30 minute chicken & tarragon pasta

30 minute chicken & tarragon pasta

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(24 ratings)

Prep: 30 mins

Easy

Serves 3
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat19g
  • saturates7g
  • carbs65g
  • sugars0g
  • fibre3g
  • protein35g
  • salt0.58g
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Ingredients

  • 250g dried pasta, such as tagliatelle
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 skinless boneless chicken breast fillet, cut into small pieces
  • 2 garlic cloves, chopped
  • 142ml carton single cream
  • 3-4 tbsp roughly chopped fresh tarragon leaves
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 100g spinach leaves, thick stems removed
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.

  2. Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.

  3. When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

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Comments (27)

macinnes48's picture

I made this with spaghetti, adding frozen spinach for the final 4 minutes, also cooked chopped shallots with skinless, boneless chicken thighs before adding double cream, white wine mixed with a small amount of cornflour and then the
chopped tarragon.

vrog's picture
4

I agree with Spike67 - a bit bland. Probably some extra black pepper would do the trick. Nice enough to do again but with extra seasoning.
Ratings not working but I'd give it 4 stars

spike67's picture
2.5

My wife and I found this dish to be bland. The best description we could come up with was "functional" which is not really what I want when I cook.

Jodysheff's picture

Really liked this one! Easy for a novice like me and tasted great. If you're not a fan of lemon it's just as nice without. Will def make again.

golesworthy's picture

my 10 and 8yr old kids love this, they are not overly keen on the spinach *yet) but they LOVED the tarragon " like the aniseed balls that Grandma has" we always add lemon zest too, and red peppers and onions

vron_s's picture
2

I found this very bland I won't be cooking it again.

jibnights's picture
1

I Hated This It Was To Creemy For Me

glorious's picture

just made this for dinner and it was devine. I did not have fresh taragon but used dried and it was still lovely and the lemon juice was really nice. Very quick and easy will defo make again

deeanne23's picture
4

Delicious meal, make sure you use all tarragon as it seems alot but makes it taste lovely! Will definitely use again!

stephenjoanne's picture
4

Great mid week meal that all the family enjoyed. Will add mushrooms to bulk it out alittle next time.

41coppertree's picture

Nice and easy. Hadn't any fresh tarragon so used dry. Flavour wasn't strong enough so will definitely use fresh next time. besides that, lovely

bfoley's picture
5

Really easy and full of flavour.

jheidar's picture
4

Make it with some leftover chicken and was great! I too added more of the pasta cooking water to make it creamier, turned out great.

pickwickstick's picture
5

I made this tonight for tea and it was delicious. I added onions and chesnut mushrooms and used a wee bit of veg stock and creme fraiche instead of cream.

deel84's picture

made this tonight but used half fat creme fraiche mixed with black pepper and chicken stock, worked really well, definitely think i prepare it to the single cream version.

bd63af's picture
2

Very scrummy but it does need to be made with double cream not single so that the sauce is thicker.

bethocallaghan's picture
3

Quick and easy but slightly bland. Used creme fraiche instead of cream (which I think it needs for the acidity) it def needs some lemon juice squeezed over it.

sarahk's picture
3

Advice please. Followed recipe as suggested except i added half fat creme fraiche instead of single cream and rocket instead of spinach. Now I expect pasta dishes like this to go gloopy quickly as they cool down but this was gloopy within seconds of serving. What have I done wrong - cooked pasta too long? It was al dente. The taste was delicious but my stomach felt like a lead weight afterwards. What am I doing wrong? Any suggestions. If not sadly I won't be doing again

twobit's picture
5

This is one of my favorite recipies and its so easy to make.
Like carol i added a load of chestmut muchrooms to it as well just to fill it out some more

sonyak24's picture
5

Quick and easy and tasty. I found adding a bit of lemon tasted great.

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