Kick off your culinary adventure with this show-stopping chicken tagliatelle that transforms simple ingredients into restaurant-quality magic right in your kitchen! Keep those taste buds ready because we’re about to create a dish that’s creamy, comforting, and packed with flavor that’ll have everyone begging for seconds.
Why This Recipe Works
- The combination of tender, pan-seared chicken and wide, ribbon-like tagliatelle creates the perfect texture marriage that holds onto every drop of our luxurious sauce.
- Our clever technique of using pasta water to create the sauce base ensures perfect emulsification while adding natural starch that makes the sauce cling to every strand beautifully.
- The strategic layering of flavors—starting with garlic and shallots, building with white wine, and finishing with fresh herbs—creates depth that makes this dish taste like it simmered for hours rather than minutes.
- Using heavy cream and Parmesan creates a rich, velvety sauce that coats each ingredient without becoming overly heavy or greasy, striking that perfect balance between indulgence and freshness.
- The quick cooking time means you can have an impressive, company-worthy meal on the table in under 30 minutes, making it perfect for busy weeknights or last-minute dinner parties.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces tagliatelle pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 large shallot, finely diced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Colander for draining pasta
- Grater for Parmesan cheese
- Tongs for serving
Instructions
Prepare Your Ingredients and Start the Pasta
Fill your largest pot with 4 quarts of water and bring it to a rolling boil over high heat—this might take about 10-12 minutes depending on your stove. While waiting, cube your chicken breasts into uniform 1-inch pieces and season generously with salt and pepper on all sides. Mince your garlic cloves until they’re finely chopped but not pasty, and dice the shallot into small, even pieces—this ensures they cook evenly without burning. Once the water reaches a vigorous boil, add a generous tablespoon of salt (it should taste like seawater) and add your tagliatelle pasta. Stir immediately to prevent sticking and set your timer for 8-9 minutes according to package directions for al dente. Reserve at least 1 1/2 cups of pasta water before draining—this liquid gold will be crucial for our sauce later!
Sear the Chicken to Perfection
Heat 2 tablespoons of olive oil in your largest skillet over medium-high heat until it shimmers—about 2-3 minutes. Test the oil by adding one piece of chicken; if it sizzles immediately, you’re ready. Add the chicken in a single layer without overcrowding (work in batches if needed) and resist the urge to move it for the first 3-4 minutes. This creates that beautiful golden-brown crust that locks in juices and adds incredible flavor. Flip each piece and cook for another 3-4 minutes until the internal temperature reaches 165°F and the exterior is evenly browned. Remove the chicken to a clean plate using tongs, leaving any rendered fat and browned bits in the pan—these flavor treasures will elevate our sauce tremendously.
Build the Flavor Foundation
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced shallot and cook for 2-3 minutes until translucent and fragrant, stirring occasionally to prevent burning. Add the minced garlic and cook for just 30-45 seconds until aromatic—watch closely as garlic burns easily and becomes bitter. Pour in the white wine, scraping the bottom of the pan with your wooden spoon to release all those delicious browned bits (this is called deglazing). Let the wine reduce by half, which should take about 3-4 minutes of simmering—you’ll know it’s ready when the sharp alcohol smell dissipates and the liquid becomes slightly syrupy.
Create the Luxurious Cream Sauce
Pour in the heavy cream and bring the mixture to a gentle simmer—not a rolling boil—over medium heat. Let it cook for 2-3 minutes until it slightly thickens and reduces by about one-quarter. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until completely melted and smooth. Add about 1/2 cup of the reserved pasta water and whisk continuously—the starch in the water will help emulsify the sauce into a velvety consistency that coats the back of a spoon. Season with salt, pepper, and red pepper flakes if using, then taste and adjust seasoning—remember the pasta will absorb some saltiness.
Combine Everything and Finish with Flair
Add the drained tagliatelle directly to the skillet with the sauce—the pasta should still be hot. Using tongs, toss vigorously to coat every strand evenly, adding more pasta water a tablespoon at a time if the sauce seems too thick—it should cling to the pasta without being gloppy. Add the cooked chicken back to the pan along with any accumulated juices. Sprinkle in the fresh parsley, basil, and lemon zest, tossing everything together until beautifully combined. Serve immediately in warmed bowls with extra Parmesan cheese for sprinkling and a final crack of black pepper for that perfect finishing touch.
