Chicken and broccolini tagliatelle

This creamy chicken and broccolini tagliatelle recipe is perfect for a quick and delicious mid-week dinner.

  • 30 mins cooking
  • Serves 4
  • Print


Chicken and broccolini tagliatelle
  • 500 gram chicken tenderloins
  • 1 clove garlic
  • 375 millilitre pouring cream
  • 1 chicken stock cube, crumbled
  • 1 bunch broccolini, cut into 4cm lengths
  • 375 gram tagliatelle


Chicken and broccolini tagliatelle
  • 1
    Pan-fry chicken tenderloins in a heated, greased large frypan until golden and just cooked through. Remove chicken from pan, set aside. Cool slightly and slice.
  • 2
    Add garlic to frypan, stir until fragrant. Add cream and stock cube, stirring until mixture comes to the boil. Reduce heat, add broccolini and simmer for 3 minutes or until broccolini is tender. Stir in sliced chicken tenderloins.
  • 3
    Meanwhile, cook tagliatelle in a large pan of boiling water until al dente (just tender), drain and return to pan.
  • 4
    Stir chicken and broccolini sauce through hot pasta. Season with freshly ground black pepper.

More From Women's Weekly Food