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Creamy Chicken Shrimp Tagliatelle with Garlic Parmesan Sauce
Creamy Chicken Shrimp Tagliatelle is a rich pasta dish with garlic cream sauce, tender chicken and juicy shrimp. Perfect for easy dinners or when you want something a little indulgent.
Why you will love and enjoy this Creamy Chicken Shrimp Tagliatelle
- It’s rich, creamy and layered with real flavour from bacon and cheese
- The shrimp adds a fresh, slightly zesty contrast to the creamy sauce
- It looks impressive, but comes together without stress
Garlic cream pasta loaded with chicken and shrimp
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Creamy Chicken Shrimp Tagliatelle
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 portions depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This is one of those rich, comforting pasta dishes that feels a bit fancy but is actually pretty simple once you get going. The creamy sauce clings to every strand, and honestly, the bacon just makes it.
Ingredients
Chicken
- 0.6 lb = 300 g chicken strips
- Salt, to taste
- Black pepper, to taste
- 1 tsp sweet paprika
- 1/2 tsp dried tarragon
Shrimp
- 0.6 lb = 300 g shrimp, shelled and deveined
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tsp chili oil
- 1 tbsp lemon juice
Other
- 4 rashers of bacon, chopped
- 0.6 – 0.8 lb = 300 to 400 g Tagliatelle
Sauce
- 2 cups = 500 ml cream
- 3 tbsp butter
- 1 whole garlic clove, lightly crushed
- 1/4 cup ricotta cheese
- 3/4 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- Crushed black pepper, to taste
- Salt, if needed
Instructions
- Toss the 300 g chicken strips with salt, black pepper, 1 tsp sweet paprika and 1/2 tsp dried tarragon.
- In another bowl, mix the 300 g shrimp with kosher salt, black pepper, 1 tsp chili oil and 1 tbsp lemon juice. Set both aside.
- Heat a drizzle of olive oil in a large pan over medium heat.
- Fry the 4 chopped bacon rashers until crisp.
- Remove and set aside, but leave a bit of that bacon fat in the pan.
- In the same pan, cook the seasoned chicken in a single layer.
- Let it sit for a minute before turning so it gets some colour.
- Cook through, about 5 to 7 minutes. Add it to the bacon.
- Preheat your oven to 400⁰F (200⁰C).
- Spread the shrimp on a tray and roast for 8 to 10 minutes until pink and just cooked. Don’t overdo it. Set aside.
- Bring a large pot of salted water to a boil.
- Cook the 300 to 400 g Tagliatelle until al dente.
- Don’t drain it fully. You’ll need that pasta water, so just lift the pasta out with tongs later.
- In a large pan, heat the 500 ml cream over medium heat.
- Add the 3 tbsp butter and the lightly crushed garlic clove. Let it gently heat, not boil.
- Once the butter melts and the garlic has infused flavour, remove the garlic clove.
- Lower the heat slightly and add the 1/4 cup ricotta, 3/4 cup parmesan and 1/2 cup mozzarella.
- Let it melt slowly.
- Using tongs, transfer the hot Tagliatelle straight into the sauce.
- Toss gently so the heat from the pasta helps melt everything into a smooth sauce.
- If it feels too thick, add a splash of the pasta water until it loosens up nicely.
- Add the cooked chicken and bacon back into the sauce. Toss to coat.
- Taste and adjust with crushed black pepper and a bit of salt if needed.
- Plate the pasta, then place the shrimp on top.
- Finish with chopped fresh parsley, extra parmesan and a little more black pepper.
Notes
Created, prepared, tried, and tested by Melanie
Creamy Chicken Shrimp Tagliatelle brings comfort and flavour together in one pan. It’s easy to adjust based on what you have on hand.
Creamy Chicken Shrimp Tagliatelle delivers a rich, satisfying meal that feels a bit elevated without adding stress in the kitchen. The combination of creamy sauce, savoury bacon and tender shrimp creates a balanced dish that’s easy to crave and even easier to make again.
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