This creamy tarragon chicken pasta recipe is quick and easy. An absolute moment on a Friday evening after a long week. Yaasss!
Step 1
Dry chicken with paper towels and season generously with salt. Let it rest for at least 45 minutes. Skip this step if you have limited time and season generously with salt just before cooking the meat (See step 3).
Step 2
Heat butter and 15 ml oil over medium-high heat in a heated heavy-bottom saucepan or pot (28 cm). Add onion and cook until almost brown, about 4 minutes. Then add the garlic and tarragon, and cook for about 30 seconds. Add wine, bring to boil and simmer over low heat for about 15 minutes until reduced to half.
Step 3
Meanwhile, heat 15 ml oil in a heated frying pan over high heat. Add chicken breasts and cook until brown, about 3 minutes on each side. Transfer to a plate to rest for 10 minutes after cooking. Slice thinly and set aside.
Step 4
When the wine has reduced to about half, add the cream. Stir in the mustard, lemon juice, and parmesan cheese, and give it a good stir. Add the chicken. Simmer over medium-low heat until sauce has slightly reduced and thickened, about 10 minutes.
Step 5
Meanwhile, start cooking the pasta according to the instructions on the packaging.
Step 6
Add the cooked pasta to the creamy sauce. Season with salt and black pepper to taste and add the nuts. Mix everything together and make sure all the pasta is coated with sauce. Serve immediately with more freshly grated parmesan cheese.
