Chicken Pasta with Tarragon

    25 minutes

    This is a light and healthy chicken pasta dish with an Alfredo sauce. You can use any kind of pasta, but I like it with wholemeal pasta.

    13 people made this

    Serves: 8 

    • 500g wholemeal pasta
    • 5 tablespoons butter
    • 3 eschallots, thinly sliced
    • 1 red capsicum, julienned
    • 1 yellow capsicum, julienned
    • 1 clove garlic, minced
    • 500g skinless, boneless chicken breast halves - cut into strips
    • 1 1/2 teaspoons dried tarragon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 cup full cream milk
    • 1 1/2 cups grated Cheddar cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
    2. Melt the butter in a large frypan over medium heat. Stir in the eschallots, red capsicum, yellow capsicum and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from frypan and set aside.
    3. Place the chicken in the frypan. Season with tarragon, salt and pepper. Cook 10 minutes or until juices run clear.
    4. Return the vegetables to the frypan with the chicken. Mix in the milk, Cheddar cheese and Parmesan cheese. Continue cooking 5 minutes until cheese is melted. Serve over the cooked noodles.

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    Reviews in English (8)


    Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks.  -  03 May 2005  (Review from Allrecipes USA and Canada)


    Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative.  -  28 Apr 2011  (Review from Allrecipes USA and Canada)


    Rich cheesy sauce...this is my kind of chicken pasta dish! Very satisfying and filling. I used 2% milk instead of the half and half and a combination of cheese that I had in my refrigerator: Monterey Jack, Cheddar and Mozzarella.  -  08 Sep 2008  (Review from Allrecipes USA and Canada)