Tips and Tricks
For the absolute best texture, take your chicken out of the refrigerator 20-30 minutes before cooking—this allows it to come closer to room temperature and ensures more even cooking without drying out the exterior before the interior is done. When cubing your chicken, make sure all pieces are uniform in size; I find cutting each breast lengthwise into strips first, then crosswise into cubes creates the most consistent results. If you’re watching your calorie intake but still want creaminess, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as luxurious—avoid milk as it may curdle when heated. For an extra flavor boost, consider marinating your chicken cubes in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking—this adds another layer of flavor that penetrates throughout the meat. When cooking your pasta, always salt the water generously—this is your only chance to season the pasta itself from within, and properly salted water should taste like the sea. If you need to hold the dish before serving, keep the pasta and sauce separate until the last moment, then combine and add a splash of hot water to loosen everything up. For those who love extra vegetables, sliced mushrooms sautéed with the shallots or fresh spinach wilted into the sauce at the end add nutrition and color without compromising the dish’s integrity. Always use freshly grated Parmesan from a block rather than pre-shredded—the anti-caking agents in pre-shredded cheese can prevent smooth melting and create a grainy texture in your sauce. If you accidentally overreduce your sauce, don’t panic—simply whisk in more of that reserved pasta water until it reaches your desired consistency. Finally, invest in a good microplane for your lemon zest—it creates fluffy, fragrant zest that distributes evenly without any bitter pith.
Recipe Variations
- For a seafood twist, substitute the chicken with 1 pound of large shrimp (peeled and deveined) or scallops—cook them for just 2-3 minutes per side until opaque and add them at the very end to prevent overcooking. The briny sweetness of seafood pairs beautifully with the creamy sauce and fresh herbs.
- Create a vegetarian version by replacing the chicken with roasted vegetables—try 2 cups of cubed butternut squash roasted at 400°F for 25 minutes until caramelized, or sautéed mushrooms with thyme. You’ll still get satisfying texture and depth while keeping it plant-based.
- For a richer, more indulgent dish, add 1/2 cup of crispy pancetta or bacon bits—cook them first until crispy, remove from the pan, then use the rendered fat to cook your shallots and garlic. Sprinkle the crispy bits on top before serving for incredible texture contrast.
- If you’re feeding spice lovers, increase the red pepper flakes to 1 teaspoon or add 1 tablespoon of Calabrian chili paste when building your sauce base. The gentle heat cuts through the richness and adds another dimension of flavor that keeps people coming back for more.
- For an herby fresh twist, swap the parsley and basil for other soft herbs like tarragon, chives, or even mint—each brings its own personality to the dish. Tarragon adds a slight anise note that pairs wonderfully with chicken, while mint provides unexpected brightness.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While tagliatelle’s wide, flat surface is perfect for holding the creamy sauce, you can substitute other pasta shapes. Fettuccine works almost identically, while pappardelle would make an even more substantial dish. If you prefer shorter pasta, rigatoni or penne work well—their ridges and tubes catch the sauce beautifully. Just adjust cooking times according to package directions and remember that different shapes may require slightly different amounts of sauce, so have extra pasta water ready to adjust consistency.
What if I don’t have white wine?
No worries—you have several great alternatives! Chicken broth mixed with 1 tablespoon of white wine vinegar or lemon juice provides similar acidity and depth. Vermouth works excellently if you have it, or even dry sherry for a slightly nuttier flavor. If avoiding alcohol entirely, use additional chicken broth with an extra tablespoon of lemon juice to balance the richness. The key is maintaining that acid component to cut through the creaminess, so don’t skip it entirely.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly when chilled, so when reheating, do it gently over low heat with a splash of milk, cream, or water while stirring frequently. Microwave reheating tends to make the pasta gummy and the sauce separate, so stovetop is definitely preferred. You may need to refresh the herbs and cheese after reheating for the best flavor and presentation.
Can I make this dish ahead of time?
You can prep components ahead to save time! Cube and season the chicken up to a day in advance, store covered in the refrigerator. You can also measure out dry ingredients and chop herbs ahead. However, I don’t recommend fully assembling the dish more than an hour before serving—the pasta continues to absorb liquid and can become mushy. For dinner parties, have everything prepped and ready to cook, then execute the final steps while guests enjoy appetizers.
Is there a way to make this lighter?
Yes! Use half-and-half instead of heavy cream for about 30% fewer calories—the sauce will be slightly less rich but still delicious. You can also increase the ratio of pasta water to cream for a lighter coating. Using whole wheat tagliatelle adds fiber, and increasing the chicken-to-pasta ratio makes it more protein-focused. Finally, loading up on fresh herbs and lemon zest at the end adds maximum flavor without extra calories.
Summary
This chicken tagliatelle combines tender poultry, wide pasta ribbons, and luxurious cream sauce into comfort food perfection. With pro techniques and fresh ingredients, it delivers restaurant quality in under 30 minutes for unforgettable meals.
