- High Protein
A creamy, dreamy classic, this mouthwatering Tagliatelle Chicken Alfredo is the embodiment of Italian comfort food. Featuring a protein punch with deliciously seasoned chicken, this recipe is made with thick and porous Barilla Tagliatelle pasta, perfect for absorbing sauces and enhancing flavours. It’s a simple, classic and easy-to-make meal that will be adored by everyone at the table.
Ingredients 4 Number of Servings
For the Pasta:
12 Barilla Tagliatelle pasta nests
½ cup reserved pasta water
2 tbsp salted butter
1 clove garlic, minced
2 cups 35% cream
¾ cup Parmigiano Reggiano, grated and divided
½ tsp salt, to taste
¼ tsp black pepper, to taste
Parsley, finely chopped to garnish
For the chicken:
1 boneless skinless chicken breast
½ tsp paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
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 of olive oil per side. Set aside.
Heat a large skillet to medium high. Drizzle in one tablespoon of olive oil. Once the oil is hot, place the chicken breasts in. Cook until golden, about three minutes.
Flip the chicken breasts and cook for another three minutes, until lightly golden. Cover the pan, turn the heat to medium low, and cook for another eight to ten minutes, until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan, set aside to rest without cutting into the chicken.
Fill a medium sized pot with water, season well with salt and cook the Barilla Tagliatelle pasta to al dente, as per package instructions.
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 one minute.
Pour in the cream, bring to a light simmer on medium heat.
Add in ½ cup of grated Parmigiano Reggiano, salt and pepper. Stir to combine. Simmer on low heat for about five minutes, until slightly thickened.
Strain the al dente Tagliatelle pasta, reserving about a quarter cup of pasta water.
Add the Tagliatelle pasta into the sauce, mixing gently to coat. Simmer for about two minutes, until the sauce adheres to the pasta. If required, add in the reserved pasta water one tablespoon at a time.
Slice the chicken breast on the diagonal, into about ten slices per breast.
Plate the Tagliatelle Alfredo, place five slices (half of a chicken breast) over each bowl of Tagliatelle. Garnish with the remaining Parmigiano Reggiano and the parsley.