Bring a large pot of water to boil. Add pasta and cook according to package directions, subtracting 2 minutes. When draining, remove one cup of pasta cooking water and set aside.
Liberally season the chicken breasts on both sides. In a pan, heat the extra virgin olive oil over medium-high heat. Add the seasoned chicken and cook on both sides for 5-7 minutes (until it reaches an internal cooking temperature of 165 degrees F.
Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is lightly golden and soft.
Add cream, about 3/4 cup pasta water, and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don’t need to be exact here. Season with salt and pepper.
Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
Garnish with additional parmesan cheese and parsley.
Notes
When serving, I top the pasta and chicken with more parmesan cheese and sprinkle some parsley on top. Pair it with a side salad and dinner is served.
Cooking Tips and Tricks
If you are looking for a lighter sauce, substitute ½ cup of the half and half for ½ cup chicken broth.
If you are looking for a richer sauce, substitute heavy cream for the half and half.
Variations
Add mushrooms. Try adding 1 cup of button, cremini, or oyster mushrooms to the pasta.
Add vegetables. 1 cup of broccoli, spinach, or asparagus would be awesome additions.
Substitute shrimp. Remove the chicken and use shrimp or prawns instead.
Add bacon. Everyone loves bacon, right?
Traditionally, tagliatelle is served with meat sauce or Bolognese. You can serve it with a variety of sauces, however, like in this creamy chicken tagliatelle recipe.
