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Creamy Chicken Bacon and Shrimp Tagliatelle

an image of a white oblong platter filled with Creamy Chicken Bacon and Shrimp Tagliatelle

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Creamy Chicken Bacon and Shrimp Tagliatelle is a truly delicious dish. It combines the rich flavor of bacon with the sweetness of shrimp and the creaminess of the sauce. The tagliatelle pasta adds a delightful texture to the dish. This dish is sure to please any palate and make a wonderful meal for any occasion.

Ingredients

Units Scale
  • 300gr chicken strips (salt, pepper, sweet paprika, tarragon)
  • 300 gr shrimp (shelled, deveined) (kosher salt, ground black pepper, chili oil, lemon juice)
  • 4 rashers bacon
  • 1 Box Tagliatelli – cooked in boiling salted water with 1 tbsp olive oil. Do this just before you prepare your sauce.

Sauce

  • 500 ml cream
  • 3 tbsp butter
  • 1 whole garlic clove
  • 1/4 cup ricotta cheese
  • 3/4 cup parmesan cheese
  • 1/2 mozzarella cheese
  • Crushed black pepper
  • Salt if needed

Instructions

  1. Season chicken and shrimp and set aside. Heat olive oil in a pan and fry bacon and remove.
  2. Fry chicken in a single layer and try and flip with tongs. Then stir through.
  3. Add to Bacon.
  4. While doing this grill the shrimp in a preheated oven at 180C for about 8 to 10 minutes or until done.
  5. Bring pasta to a boil while you prepare your sauce ensuring it’s cooked al dente – do not drain.
  6. Heat cream and add butter and add garlic clove infusing flavor.
  7. Stir and once the butter starts to melt remove the garlic clove.
  8. As the cream starts to heat to just below boiling point add the ricotta, parmesan, and mozzarella cheese.
  9. Without stirring using tongs, add only the pasta straight from the hot water into the cream and cheese allowing the hot pasta to melt the cheese, and now start stirring.
  10. If too thick ladle in some of the pasta water – when all the cheese has melted add the chicken and bacon.
  11. Spoon out onto a platter and place the shrimp on top.
  12. Garnish with fresh parsley, extra parmesan cheese, and black pepper.

Notes

Nutrition

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