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250g chicken breast diced 

100g bacon lardons

1 large onion finely diced

3 garlic cloves minced

2 tbsps olive oil

250mls chicken stock

200g ricotta cheese (or 200mls single cream)

200mls white wine

1 tsp dijon mustard

1 tsp salt

pinch of course ground pepper

1 tsp of dried Italian herbs or chopped fresh herbs (Basil, Thyme, Oregano, Marjoram etc.)

500g tagliatelle pasta (dried or fresh)


In a large pan fry the lardons in the olive oil until browned, then add the chicken and continue frying until lightly browned. Add the onion and herbs cooking until the onions are softned.

Put the garlic in the pan and cook for 2 minutes, turn the heat up and add the wine, reduce by half and add the stock. Cook the sauce on a medium heat until it is reduced by half. Add the mustard and the ricotta cheese along with salt and pepper to taste. Turn the heat down to low and simmer. 

While the sauce is simmering cook the tagliatelle pasta as directed in a large pan of salted boiling water until cooked. 

Drain the pasta and immediately add to the sauce taking it off the heat. Serve with garlic bread or focaccia!

Creamy Chicken and Bacon Tagliatelle: Files
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