Creamy Garlic Chicken with Herb Potatoes and Lemon Tagliatelle
This dish combines tender chicken simmered in a creamy garlic sauce, crispy herb-roasted potatoes, and silky lemon tagliatelle. The balance of rich creaminess, zesty freshness, and comforting carbs makes it perfect for both weeknight dinners and special occasions.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 4
Ingredients
For the Creamy Garlic Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
5 cloves garlic
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard
1 tsp Italian seasoning (or mix of oregano, thyme, basil)
Salt & black pepper, to taste
Fresh parsley, chopped
For the herb potatoes
600g baby potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
Salt & pepper, to taste
For the Lemon Tagliatelle
250g tagliatelle pasta
2 tbsp butter
Zest of 1 lemon
Juice of ½ lemon
2 tbsp grated Parmesan
Fresh basil or parsley, chopped
Instructions
1. Make the Herb Potatoes
Preheat oven to 200°C (400°F).
Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, until golden and crispy.
2. Cook the Creamy Garlic Chicken
Season chicken breasts with salt and pepper.
Heat olive oil and 1 tbsp butter in a skillet over medium heat. Sear chicken for 4–5 minutes per side, until golden and nearly cooked through. Remove and set aside.
In the same pan, melt remaining butter and saute garlic until fragrant (30 seconds).
Stir in chicken broth, scraping up any brown bits. Simmer for 2 minutes.
Lower heat, add cream, Parmesan, Dijon, and Italian seasoning. Simmer until slightly thickened.
Return chicken to pan, cover, and cook for 6–8 minutes, until cooked through and coated in creamy sauce. Garnish with fresh parsley.
3. Make the Lemon Tagliatelle
Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water.
Drain and toss with butter, lemon zest, lemon juice, Parmesan, and a splash of pasta water for silkiness. Add herbs to finish.
4. Serve
Plate the creamy garlic chicken with sauce, add a portion of crispy herb potatoes, and a twirl of lemon tagliatelle on the side.
Garnish with extra Parmesan and fresh parsley.
Notes & Tips
You can swap chicken with salmon or shrimp for variation.
For lighter sauce: use half cream, half milk.
Add spinach or sun-dried tomatoes to the chicken sauce for more depth.
If you want extra crispiness on potatoes, pre-boil them 5 minutes before roasting.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! You can prep the potatoes and pasta ahead. Reheat chicken gently in its sauce to keep it moist.
Q: What wine pairs well?
A: A crisp Sauvignon Blanc or Chardonnay complements the creamy and lemony notes.
Nutritional Information
Calories: 720 kcal
Protein: 42g
Carbs: 54g
Fat: 38g
Fiber: 5g