Creamy Chicken Tagliatelle. I love this dish! It was the first dish that really introduced me to the wonderful world of Italian cooking. Sure, I had eaten Spaghetti Bolognese, Garlic bread and the like before.
This dish was different. It had a creamy base for a start. Something we never had in our house while I was growing up. My parents had always been plain eaters so I was by default. That was until I got my first Kitchen job and I was introduced to the wonderful world of herbs and spices and cooking in general!
It was this dish, which was called a chicken Alfredo that really sold the deal for me. It was a Creamy Chicken Tagliatelle, with green basil pesto, spinach leaves and spinach pasta. Don’t get me wrong, it is nowhere near what an Alfredo is or should be but I loved the dish all the same!
I think that what is important is, Loving the dish not just making it because a traditional recipe says it should be a certain way.
So here is my recipe for Creamy Chicken Tagliatelle , it is based on the recipe that got me hooked on cooking. I really hope that you enjoy it as much as I do.
It’s these things that this creamy chicken Tagliatelle recipe calls for and I really urge you to make your own. admittedly it is a bit of effort but the results are so worth it!
For this Creamy Chicken Tagliatelle you will need;
Start by butterflying the chicken breasts and slices the chicken in to strips about 6mm wide.
Next, you will need to rip off the stalk from the spinach, don’t worry too much about making the leaves perfect as the leaves will wilt when you add these to your Creamy Chicken Tagliatelle and you won’t notice.
Place a frying pan on the stove top, over medium heat, add a tablespoon of olive oil and allow to heat. Once the oil is hot add your chicken slices chicken breast to the pan. Saute the chicken until it has turned white.
Add in your cream to the Creamy Chicken Tagliatelle and allow to heat and reduce slightly. Next, add in the Creme fresh and parmesan cheese.
Once all of the parmesan cheese has melted into Creamy chicken Tagliatelle sauce stir in your green pesto. Turn the heat down as you don’t want to burn the pesto, the flavours in it are quite delicate!
Turn off the heat add in your spinach and allowing it to wilt.
Your creamy chicken sauce is now ready for the tagliatelle in your freshly cooked pasta, season and serve.
Let me know what you think of the recipe in the comments box below! I really hope that you enjoy it!