Chicken tagliatelle pasta with sun-dried tomatoes is a classic of the Italian pasta scene. It’s quick and easy to make, and uses just a select few ingredients that combine to make a dish that really shines with flavor and richness.
Tangy sun-dried tomatoes marinated in oil, onion and lightly fried slices of garlic go together and drizzled over some tagliatelle pasta cooked al dente, it’s a delight for the tastebuds. Add some pan-fried chicken that’s been lightly seasoned and cooked to perfection and you’ve got a filling meal.
This versatile classic Italian recipe can be made vegetarian or served with chicken depending on dietary requirements. If omitting the chicken, we suggest adding some artichoke halves that can be added to the pan with the sun-dried tomatoes.
This recipe makes 4 servings.
Table of contents:
How to Cook Chicken Tagliatelle Pasta With Sun-Dried Tomatoes
Ingredients (serves 4-6)
- 2 skinless, boneless chicken breasts (approx 1 lb/500g), sliced into thin ½-inch (1.25cm) strips.
- 2 tbsp extra virgin olive oil (use the oil from the sun-dried tomatoes if there’s enough)
- 1 lb / 500g tagliatelle pasta (fresh)
- 1 medium-sized onion, diced fine
- 4 cloves garlic, sliced
- 4 tbsp sun-dried tomatoes, chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon of white pepper
- Salt (to taste)
- ½ cup grated parmesan cheese (for serving)
Equipment Needed
- Large pot
- Medium-sized bowl
- Large pan
- Cutting board
Instructions
- Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions (usually 8-10 minutes for dry pasta and around 2-3 minutes for fresh pasta).
- Meanwhile, cut the chicken breast meat into ½ inch (1.25 cm) thick strips to allow it to cook faster.
- Add the chicken to a medium-sized bowl, then add 1 tbsp of olive oil, the garlic powder, oregano, white pepper, and salt to taste. Mix well.
- Pan-fry the chicken pieces brown on all sides and are cooked through, around 5-7 minutes. Once done, remove the chicken from the pan and slice into strips.
- In a large pan, heat 1 tbsp of olive oil and lightly brown the onion. Reduce heat to medium and add the garlic. Cook for a minute or until fragrant.
- Add the sun-dried tomatoes and continue cooking on medium heat for 1-2 minutes, then turn off the heat.
- Drain the cooked tagliatelle. Add the tagliatelle pasta to the pan with sun-dried tomatoes, garlic, and onion, then toss until pasta is coated with the sauce.
- Taste and season with salt and a pinch of dried oregano. Serve with plenty of freshly grated Parmesan cheese.
What is Tagliatelle Pasta?
Tagliatelle is the 5th most popular Italian pasta shape. It is characterized by its long, flat ribbons or strips of pasta. Tagliatelle is similar in shape to fettuccine but is typically narrower, about 0.25 inches / 6mm in width. Traditional tagliatelle is made from a simple dough of eggs and flour, which is rolled out thinly and then cut into wide strips.
Is Tagliatelle pasta suitable for plant-based diets?
Traditional fresh tagliatelle pasta is typically made with two main ingredients: eggs and flour. This means it’s not usually suitable for vegans, but there are vegan-friendly alternatives available that don’t contain eggs — many dried tagliatelle pasta versions don’t contain eggs, so just check the packet first.
How Long Does Tagliatelle Pasta Take To Cook?
Dried Tagliatelle pasta typically takes about 8 to 10 minutes to cook, but the exact cooking time can vary depending on the thickness of the pasta and your desired level of doneness. Fresh Tagliatelle pasta only takes around 2-3 minutes once placed in boiling water.
- When cooking any pasta, ensure the water is boiling before submerging the pasta.
- Ensure there’s enough water to completely submerge the pasta throughout the entire cooking process, so allow a little extra (about an inch/2.5cm above the pasta level) to allow for evaporation.
- Once cooked, drain water immediately and add pasta to the pan so it is covered in sauce without sticking together.
What does ‘al dente’ mean?
“Al dente” is an Italian phrase that means “to the tooth” or “to the bite.” It’s commonly used to describe the ideal texture of cooked pasta, rice, or other grains. When pasta or rice is cooked al dente, it means it is cooked just enough to be tender but still firm when bitten into.
Dried vs Fresh Tagliatelle Pasta: What’s the Difference?
Fresh and dried tagliatelle pasta differ primarily in their ingredients, texture, and flavor. Here are the key differences between the two:
Ingredients:
Fresh tagliatelle: Fresh tagliatelle pasta is typically made with eggs and flour. This pasta has a shorter shelf (or rather fridge) life and is often considered more delicate in flavor thanks to the eggs.
Dried tagliatelle: Dried tagliatelle pasta is made with durum wheat semolina flour and water. It does not contain eggs. Durum wheat is a hard wheat variety that gives dried pasta a firm texture and allows it to hold its shape during cooking. Dried tagliatelle has a longer shelf life and so is popular for its convenience and versatility.
