Chicken, crème fraîche and tarragon pasta

Chicken, crème fraîche and tarragon pasta

This easy chicken pasta recipe can be prepared in just 15 minutes. If you don't have crème fraîche, use a little cream or plain yogurt. If using yogurt, just add it at the very end of the cooking process to avoid curdling.

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4 people


  • 2 tbsp olive oil
  • 300g chicken breast, cut into bite-sized pieces
  • 3 garlic cloves, crushed
  • 300ml (1/2 pint) half fat crème fraîche
  • 1 tsp dried tarragon
  • 500g penne pasta
  • 1 lemon, juiced


In a large frying pan, heat the oil and add in the chicken pieces. Cook over a medium heat for about 3 minutes, stirring a few times.

Add the garlic, crème fraîche and tarragon and lower the heat. Season well with salt and pepper and let the sauce bubble for as long as it takes to cook the pasta (about 8 minutes).

Meanwhile, cook the pasta in salted water according to instructions on the packet.

Once ready to serve, add a squeeze of lemon juice (to taste) into the pasta sauce.

Drain the pasta and add it to the sauce with a tiny bit of its cooking water to loosen the sauce.

Serve with some garlic bread and a sprinkle of Parmesan.