30 minute chicken & tarragon pasta

30 minute chicken & tarragon pasta

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(30 ratings)

Prep: 30 mins


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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  • 250g dried pasta, such as tagliatelle



    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 fillets, cut into small pieces
  • 2 garlic cloves, chopped
  • 142ml carton single cream
  • 3-4 tbsp roughly chopped fresh tarragon leaves



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

  • 100g spinach leaves, thick stems removed



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

  • lemon wedges, to serve



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


  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, questions and tips

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spindoctor's picture
29th Mar, 2018
I just had this for my lunch and it was absolutely gorgeous. I have a lot of wild dried mushrooms so boiled a kettle poured some hot water on a handful of mushrooms and added them to the chicken after it was browned. I used some of the mushroom water, in place of the water from the pasta pan. It was a very fragrant and easy/quick dish to make. I was surprised when looking at the recipe at the amount of tarragon used. Unfortunately, I only have dried tarragon so I used a 1/4 of the amount suggested and the meal was divine. I didn't pre-cook the spinach, I added it to the sauce in the final minutes, it cooks easily in a few minutes and you lose none of the goodness into a pan of water. The spinach also helps thicken the liquid because it soaks up water like a sponge!!
25th May, 2016
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.
2nd Jan, 2016
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
4th Aug, 2014
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.
10th Jun, 2014
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.
28th Apr, 2013
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
27th Oct, 2011
I found this very bland I won't be cooking it again.
17th Aug, 2011
I Hated This It Was To Creemy For Me
6th Jun, 2011
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
5th May, 2011
Delicious meal, make sure you use all tarragon as it seems alot but makes it taste lovely! Will definitely use again!


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