Pasta with Chicken and Tarragon Cream Sauce


The classic combination of chicken, cream and fresh tarragon is always a success. For extra interest, use half egg pasta and half a coloured pasta, such as spinach or tomato.


  • 315 g (12 oz) noodles or pasta shapes
  • 1 tablespoon olive oil
  • 40 g ( oz) butter
  • 1 red onion, halved and sliced very thinly
  • 375 g (12 oz) skinless chicken breast fillets, sliced very thinly
  • 125 g (4 oz) button mushrooms, halved if large
  • 300 ml (½ pint) double cream
  • Small handful fresh tarragon leaves, chopped roughly
  • 2 teaspoons white wine vinegar
  • Salt and black pepper
  • grated Parmesan cheese to serve


Cook the pasta in plenty of boiling salted water until al dente. Meanwhile, heat the olive oil and butter in a large, deep frying pan over a medium heat. Add the sliced onion and stir until softened, then add the chicken slices and cook for another 3 minutes. Add the mushrooms and toss around for a further minute.

Add the cream and the chopped tarragon and bring just up to boiling point, then remove from the heat. Gradually stir in the vinegar and season to taste with salt and black pepper.

When the pasta is ready drain it and rinse under cold running water. Reheat in the rinsed-out pan, then put it into a warm serving bowl. Pour the chicken sauce over the pasta, mix in lightly and serve immediately with a bowl of grated Parmesan cheese.