Texture:
Fresh tagliatelle: Fresh pasta has a softer and more tender texture compared to dried pasta. It cooks relatively quickly, usually in just a few minutes, and has a silky, smooth surface.
Dried tagliatelle: Dried pasta has a firmer, chewier texture. It takes longer to cook, typically around 8 to 10 minutes, and retains a firmer bite even when cooked al dente. But, the surface of dried pasta is rougher, which helps it hold onto sauces.
Cooking time:
Fresh tagliatelle: Fresh pasta cooks much faster than dried pasta and requires only a few minutes in boiling water. Overcooking can lead to a mushy texture.
Dried tagliatelle: Dried pasta has a longer cooking time, usually around 8 to 10 minutes, depending on the thickness. It has a greater tolerance for cooking time variations and is less likely to become overcooked.
Flavor:
Fresh tagliatelle: Fresh pasta has a subtle, delicate flavor due to the eggs used in its preparation. It can complement lighter, cream-based, or seafood sauces well.
Dried tagliatelle: Dried pasta has a neutral flavor, allowing it to pair with a wide range of sauces, both light and hearty. Its texture makes it an excellent choice for thicker, meat-based, or tomato-based sauces.
The verdict:
It’s up to you which one you use. It all boils down to personal choice, allergies, diet, and preference. If you can eat both, we suggest you try both so you can experience the difference for yourself.
Best Cuts of Chicken to Use
Use skinless chicken breast meat for this recipe. Chicken breast meat is the leanest cut of chicken meaning it’s a nutritious and healthy choice. Whenever possible, choose sustainably sourced free-range chickens as they usually taste better and are healthier to eat.
Preparation
Cut the breast meat into ½ inch (1.25 cm) thick strips to allow it to cook faster. We use a simple seasoning base of salt, white pepper, oregano, and garlic powder (or fresh minced garlic if you prefer).
Add the chicken strips to a bowl and add the season. Drizzle with 1-2 tablespoons of good-quality olive oil, then use some kitchen tongs to mix and evenly coat the pieces with seasoning and oil.
Which Sun-dried Tomatoes to Use?
We used our own homemade sun-dried tomatoes that we prepared previously for this recipe. They’re sweet, tangy, and loaded with flavor so you only need around half a cup. The oil from the sun-dried tomatoes can also be used, as it infuses with lots of flavor!
If you’re short on time, it’s totally fine to use store-bought sun-dried tomatoes. Just make sure you buy ones that are in olive oil, or even better, extra virgin olive oil.
Want to make your own sun-dried tomatoes? Check out this complete guide: How to Make Homemade Sun-Dried Tomatoes (3 Cooking Methods Explored).
Nutrition Facts
| Serving size: 250g | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 863 |
| % Daily Value* | |
| Total Fat 19.2g | 25% |
| Saturated Fat 4.8g | 24% |
| Cholesterol 258mg | 86% |
| Sodium 265mg | 12% |
| Total Carbohydrate 104.5g | 38% |
| Dietary Fiber 1g | 3% |
| Total Sugars 6.1g | |
| Protein 66.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 146mg | 11% |
| Iron 6mg | 33% |
| Potassium 448mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Chicken Tagliatelle Pasta With Sun-Dried Tomatoes
Equipment
- Large pot
- Medium-sized bowl
- Large pan
- Cutting board
- Sharp knife
Ingredients
- 2 skinless boneless chicken breasts (approx 1 lb/500g), sliced into thin ½-inch (1.25cm) strips.
- 2 tbsp extra virgin olive oil use the oil from the sun-dried tomatoes if there’s enough
- 1 lb / 500g tagliatelle pasta fresh
- 1 medium-sized onion diced fine
- 4 cloves garlic sliced
- 4 tbsp sun-dried tomatoes chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon of white pepper
- Salt to taste
- ½ cup grated parmesan cheese for serving
Instructions
- Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions (usually 8-10 minutes for dry pasta and around 2-3 minutes for fresh pasta).
- Meanwhile, cut the chicken breast meat into ½ inch (1.25 cm) thick strips to allow it to cook faster.
- Add the chicken to a medium-sized bowl, then add 1 tbsp of olive oil, the garlic powder, oregano, white pepper, and salt to taste. Mix well.
- Pan-fry the chicken pieces brown on all sides and are cooked through, around 5-7 minutes. Once done, remove the chicken from the pan and slice into strips.
- In a large pan, heat 1 tbsp of olive oil and lightly brown the onion. Reduce heat to medium and add the garlic. Cook for a minute or until fragrant.
- Add the sun-dried tomatoes and continue cooking on medium heat for 1-2 minutes, then turn off the heat.
- Drain the cooked tagliatelle. Add the tagliatelle pasta to the pan with sun-dried tomatoes, garlic, and onion, then toss until pasta is coated with the sauce.
- Taste and season with salt and a pinch of dried oregano. Serve with plenty of freshly grated Parmesan cheese. Top with chicken slices.
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