Tarragon Chicken Linguine
Creamy, aromatic, and utterly satisfying, Tarragon Chicken Linguine is a restaurant-worthy dish you can easily make at home in under 45 minutes. Featuring tender slices of chicken breast, al dente linguine, and a luxurious cream sauce infused with fresh tarragon and a hint of lemon, this recipe strikes the perfect balance between comfort and sophistication. Parmesan cheese melts seamlessly into the sauce, creating a velvety texture that clings to every strand of pasta. Ideal for weeknight dinners or special occasions, this dish is finished with a touch of parsley for an extra pop of freshness. Impress your family or guests with this flavorful one-pan meal that combines simplicity with gourmet flair. Perfect keywords: tarragon chicken recipe, creamy pasta dish, chicken linguine, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic
- 2 tbsp fresh tarragon leaves
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 1 cup Parmesan cheese
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, slice the chicken breasts into thin strips or bite-sized pieces. Season with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, 6–8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Pour in the chicken broth and heavy cream. Stir well, scraping any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Add the fresh tarragon leaves and lemon juice to the cream sauce. Stir to combine, then let simmer for 3–4 minutes to allow the flavors to meld.
Stir in the Parmesan cheese until melted and incorporated into the sauce. Taste and adjust seasoning with additional salt and black pepper, if needed.
Return the cooked chicken and drained linguine to the skillet. Toss everything together to coat the pasta and chicken in the creamy tarragon sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
Serve the Tarragon Chicken Linguine hot, garnished with a sprinkle of fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
