Creamy chicken and Parma ham tagliatelle

recipes chicken tagliatelle pasta cream

Ingredients 16
Servings 0
Minutes 00:10
  • 4
    tagliatelle, cooked
  • 1
    medium onion- diced
  • 4
    cloves garlic- sliced thinly
  • 2
    olive oil
  • 400
    chicken fillets- cubed
  • 3
  • 3
  • 550
  • 1/4
    ground nutmeg
  • 5
    slices Parma ham- torn
  • 1
    salt- to taste
  • 1
    black pepper
  • some
    creme fraiche to serve
  • creme fraiche
    to serve
  • 4
    spring onions- snipped
  • Parmasan
    to taste


In a wide based saucepan, fry the onions in the olive oil on medium heat until well browned. Add garlic and fry for a minute, while stirring. Remove onions and garlic and set aside.

Add a little more oil to the pan and fry the chicken on medium to high heat until browned on all sides and cooked through. Add salt to taste. Set aside. In the same pan, make a roux by melting the butter and adding the flour.Cook, stirring with a wooden spoon until the flour just starts to colour- about 3 minutes.

Add the milk, a little at a time, using a wooden spoon or a whisk, and stir to prevent lumps. Add salt, pepper and nutmeg.
Add the onion, garlic and chicken back into the pan. Adjust seasoning.

Mix well with the taglietelle and add snipped spring onions.Serve pasta with bits of torn Parma ham, creme fraiche and a grating of Pamigiano or Parmesan.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.

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