(Comforting, Creamy & Homemade with a Fresh Herby Twist)
There’s something effortlessly elegant about a simple steamed chicken breast served over fresh homemade tagliatelle, bathed in a silky white wine cream sauce loaded with shallots, red pepper, garlic, lemon, and parsley. It’s the kind of comforting dinner that feels like it came out of a tiny countryside kitchen in Italy or France—but it’s all yours, made at home.
🌟 Top Tip:
Don’t let the sauce boil after adding the cream—simmer gently to keep it velvety and smooth.
🛒 Ingredients (Serves 2–3)
For the Chicken:
- 1 large chicken breast (approx. 8 oz / 225g), steamed and sliced
- Salt & pepper, to taste
For the White Wine Cream Sauce:
- 1 tbsp olive oil or butter
- 2 small shallots, finely chopped
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1/3 cup (80ml) dry white wine
- Juice of 1/2 lemon
- 1/2 cup (120ml) heavy cream
- Salt & pepper, to taste
- 1 tbsp chopped fresh parsley
For the Pasta:
- Homemade tagliatelle (enough for 2–3 portions)
(or substitute with fresh store-bought tagliatelle) - Salted water, for boiling
🔥 Instructions
- Steam the Chicken
Season chicken breast with salt and pepper. Steam gently for 12–15 minutes, until internal temperature reaches 165°F (74°C). Let rest, then slice thinly. - Boil the Pasta
Bring a large pot of salted water to a boil. Cook homemade tagliatelle for 2–3 minutes (or per your recipe’s timing). Drain, reserving 1/4 cup of pasta water. - Make the Sauce
In a skillet, heat olive oil over medium heat. Sauté shallots and red pepper for 4–5 minutes until softened. Add garlic and cook 1 more minute. - Deglaze with Wine
Pour in the white wine and let it simmer for 2–3 minutes until reduced by half. Add lemon juice. - Add Cream & Season
Stir in cream and reduce heat to low. Let it gently simmer until slightly thickened, about 3–4 minutes. Season with salt and pepper. - Finish the Dish
Add the sliced chicken to the sauce. Toss in chopped parsley and warm everything through. Add a splash of reserved pasta water if needed to loosen. - Serve
Plate the tagliatelle and top generously with chicken and sauce. Garnish with extra parsley and a lemon wedge if desired.
📊 Nutrition Info (Per Serving, approx.)
- Calories: 450
- Protein: 32g
- Carbs: 30g (based on fresh pasta)
- Fat: 22g
- Fiber: 2g
💡 Handy Tips
- No wine? Use chicken broth with a splash of white wine vinegar or lemon juice.
- Add mushrooms or spinach for extra veggie depth.
- Store leftovers in the fridge for up to 2 days—reheat gently over low heat.
❓ FAQs
Q: Can I use store-bought pasta?
A: Absolutely! Fresh tagliatelle works best, but dried will do in a pinch—just adjust cooking time.
Q: Can I make this dairy-free?
A: Try oat or cashew cream, and use olive oil instead of butter. The wine and herbs will still carry the flavor.
Q: What wine is best?
A: A dry white like Sauvignon Blanc or Pinot Grigio pairs beautifully without overpowering the dish.