🍋 Creamy Garlic Chicken with Herb Potatoes & Lemon Tagliatelle 🍗🍝
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories per serving: ~650 kcal
🛒 Ingredients
For the Chicken & Sauce:
🍗 4 boneless skinless chicken thighs
🧂 Salt & pepper, to taste
🌿 1 tsp dried oregano
🧄 3 cloves garlic, minced
🧈 2 tbsp unsalted butter
🫒 1/2 cup mixed olives (green & black)
🍄 1/2 cup sliced mushrooms
🥣 3/4 cup heavy cream
🧀 1/4 cup grated Parmesan
🌿 1 tbsp chopped parsley (plus extra for garnish)
For the Roasted Potatoes:
🥔 500g baby potatoes
🫒 2 tbsp olive oil
🌿 1 tsp dried thyme
🧄 2 cloves garlic, smashed
🧂 Salt & pepper, to taste
For the Lemon Tagliatelle:
🍝 200g tagliatelle pasta
🧈 1 tbsp butter
🍋 Zest of 1 lemon + 2 tbsp lemon juice
🥣 1/2 cup heavy cream
🌿 1 tbsp chopped parsley
🧂 Salt & pepper, to taste
👨🍳 Instructions
Prep the Potatoes: Preheat oven to 200°C (390°F). Toss baby potatoes with olive oil, garlic, thyme, salt, and pepper. Roast on a tray for 30 minutes, flipping halfway, until golden and crisp.
Cook the Chicken: Season chicken thighs with salt, pepper, and oregano. Heat a pan over medium-high heat, add 1 tbsp butter, and sear the chicken 4–5 minutes per side until golden and cooked through. Set aside.
Make the Creamy Sauce: In the same pan, add remaining butter, mushrooms, and garlic. Sauté 3–4 minutes. Add olives, heavy cream, and Parmesan. Simmer 3–4 minutes until thickened. Return chicken to pan and coat with sauce.
Boil the Pasta: Cook tagliatelle in salted water until al dente (about 8–9 minutes). Drain and return to pot.
Creamy Lemon Pasta: Stir in butter, lemon zest, juice, heavy cream, salt, pepper, and parsley. Toss until creamy and well combined.
Assemble: Plate the chicken with creamy sauce, roasted potatoes, and a nest of lemony tagliatelle. Garnish with fresh parsley and lemon slices.
💡 Tips & Variations
Swap chicken thighs for breasts, or use tofu for a vegetarian option.
Add spinach or sun-dried tomatoes to the pasta for more flavor.
Use half-and-half instead of cream to lighten the sauce.
Store leftovers separately; reheat chicken and sauce gently to avoid splitting.