Creamy Lemon Chicken and Pea Tagliatelle

• 8 oz tagliatelle
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups frozen peas
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook tagliatelle according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add chicken pieces and cook until golden brown and cooked through, about 6-7 minutes.
4. 4 Add garlic to the skillet and sauté for 1 minute.
5. 5 Stir in frozen peas, lemon zest, and lemon juice; cook for 2 minutes.
6. 6 Reduce heat to low, then whisk in heavy cream and butter until sauce is smooth.
7. 7 Stir in Parmesan cheese until melted.
8. 8 Combine cooked tagliatelle with the chicken mixture in the skillet, tossing to coat.
9. 9 Season with salt and pepper to taste.
10. 10 Serve garnished with fresh parsley.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sun-dried tomatoes for a tangy twist.
• Substitute chicken with shrimp for a seafood version.

Substitutions

• Use fettuccine if tagliatelle is unavailable.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Serve with a glass of Sauvignon Blanc.
• A crusty baguette on the side is always a good idea.

Nutrition

Tips

• For extra richness, add a splash of pasta water to loosen the sauce.
• Use fresh lemon juice for the best flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or water to revive the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of milk to restore creaminess.

Serving Suggestions

• Pairs wonderfully with a crisp green salad.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