Name: Barilla Creamy Chicken Alfredo Tagliatelle Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: For the pasta; 1/2 box Barilla Tagliatelle pasta; 1/2 cup reserved pasta water; 2 tbsp salted butter; 1 garlic clove, minced; 2 cups 35% cream; 3/4 cup Parmigiano Reggiano cheese, grated and divided; 1/2 tsp salt to taste; 1/4 tsp black pepper to taste; Parsley, finely chopped to garnish; For the chicken; 1 boneless skinless chicken breast; 1/2 tsp paprika; 1/2 tsp Garlic powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; olive oil

Barilla Creamy Chicken Alfredo Tagliatelle Pasta

40 minutes

Black Pepper Thyme Garlic Parsley Butter Oregano Chicken Meat Classic Blue Box Long

A creamy, dreamy classic, this mouthwatering Chicken Alfredo recipe by Zahra Kasmani of @threecupsofchai is the embodiment of Italian comfort food. Deliciously seasoned chicken is paired with premium-quality Barilla Tagliatelle pasta, perfect for absorbing sauces and enhancing flavours. It’s a simple, classic and easy-to-make meal your family will adore!

Ingredients

4 servings

For the pasta

1/2 boxBarilla Tagliatelle pasta

1/2 cupreserved pasta water

2 tbspsalted butter

1garlic clove, minced

2 cups35% cream

3/4 cupParmigiano Reggiano cheese, grated and divided

1/2 tspsalt to taste

1/4 tspblack pepper to taste

Parsley, finely chopped to garnish

For the chicken

1boneless skinless chicken breast

1/2 tsppaprika

1/2 tspGarlic powder

1/2 tspdried thyme

1/2 tspsalt

1/4 tspblack pepper

olive oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a small bowl, combine the dry seasonings for the chicken. Sprinkle a generous amount of seasoning over both sides of each breast with about 1/4 tsp olive oil per side. Set aside.

Step 2

Heat a large skillet to medium high. Drizzle in 1 tbsp olive oil. Once the oil is hot, place the chicken breasts in. Cook until golden, about 3 minutes.

Step 3

Flip the chicken breasts and cook for another 3 minutes, until lightly golden. Cover the pan, turn the heat to medium low, and cook for another 8-10 minutes, until the chicken reaches an internal temperature of 165°F.

Step 4

Remove the chicken from the pan, set aside to rest.

Step 5

Fill a medium-sized pot with water, season well with salt and cook the Barilla Tagliatelle pasta according to package directions.

Step 6

Wipe down the skillet and place it on medium high heat. Add the butter. Once melted, add in the minced garlic and cook until fragrant, about 1 minute.

Step 7

Pour in the cream, bring to a light simmer on medium heat.

Step 8

Add in 1/2 cup grated Parmigiano Reggiano cheese, salt and pepper. Stir in and simmer on low heat for about 5 minutes, until slightly thickened.

Step 9

Strain the al dente Barilla Tagliatelle pasta, reserving about 1/4 cup pasta water.

Step 10

Add the Barilla Tagliatelle pasta into the sauce, mixing gently to coat. Simmer for about 2 minutes. If required, add in the reserved pasta water 1 tbsp at a time.

Step 11

Slice the chicken breast diagonally, into about 10 slices per breast.

Step 12

Plate the Barilla Tagliatelle pasta, and place 5 slices of chicken breast over each portion. Garnish with the remaining Parmigiano Reggiano cheese and parsley.

Tagliatelle

Tagliatelle, originating from Emilia-Romagna, boasts long, flat ribbons that are perfect for capturing creamy sauces and hearty ragùs. Its luxurious texture makes it a favourite for special occasions and romantic dinners, offering a taste of Italian elegance. Plus, it comes in easy to measure nests that work to elevate any meal.

Shape

Long

Cook time

6 minutes

Pack size

450 g (5 x servings)

Range

Classic Blue Box

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