There’s something deeply comforting about a silky bowl of tagliatelle, especially when it’s tangled up in a lemony cream sauce and flecked with tender bits of chicken. I made this for the first time on a random Wednesday, half-thinking it’d be another “meh” pasta night. But no — it hit like a proper hug. And I’ve made it at least once a month since.
It’s got that classic Jamie Oliver feel — rich but fresh, quick but still feels like you’ve made something special. The lemon zest lifts everything, the Parmesan brings the cosy, and the chicken… well, it’s the quiet hero that pulls the whole thing together.
Why You’ll Love It
- Quick and easy, but feels fancy. Great for date night or midweek spoiling.
- Bright, creamy sauce. It’s not heavy — just rich enough.
- Chicken + pasta = comfort food done right. No further explanation needed.
- Uses everyday ingredients. Nothing weird. Nothing expensive.
- Leftovers reheat beautifully. Just add a splash of water and you’re golden.
- Lemon + Parmesan = magic. That zingy, salty combo never fails.
Ingredients
- 25g unsalted butter
- 1 tbsp olive oil
- 2 large skinless chicken breasts
- 3 garlic cloves, thinly sliced
- 400ml chicken stock
- 200ml double cream
- Zest of 1 lemon + juice, to taste
- 75g Parmesan, finely grated, plus extra to serve
- ½ bunch fresh flat-leaf parsley (optional), roughly chopped
- 350g tagliatelle
How to Make It
Brown the chicken just right:
Melt the butter with olive oil in a wide frying pan over medium heat. Add the chicken breasts and let them sizzle until golden on both sides — about 4–5 minutes per side, depending on thickness. They should be cooked through but still juicy. Take them out, keep warm under foil.
Start the garlicky base:
Turn the heat up slightly and toss in your sliced garlic. Fry for a minute or two — just till golden and fragrant. Careful not to let it burn, it turns bitter quickly.
Pour and simmer:
Carefully pour in the chicken stock — it might hiss a bit. Then add the double cream. Stir it all together and let it bubble hard for 2 minutes until the sauce is glossy and dreamy. Don’t over-reduce — it’s meant to be a bit loose.
Finish the sauce with flair:
Take the pan off the heat. Stir in the lemon zest, Parmesan, and parsley (if you’re using it). Dice up your cooked chicken and toss it in, along with any resting juices. Taste and add lemon juice, salt, or more Parmesan if needed. Trust your tongue.
Cook your pasta:
Meanwhile, cook the tagliatelle in boiling salted water according to packet instructions — usually about 8 minutes. Drain well (don’t rinse!), then immediately toss it into your sauce using tongs. The pasta will drink up the flavour quickly.
Serve it hot and happy:
Plate it up straight away. Finish with a bit more grated Parmesan and a final squeeze of lemon if you’re feeling zingy. Maybe a green salad on the side. Maybe not.
Common Mistakes and How to Dodge Them
Why is my sauce too thin?
You probably didn’t let it simmer long enough. Give it a good 2–3 minute bubble before adding the cheese.
Pasta got sticky or clumpy?
Always add hot pasta straight into the sauce — and toss immediately. Tagliatelle waits for no one.
Chicken’s dry?
Overcooked. Next time, take it off as soon as it’s firm and juicy. Resting under foil helps a lot.
My sauce split!
Cream sauces don’t like too much heat once cheese is added. Stir it off the heat, gently.
Storage and Reheating
Store any leftovers in an airtight container in the fridge — they’ll keep for up to 3 days.
To reheat, splash a bit of water or milk into the pasta and warm it gently in a pan. Stir often.
Microwave works, too, but go slow — 30 seconds at a time, covered.
Not ideal for freezing — the sauce can go grainy.
Frequently Asked Questions
Can I use chicken thighs instead?
Absolutely. They’ll take a little longer to cook, but they’re juicy and full of flavour.
Is there a dairy-free version?
You can try coconut cream and skip the cheese — but it won’t taste quite the same. Worth a shot, though.
Can I make this ahead?
You can make the sauce and chicken ahead. But don’t toss with the pasta until you’re ready to serve.
What’s the best way to zest a lemon?
Use a microplane or the fine side of a grater. Avoid the white pith — it’s bitter.
Nutrition Facts (Per Serving):
- Calories: ~515
- Fat: 34g
- Carbs: 32g
- Protein: 28g
- Sodium: ~420mg
- Sugar: ~3g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Tagliatelle
Description
Creamy chicken tagliatelle with lemon zest and Parmesan — light, rich, and full of comfort in every bite.
Ingredients
Instructions
- Brown chicken in butter and oil. Remove and rest under foil.
- Sauté garlic in same pan. Add stock and cream, simmer for 2 mins.
- Remove from heat, stir in zest, Parmesan, parsley, diced chicken, and juices.
- Cook tagliatelle, drain, and toss immediately into the sauce.
- Serve hot with extra Parmesan and lemon juice if desired.
Notes
- Add pasta to sauce just before serving — it soaks it up quickly.
- Let the chicken rest before slicing — keeps it juicy.
- Stir in lemon juice last so it doesn’t curdle the cream.
- Use tongs to toss pasta through sauce for best coverage.