Creamy Tomato Chicken Tagliatelle Recipe – Easy Balsamic Glaze

Last Updated on 4 months by Neha Deshmukh

Creamy Tomato Chicken Tagliatelle Recipe – Easy Balsamic Glaze

Hey everyone! If you’re anything like me, you’re always on the lookout for a pasta dish that’s both comforting and relatively quick to throw together. This Creamy Tomato Chicken Tagliatelle is exactly that! I first made this when I was craving something a little fancy but didn’t want to spend hours in the kitchen. It’s become a regular in my rotation, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another creamy pasta dish. The magic really happens with the balsamic-glazed cherry tomatoes – they add a burst of sweetness and tang that perfectly complements the richness of the cream sauce and tender chicken. Plus, using fresh tagliatelle makes all the difference in the world! It’s a truly satisfying meal that feels a little bit special, even on a weeknight.

Ingredients

Here’s what you’ll need to make this delicious pasta:

• 250 grams Tagliatelle
• 300 grams Chicken breast
• 200 grams Fresh spinach
• 5-6 Garlic cloves
• 4 tbsp Butter
• 200 ml Fresh cream
• ½ cup Grated Parmesan cheese (or to taste!)
• To taste Salt and black pepper
• 200 grams Cherry tomatoes
• 2 tbsp Balsamic vinegar
• ½ tsp Sugar

Ingredient Notes

Let’s talk ingredients for a sec!

• Balsamic Glaze with Cherry Tomatoes: Don’t skip this step! Roasting the cherry tomatoes with balsamic vinegar and a touch of sugar concentrates their flavour and creates this incredible sweet-tartness. It’s so good.
• Fresh Tagliatelle Pasta: Seriously, if you can get your hands on fresh tagliatelle, do it. The texture is just superior to dried pasta. It really elevates the whole dish.
• Fresh Cream: We’re going for richness here, and fresh cream delivers. You can use cooking cream, but full-fat cream will give you the best results.
• Garlic: I love garlic, so I tend to use 6 cloves, but feel free to adjust to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Tomatoes: Preheat your oven to 180°C (350°F). Halve the cherry tomatoes and place them cut-side up on a baking tray. Drizzle with balsamic vinegar and sugar. Bake for 15-20 minutes, then flip them over and bake for another 15-20 minutes, until they’re beautifully charred and softened.
2. Cook the Pasta: While the tomatoes are roasting, cook the tagliatelle according to the package instructions until al dente. Remember to salt your pasta water! Once cooked, drain the pasta and set it aside.
3. Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Then, add the chicken strips. Season with salt and pepper and cook until golden and cooked through – about 6-8 minutes.
4. Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet. Pour in the fresh cream and simmer until it slightly thickens – this should take about 3-5 minutes.
5. Wilt the Spinach & Add Tomatoes: Stir in the fresh spinach and cook until it’s wilted. Then, add the roasted balsamic tomatoes and mix everything together.
6. Combine & Serve: Add the cooked tagliatelle to the skillet with the sauce. Toss gently to coat the pasta evenly. Serve immediately, with a generous sprinkle of grated Parmesan cheese.

Expert Tips

• Don’t Overcook the Pasta: Al dente is key! You want the pasta to have a slight bite to it.
• Taste as You Go: Adjust the seasoning (salt, pepper) to your liking.
• Warm Plates: Serving on warm plates keeps the pasta hotter for longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend, Priya, who’s vegan, loves this dish with plant-based cream and butter alternatives. It works beautifully!
• Gluten-Free Adaptation: If you’re gluten-free, simply use gluten-free tagliatelle.
• Spice Level: For a little kick, add a pinch of red pepper flakes to the sauce. My family loves a bit of heat!
• Quick Weeknight Version: If you’re short on time, you can use pre-roasted cherry tomatoes from the store. It won’t be quite the same, but it’s a great shortcut.

Serving Suggestions

This Creamy Tomato Chicken Tagliatelle is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (of course!)
• A glass of crisp white wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of cream or water to loosen the sauce.

FAQs

Let’s answer some common questions:

• What type of tagliatelle works best in this recipe? Fresh tagliatelle is ideal, but dried tagliatelle will also work.
• Can I use a different type of pasta? Absolutely! Penne, fettuccine, or spaghetti would all be delicious.
• How can I make the balsamic tomatoes ahead of time? Yes! You can roast the tomatoes up to a day in advance and store them in the refrigerator.
• What is the best way to prevent the cream sauce from splitting? Keep the heat on medium-low and don’t boil the sauce. Adding the Parmesan cheese off the heat can also help.
• Can this dish be made spicier? Definitely! Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and don’t forget to tag me in your photos on social media!