Recipe: Creamy Chicken and Spinach Tagliatelle (video)

Publisher's Note: I see a lot of chicken and spinach pasta recipes but they rarely seem appetizing or easy to make. This one, however, is fast, simple and delicious. Using just a few, simple but fresh ingredients, this one provides rich flavor, beautiful color and nutrition. It's also a pleasure just to listen to Donal's lovely Irish accent! Enjoy!

I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his ‘Mama’, Kerstin. She really knows how to feed a crowd and this recipe is absolutely delicious.
  - Donal Skehan, from his web site

Recipe: Creamy Chicken and Spinach Tagliatelle (from the video)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4 for dinner, 6 for lunch, 8 as a starter

Recipe: Creamy Chicken and Spinach Tagliatelle (from the video)

This chicken and pasta recipe is quick, easy and loaded with flavor and nutrition! It's ideal for a fast week night dinner, late-night supper or weekend lunch. Add a fresh green salad, crusty bread and a crisp dry white wine to complete the meal. Done!


  • 300g tagliatelle
  • a knob of butter
  • 1 tablespoon olive oil
  • 400g skinless chicken breasts, sliced into thick strips (seasoned well with salt and pepper)
  • 2-3 garlic cloves, peeled and finely chopped or thinly sliced
  • 50g ready-to-use sun-dried tomatoes
  • 150g baby spinach leaves
  • 250ml single cream
  • a generous pinch of sea salt and freshly ground black pepper
  • Parmesan cheese (the good stuff - freshly grated!)


  1. Cook the pasta in plenty of salted water according to the instructions on the packet. If using a thin pasta or fresh pasta, make the sauce first!!
  2. While the pasta is cooking...Heat the butter and a bit of olive oil (to reduce the smoke point) in a large frying pan.
  3. Season the chicken with salt and pepper and toss well.
  4. When the butter is foaming, add the chicken and saute (fry) for about 4–6 minutes or until cooked through.
  5. Add the garlic and stir.
  6. Add in the cream and bring to steady simmer for 3–4 minutes.
  7. Add the spinach and toss to coat. The spinach will wilt into the sauce.
  8. Add the chopped tomato and stir. Adjust the seasoning if necessary.
  9. Once the pasta is cooked, drain and add to the sauce.
  10. Toss well and serve straightaway with a generous grating of real Parmesan cheese.


Any type of pasta will work in this dish. For best results, use real butter, a good quality olive oil and fresh cream. For an even richer variation, use marscapone cheese in place of the cream. Marscapone is similar to cream cheese and adds a wonderful smoothness to the sauce. If using marscapone, just heat it through, don't boil it.

Bonus Recipe: Oven-Dried Cherry Tomatoes (replaces sun dried)

Toss fresh, ripe cherry tomatoes with plenty of good quality olive oil, a splash of Balsamic vinegar (use a 3 to 1 ratio of oil to vinegar), sea salt and fresh ground pepper in a bowl. Spread evenly on a cooky sheet or shallow roasting pan and roast in a 200 degree celsius (400 degrees farenheit) oven for about 40 minutes. Allow to cool completely and then store in a glass jar in the fridge. Delicious in sandwiches, soups, salads, on crostini or in a pasta dish!

For additional pasta ideas, try these delicious variations...

See also: Pasta with Roasted Cherry Tomato Sauce
See also: Pasta with Roasted Tomatoes, Rosemary, Basil and Brie

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