A delicious and creamy Spicy Garlic Cream Cheese Chicken Tagliatelle recipe that combines tender chicken with a rich Alfredo sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
500 g boneless, skinless chicken breast, cut into bite-size pieces
1 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
½ tsp chilli flakes, or to taste
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
30 g unsalted butter
4 cloves garlic, minced
200 g cream cheese, softened and cubed
300 ml heavy cream
120 ml chicken broth
80 g freshly grated Parmesan cheese
½ tsp Italian seasoning
½ tsp chilli flakes
¼ tsp black pepper
Salt, to taste
350 g tagliatelle
1 tsp salt, for the pasta water
60–120 ml reserved pasta water, as needed
Fresh parsley, chopped
Extra Parmesan
Chilli flakes
Optional: a squeeze of fresh lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package directions until al dente. Reserve about 120 ml of pasta water, then drain.
Toss the chicken with paprika, chilli flakes, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
Reduce the heat to medium. Add the butter and minced garlic to the same skillet. Cook for about 30–60 seconds, until fragrant. Don’t let the garlic burn.
Add the cream cheese and chicken broth. Stir until the cream cheese begins to melt. Pour in the heavy cream and add the Italian seasoning, chilli flakes, and black pepper.
Simmer gently for 2–4 minutes, stirring frequently. Add the Parmesan and stir until melted and the sauce is smooth and creamy.
Return the chicken to the skillet. Add the cooked tagliatelle and toss until coated in the sauce.
If the sauce is too thick, gradually add reserved pasta water, a tablespoon at a time, until silky and creamy.
Garnish with fresh parsley, extra Parmesan, and chilli flakes. Add a tiny squeeze of lemon if you’d like to balance the richness.
Notes
Adjust the level of chilli flakes according to your spice preference.
For a lighter version, you can substitute half of the cream cheese with Greek yogurt.
This dish pairs well with a side salad or garlic bread.