Chicken With Tagliatelle Recipe: Ribbon Pasta With Garlic-Herb Chicken

This dish brings together tender chicken and silky tagliatelle in a garlic-herb sauce that feels special without being complicated. I developed this recipe to prove that restaurant-quality pasta can happen in your own kitchen.

The chicken stays juicy while the pasta absorbs every bit of the flavorful sauce. A simple pan sauce made with garlic, white wine, and fresh herbs ties everything together beautifully.

What you get is a perfectly balanced plate with tender ribbons of pasta and moist chicken in every bite. The herbs add freshness that cuts through the richness.

Ready in about 45 minutes, this makes an impressive weeknight dinner or weekend meal. The technique is straightforward but delivers professional results.

Ingredients for Chicken with Tagliatelle

Pantry staples meet fresh herbs for a restaurant-worthy pasta dish at home.

The chicken is the foundation—look for even thickness to ensure even cooking. I grab mine from Whole Foods or Trader Joe’s since their quality is consistently good. For the tagliatelle, De Cecco or Barilla dried pasta works perfectly (fresh is great if you can find it). The white wine doesn’t need to be fancy—just something you’d drink. Sauvignon Blanc adds a nice acidity that balances the richness.

No white wine? Substitute chicken stock with an extra splash of lemon juice. Fresh herbs are ideal, but dried at one-third the amount works in a pinch. The heavy cream can be swapped for half-and-half if you prefer a lighter sauce. For extra depth, add a Parmesan rind to the sauce while it reduces—remove before serving.

Leftovers keep beautifully for 3-4 days in the fridge, though the pasta will absorb more sauce over time. Reheat gently with a splash of water or chicken stock to loosen. For best texture, undercook the pasta slightly if you plan on reheating. Freezes for up to 2 months.

Step-by-Step Instructions for Chicken With Tagliatelle

This method ensures silky pasta and tender chicken with a velvety sauce every time.

Step 1: Pound and Season the Chicken Breasts

Place the 1.5 lb Boneless Skinless Chicken Breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness. This guarantees even cooking and prevents dry, overdone edges.

Pat the chicken dry with paper towels, then season both sides with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. The salt draws out moisture for better browning, while the pepper adds subtle heat. Let the seasoned chicken sit at room temperature for 10 minutes to absorb the flavors.

Step 2: Sear the Chicken and Infuse the Pan

Heat 1 tbsp Olive Oil and 1 tbsp Unsalted Butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook for 4-5 minutes per side until golden brown and just cooked through (internal temp 165°F).

Transfer the chicken to a plate and tent with foil. In the same pan, reduce heat to medium and add the remaining 2 tbsp Olive Oil. Toss in the 6 cloves Garlic Cloves and Fresh Thyme Sprigs leaves, sautéing for 30 seconds until fragrant—don’t let the garlic burn.

Step 3: Build the Pan Sauce with Wine and Cream

Pour in the 0.5 cup Dry White Wine and scrape up all the browned bits from the pan. Let it simmer for 2 minutes until reduced by half. This deglazing step captures all the concentrated chicken flavor into the sauce.

Add the 0.5 cup Chicken Stock and 0.5 cup Heavy Cream, then bring to a gentle simmer. Stir in 1 tbsp Lemon Juice and the remaining 0.5 tsp Kosher Salt. Let the sauce thicken slightly for 3-4 minutes until it coats the back of a spoon.

Step 4: Cook the Pasta and Combine Everything

Meanwhile, cook the 12 oz Tagliatelle Pasta in salted boiling water until al dente (about 8-10 minutes for dried, 2-3 minutes for fresh). Reserve ½ cup pasta water before draining. The starchy water helps the sauce cling beautifully to the ribbons.

Add the drained pasta to the skillet with the sauce, tossing to coat. Slice the chicken into strips and nestle them into the pasta. If the sauce seems thick, add reserved pasta water 1 tablespoon at a time until silky. Finish with 0.5 cup Parmesan Cheese and 0.25 cup Fresh Parsley for freshness.

Serving Suggestions for This Dish

Plating Like a Pro

Use a wide, shallow bowl to showcase the silky tagliatelle ribbons. Twirl a nest of pasta with tongs as your base, then arrange sliced chicken strips elegantly on top. This presentation highlights the dish’s restaurant-quality appeal.

Garnish for Freshness

A sprinkle of 0.25 cup Fresh Parsley adds vibrant color and bright flavor. Finish with extra Parmesan Cheese shavings using a vegetable peeler for delicate curls. The contrast against the golden pasta looks stunning.

Bread for Sauce

Serve with crusty Italian bread or a baguette to soak up every bit of the garlic-herb sauce. I like to warm slices in the oven for 5 minutes at 350°F for the perfect texture.

Simple Side Salad

A light arugula salad with lemon vinaigrette cuts through the richness beautifully. Toss 4 cups arugula with 1 tbsp olive oil and 1 tsp lemon juice. The peppery greens balance the creamy pasta perfectly. 🥗

Wine Pairing

The same Dry White Wine you cooked with makes an excellent pairing. A crisp Pinot Grigio or Sauvignon Blanc enhances the lemon and herb notes in the sauce. Serve chilled for best results.

Family-Style Option

For a cozy meal, serve everything on a large platter. Let guests serve themselves from the shared dish. The communal style encourages second helpings and lively conversation. 💛

Frequently Asked Questions