Imagine a creamy, luxurious pasta dish that combines the delicate herb essence of tarragon with tender, succulent chicken in a sauce so dreamy it'll transport you straight to an Italian kitchen. This Tarragon and Chicken Pasta isn't just another recipe - it's a culinary experience that promises to elevate your weeknight dinner from ordinary to extraordinary. With just 30 minutes between you and pure gastronomic bliss, get ready to impress your family and friends with a restaurant-quality meal that looks complicated but is surprisingly simple to prepare!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta
- 2 chicken breasts, cooked and shredded
- 2 tbsp fresh tarragon, chopped
- 1 cup cream
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 300g of pasta, 2 cooked and shredded chicken breasts, 2 tablespoons of freshly chopped tarragon, 1 cup of cream, 1/2 cup of grated Parmesan cheese, and salt and pepper to taste.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the sauce. In a large skillet, over medium heat, add the cream and bring it to a gentle simmer. Stir occasionally to prevent it from sticking to the pan.
- Once the cream is simmering, add the shredded chicken to the skillet. Stir well to combine the chicken with the cream, allowing the chicken to heat through, which should take about 3-4 minutes.
- Add the chopped tarragon to the skillet, mixing it into the chicken and cream mixture. Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
- After draining, add the pasta directly to the skillet with the chicken and cream sauce. Toss everything together until the pasta is well coated with the sauce.
- If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Finally, stir in the grated Parmesan cheese, mixing until it is melted and incorporated into the sauce. Season with salt and pepper to taste.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the tarragon and chicken pasta immediately, garnished with additional Parmesan cheese and a sprinkle of fresh tarragon if desired.
Tips
- Use fresh tarragon whenever possible - its bright, anise-like flavor is key to this dish's success.
- Cook pasta just to al dente to ensure it doesn't become mushy when mixed with the sauce.
- Reserve pasta water before draining - it's liquid gold for adjusting sauce consistency.
- Grate your Parmesan cheese fresh for maximum flavor and smoother melting.
- For extra richness, consider using heavy cream instead of regular cream.
- If you want a lighter version, you can substitute half the cream with chicken broth.
- Ensure your chicken is thoroughly cooked and shredded into bite-sized pieces for even distribution.
- Taste and adjust seasoning at the end - a little extra salt and pepper can make a big difference.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 14g
Cholesterol: 90mg
