Barilla Creamy Chicken Alfredo Tagliatelle Pasta
Barilla Creamy Chicken Alfredo Tagliatelle Pasta
Tender chicken in a luxurious Italian alfredo sauce with Parmigiano Reggiano cheese
40 minutes total
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
Serves 4
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 |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
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 mins
- Pack size 450 g
- Range Classic Blue Box
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