Creamy Chicken and Bacon Tagliatelle

Are you looking for a recipe which is easy to make, satisfying, and full of flavour. Then look no further than this Italian-inspired creamy pasta dish – which I prefer to make with tagliatelle.

This recipe is one which I learned from my mother a few years ago and it has become one of my favourite meals since then. This gives you a creamy and flavourful tagliatelle dish which is both comforting and easy on the stomach. Whilst the recipe does call for wine, feel free to omit this if you prefer. The dish will still taste complete without it. If not using the wine (or even if you are) you may enjoy the taste of a small amount of brine from a jar of olives, to give the acidity which would be absent otherwise. In this case, the amount of salt added for seasoning can be reduced accordingly.

Another way in which this recipe could be adapted, is to use anchovies instead of chicken. This will result in a variation of something which is akin to a cross between carbonara and puttanesca.

Creamy Chicken and Bacon Tagliatelle

Recipe by Aaron ElmoreCourse: MainCuisine: Italian


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Cooking time


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This recipe can be adapted to suit a wide range of tastes, but can serve as a good foundation for a quick and easy meal.


  • 400g Tagliatelle

  • 2 Chicken breasts – diced or in small strips

  • 4 Rashers of bacon – diced – feel free to use lardons if preferred

  • 2 Cups of diced mushrooms

  • 1 Small white onion (diced)

  • 2 Garlic cloves (minced) – you can use garlic purée or granules if that is all you have to hand

  • Small pot of crème fraiche

  • Up to 100mls Dry white wine (depending upon taste)

  • Salt and pepper to taste

  • Small amount of oil (optional)

  • To Serve (optional)
  • Crusty (garlic) bread

  • Parmesan/dried cheese

  • Chilli flakes

  • Black olives in brine

  • Rocket lettuce leaves


  • Place a pan of water on the heat for the pasta.
  • In a frying pan, fry the onion and garlic together using a little oil of your choice. You may prefer, however, to use a little water instead. Either option will work fine. Add a little salt to stop the onion browning and fry until beginning to turn translucent.
  • Add the chicken and bacon and continue to fry until cooked through.
  • At this point, the water should be hot enough to add the pasta. Add a sprinkle of salt, and a very small amount of oil (if using). This will add flavour, and the oil will also prevent the pasta from sticking together.
  • Whilst the pasta cooks, add the mushrooms to the frying pan and cook until slightly darkened.
  • Add the wine to the frying pan and reduce the heat to a simmer.
  • Drain the pasta once cooked and add back into the pan it was cooked in and remove from the heat.
  • Add the contents of the frying pan, into the pasta. Add enough crème fraiche to lightly coat everything and stir together. Season to taste.
  • Serve in a bowl, with choice of accompaniments, and enjoy your meal.


  • The taste of this dish can vary from creamy, to sharp and fiery, depending upon the additional ingredients used in cooking. This makes for a versatile dish which can be adapted to suit the tastes of those enjoying the meal.
  • This meal could be made vegan by substituting meat substitutes – such as Quorn – for the meat, passata for the creme fraiche, and ensuring vegan wine and cheese is used. If you do not like using meat substitutes, then peppers and lentils can provide texture and protein, which will still ensure a satisfying meal. This could be supplemented with additional mushrooms of varying types as well to make an even more substantial vegan meal (or even if looking to reduce intake of animal products).

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