Chicken & broad bean tagliatelle

Chicken & broad bean tagliatelle

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(31 ratings)

Prep: 5 mins Cook: 15 mins Ready in 25 minutes


Serves 4
A lovely, light and fresh pasta dish

Nutrition and extra info

Nutrition: per serving

  • kcal524
  • fat10g
  • saturates5g
  • carbs62g
  • sugars2g
  • fibre5g
  • protein50g
  • salt0.47g
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  • 4 skinless chicken breasts
  • 1 tsp 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…

  • 300g tagliatelle
  • 175g frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 85g reduced-fat crème fraîche
  • juice 1 lemon



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

  • 6 tbsp Parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

  2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.

  3. Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

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Comments (31)

lauradeane's picture

I've made this recipe twice now - the first time I made it, I found it slightly bland however I gave it another go, this time swapping the parsley for fresh tarragon, and really liked it! I put plenty of lemon juice in and loved the "zing" from the lemon and tarragon combination. I will definitely be making it again as a quick after-work dinner.

rmillbank's picture

Really yummy! Made my own pasta too. I added garlic to the mixture, very tasty indeed!

rachi09's picture

Made a few tweaks but lovely would have again.

I sliced the chicken and marinated in a little olive oil, garlic and zest of 1 lemon and plenty of black pepper left for about 3 hours.

Then charred the chicken in a hot pan then followed the recipe, garnished with Basil rather than parsley as not a fan

good midweek meal, quick and easy :)

bimbobaby's picture

Firstly I didn't grill the chicken I fried it (probs not low fat anymore) I added mushrooms and garlic.
It was actually really tasty. I don't normally like broad beans but was nice in this. I did over cook my tagliatelle whoops which let it down but would make again. Was tasty.

megarrr's picture

Not a fan personally.

mike909's picture

simple and tasty. I would cook the beans separately as then there is less danger of over/under cooking

I also used the zest of a lemon which gave a nice flavour and added some garlic puree to the mix too.

Might be easier to mix if penne or similar was used. Mixing tagliatelli tends to gather al the chicken and beans together!

Amounts of cheese used is up to you - I used a bit more, full fat creme fraiche and some milk to cut it a bit. I didn't need the cooking water - I have tired this before and it can lead to a "watery" (sorry) sauce. The heat of the pasta thins the sauce anyway

justineburton's picture

I made this tonight and used the left over chicken from the french chicken recipe from this website, I also added garlic mushrooms but tbh it didn't need them.

Nice light dish for midweek supper but got a bit boring to eat after a bit.

emsmith's picture

Lovely fresh flavours but I agree with the comments above that it can be a little bland without the addition of a few extra ingredients to suit your own taste. I've made this on a couple of occasions now with the addition of various combinations of fresh herbs (rosemary, tarragon, thyme and chives all seem to work well), extra black pepper, lemon zest, garlic and spring onions. Also rather nice if you really char the chicken.

eleanormayo's picture

This was quite nice, although I would agree with the other comments that it does need a bit of help. I cooked the chicken breasts in the oven with a splash of white wine, lemon juice, olive oil and plenty of black pepper. I also podded my broad beans before adding them to the pasta water and used the juice of a whole lemon for only half the recipe. Was fine for midweek, but not necessarily one I would rush to do again.

jweg1210's picture

So, so - was certainly edible but not a taste sensation.

keavyot's picture

This is the first recipe from this website that I have not enjoyed.
The shells on the broad beans ruined this dish.
It also lacked flavour even though I added garlic.

Very average and I wouldn't make again.

bearz77's picture

Quite pleasing, but as others mention, it is quite bland. Easy to make though.

802476485's picture

Have just made this for the family, and they wanted seconds.
The recipe has everything i like in it , after reading some of the comments from other people i decided to marinate the chicken first.
Zest and juice of one lemon,two cloves of garlic chopped and two tablespoons of olive oil and leave in fridge for 2 hours or more.
Wrapped chicken in a foil parcel and then cooked in oven for 40 minutes. I then followed the suggested cooking method.
Will be making this again soon.

bethdevon's picture

I did the same, this makes a great marinade. Not the yummiest dish out there though. Can't believe it made it into the book

littletweetyuk's picture

I was very disappointed with this dish. Even though i added garlic, spring onions, peas & button mushrooms it was pretty bland. I won't be making it again.

evepilcher's picture

This is one of my favourite pasta dishes but I always de-husk my broad beans. I usually like my meals with plenty of flavour and a little bite to them but this has a wonderfully light taste to it, however I did not find it bland.

hamworthy's picture

i love this recipe. broad beans are usually first vegetable out of our garden in may/june so we always make this receipe as our first of the season.

lizzafezza's picture

I added garlic and red chilli and used fresh broad beans from the garden. Tasty.

rack-of-ribs's picture

Looked at the recipe, Broad Beans I cooked separately as 3 minutes is not enough for Frozen Beans. The chicken I did in the oven with olive oil and lemon as I'm so scared of food poisoning. But otherwise my other half loved it but I agree with Rusty, a bit bland and needed garlic and mushrooms to lift the whole dish, like Leah mentioned. Will do my own version next time. :-)


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