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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4th May, 2011
Great mid week meal that all the family enjoyed. Will add mushrooms to bulk it out alittle next time.
31st Jan, 2011
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
16th Nov, 2010
Really easy and full of flavour.
1st Aug, 2010
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.
29th Jun, 2010
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.
9th May, 2010
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.
1st Apr, 2010
Very scrummy but it does need to be made with double cream not single so that the sauce is thicker.
27th Nov, 2009
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.
29th Jun, 2009
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
17th May, 2009
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


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