Chicken & broad bean tagliatelle

Chicken & broad bean tagliatelle

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(32 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, questions and tips

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24th Apr, 2012
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.
15th Sep, 2011
So, so - was certainly edible but not a taste sensation.
14th Jul, 2011
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.
20th Jun, 2011
Quite pleasing, but as others mention, it is quite bland. Easy to make though.
11th Jun, 2011
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.
30th Jul, 2013
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
25th Apr, 2011
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.
3rd Aug, 2010
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.
28th May, 2010
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.
4th Aug, 2009
I added garlic and red chilli and used fresh broad beans from the garden. Tasty.


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