Chicken Tagliatelle warms the kitchen with a rich, creamy aroma and simple comfort. This recipe gives you a hearty weeknight meal that the whole family will love. It moves from stovetop to table in about 30–35 minutes, so you get dinner that’s fast, filling, and full of cozy flavor. If you want another quick chicken idea for busy nights, try our air-fry sweet and sour chicken for variety.
Why Make This Recipe
- Quick & Easy: Ready in about 30–35 minutes with basic steps.
- Family Favorite: Creamy sauce and tender chicken please both kids and adults.
- Budget-Friendly: Uses simple pantry staples and one pasta pot.
- Comforting: Warm, saucy noodles and soft chicken feel like a hug on a plate.
This Chicken Tagliatelle stands out because the sauce clings to each ribbon of pasta, making every bite creamy and satisfying. It brings a little nostalgia — a simple, home-cooked meal that smells like Sunday even on a weekday.
Ingredients
For the pasta and chicken:
- 12 oz (340 g) tagliatelle or wide fettuccine
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size strips
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the sauce:
- 2 tbsp unsalted butter, softened
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225 g) mushrooms, sliced (optional)
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream or cooking cream
- 3/4 cup (75 g) freshly grated Parmesan cheese
- 1 tsp lemon zest (optional, brightens the sauce)
For garnish:
- Chopped fresh parsley or basil
- Extra grated Parmesan
Notes: Use unsalted butter so you can control the final seasoning. Freshly grate the Parmesan for best melting and texture.
How to Make Chicken Tagliatelle
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, usually 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta. (Why: reserved water helps loosen the sauce and keeps it silky.)
- While the pasta cooks, season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes until golden and cooked through. Transfer chicken to a plate. (Tip: don’t crowd the pan or the chicken will steam instead of browning.)
- In the same skillet, add butter. Sauté onion until soft and translucent, about 3 minutes, then add garlic and cook 30 seconds until fragrant. (Why: soft onions add sweetness; garlic gives aroma.)
- Add mushrooms, if using, and sauté until they release their juices and brown a little, about 4 minutes.
- Pour in chicken stock and scrape up any browned bits from the skillet. Let it simmer 2 minutes to concentrate flavor.
- Stir in the cream and bring to a gentle simmer. Add Parmesan and lemon zest, stirring until the cheese melts into a smooth sauce. If the sauce feels too thick, add a splash of the reserved pasta water. (Why: cheese and starch from pasta water make a glossy, clingy sauce.)
- Return the cooked chicken to the skillet and simmer 1–2 minutes to warm through and let the flavors marry.
- Toss the drained tagliatelle into the sauce, adding more reserved pasta water as needed to coat the noodles evenly. Taste and adjust salt and pepper.
- Serve hot with chopped parsley and extra Parmesan on top.
Tip: If you prefer thighs, you can swap the breasts and follow browning steps similar to our air-fryer boneless skinless chicken thighs for a juicier result.
How to Serve Chicken Tagliatelle
- Serve in warm bowls so the sauce stays glossy; sprinkle fresh parsley and a little extra Parmesan.
- Pair with a simple green salad dressed in lemon vinaigrette to cut the creaminess.
- Offer crusty bread or garlic toast to mop up the sauce for a homey finish.
How to Store Chicken Tagliatelle
- Fridge: Cool completely, place in an airtight container, and store up to 3 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months (sauce and pasta may change texture slightly).
- To reheat: Warm gently in a skillet over low heat with a splash of milk or reserved pasta water to loosen the sauce, or microwave in short bursts, stirring between, until hot.
Tips to Make Chicken Tagliatelle
- Don’t overcook the pasta; al dente gives the best texture with the sauce.
- Use freshly grated Parmesan — pre-grated can be grainy and doesn’t melt as well.
- Save a cup of pasta water to adjust sauce thickness and keep it silky.
- Brown the chicken well for extra flavor; those bits stuck to the pan add depth when deglazed.
Variation
- Gluten-free: Use your favorite gluten-free tagliatelle or wide rice noodles and check the stock for gluten.
- Vegetarian: Skip the chicken and add roasted cauliflower or pan-seared tofu for a filling meat-free version.
FAQs
Can I use leftover cooked chicken in this recipe?
Yes. Add leftover chicken in step 7 and heat through for 2–3 minutes. It’s an excellent way to use rotisserie or Sunday roast chicken.
What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and a little cream cheese for body, but the sauce will be lighter. Stir gently so it doesn’t split.
Can I make this ahead for a potluck?
Make the sauce and chicken ahead, cool, and store separately from hot pasta. Reheat the sauce gently, add the pasta, and toss just before serving to keep the texture best.
Conclusion
This Chicken Tagliatelle brings warm, creamy comfort to weeknights and small gatherings. The sauce clings to each ribbon of pasta, and the chicken keeps every forkful satisfying and cozy. If you liked this easy, family-friendly dish, you may enjoy comparing recipes online — see a slightly different take at a similar Creamy Chicken Tagliatelle. Please leave a comment and a star rating to tell us how it turned out, and share the recipe on Pinterest or Facebook if you loved it. What twist did you try? Let us know below!
Chicken Tagliatelle
Ingredients
For the pasta and chicken
- 12 oz tagliatelle or wide fettuccine
- 1 lb boneless skinless chicken breasts, cut into bite-size strips
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the sauce
- 2 tbsp unsalted butter, softened Use unsalted to control the final seasoning.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 1 cup low-sodium chicken stock
- 1 cup heavy cream or cooking cream
- 3/4 cup freshly grated Parmesan cheese Freshly grated for best melting and texture.
- 1 tsp lemon zest (optional) Brightens the sauce.
For garnish
- Chopped fresh parsley or basil
- Extra grated Parmesan
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, usually 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes until golden and cooked through. Transfer chicken to a plate.
- In the same skillet, add butter. Sauté onion until soft and translucent, about 3 minutes, then add garlic and cook 30 seconds until fragrant.
- Add mushrooms, if using, and sauté until they release their juices and brown a little, about 4 minutes.
- Pour in chicken stock and scrape up any browned bits from the skillet. Let it simmer 2 minutes to concentrate flavor.
- Stir in the cream and bring to a gentle simmer. Add Parmesan and lemon zest, stirring until the cheese melts into a smooth sauce. If the sauce feels too thick, add a splash of the reserved pasta water.
- Return the cooked chicken to the skillet and simmer 1–2 minutes to warm through and let the flavors marry.
- Toss the drained tagliatelle into the sauce, adding more reserved pasta water as needed to coat the noodles evenly. Taste and adjust salt and pepper.
- Serve hot with chopped parsley and extra Parmesan on top.