Prepare the sauce: Increase the heat and add the sliced garlic. Fry for 1-2 minutes until softened and golden. Pour in the chicken stock carefully, followed by the cream. Simmer for 2 minutes, stirring constantly, until the sauce is combined and rich but has not reduced much.
- 3. Finish the sauce: Take the pan off the heat. Stir in the lemon zest, Parmesan, and parsley (if using). Dice the chicken and add it to the sauce, along with any remaining juices. Season with lemon juice to taste.
- Cook the pasta: Meanwhile, bring a large saucepan of water to a boil. Add the tagliatelle and cook according to the package instructions. Drain thoroughly.
- Combine and serve: Toss the cooked tagliatelle in the chicken sauce using tongs. Serve immediately with extra Parmesan and a green salad, if desired.
Recipe Tips
- Don’t overcook the chicken: Cook the chicken until golden and just cooked through. Overcooking will make it dry.
- Simmer the sauce gently: When adding the stock and cream, let the sauce simmer, not boil. This helps keep the sauce smooth and rich.
- Grate the Parmesan finely: Finely grated Parmesan melts more easily into the sauce, making it creamy and flavorful.
- Add lemon juice last: Stir in lemon juice at the end to control the tanginess of the sauce without overpowering the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Tagliatelle cool to room temperature before storing. Place it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: If you want to freeze it, cool the Chicken Tagliatelle first, then transfer it to a freezer-safe container. It will keep for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- On the Stove: Heat the Chicken Tagliatelle in a frying pan over medium heat with a splash of cream or water to loosen the sauce. Stir occasionally for about 5-7 minutes, or until fully warmed through.
Nutrition Facts
Serving Size: 1 serving (248g)
- Calories: 469
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 23mg
- Sodium: 43mg
- Potassium: 116mg
- Total Carbohydrate: 79g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 22g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Mango Chutney
- Jamie Oliver Chicken Stock
- Jamie Oliver Garlic Chicken
- Jamie Oliver Kung Pao Chicken
Jamie Oliver Chicken Tagliatelle
Description
This easy and creamy Chicken Tagliatelle from Jamie Oliver is the perfect quick dinner for busy nights. With tender chicken, a rich sauce, and tagliatelle, it’s a delicious and comforting meal. You can easily adjust the recipe with the ingredients you have on hand, making it a flexible and tasty dish for any occasion.
Ingredients
Instructions
- Cook the chicken: Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift the chicken out and keep warm under kitchen foil.
- Prepare the sauce: Increase the heat and add the sliced garlic. Fry for 1-2 minutes until softened and golden. Pour in the chicken stock carefully, followed by the cream. Simmer for 2 minutes, stirring constantly, until the sauce is combined and rich but has not reduced much.
- 3. Finish the sauce: Take the pan off the heat. Stir in the lemon zest, Parmesan, and parsley (if using). Dice the chicken and add it to the sauce, along with any remaining juices. Season with lemon juice to taste.
- Cook the pasta: Meanwhile, bring a large saucepan of water to a boil. Add the tagliatelle and cook according to the package instructions. Drain thoroughly.
- Combine and serve: Toss the cooked tagliatelle in the chicken sauce using tongs. Serve immediately with extra Parmesan and a green salad, if desired.
Notes
- Don’t overcook the chicken: Cook the chicken until golden and just cooked through. Overcooking will make it dry.
- Simmer the sauce gently: When adding the stock and cream, let the sauce simmer, not boil. This helps keep the sauce smooth and rich.
- Grate the Parmesan finely: Finely grated Parmesan melts more easily into the sauce, making it creamy and flavorful.
- Add lemon juice last: Stir in lemon juice at the end to control the tanginess of the sauce without overpowering the flavors.
Jamie Oliver Chicken Tagliatelle