Tarragon Chicken and Pasta with Cream Sauce

Joseph Daddario, Staff Writer


Tarragon Chicken and Pasta with Cream Sauce.
Photo by Joseph Daddario


  • Salt
  • Black pepper
  • 2 Cups Italian-seasoned breadcrumbs
  • One lemon for fresh lemon juice
  • Two chicken breasts


Tarragon cream sauce (for the pasta)


  • 3 Cups white wine
  • 1 large yellow onion, thinly sliced
  • ½   teaspoon black pepper
  • 4 sprigs fresh tarragon, plus 1 Tablespoon chopped leaves
  • 2 Cups heavy cream
  • ½   teaspoon kosher salt


  • ½ pound of linguine
  • Pot of water


In a large saucepan, over medium-high heat, bring the wine, onion, pepper and whole tarragon sprigs to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by two-thirds, or 20 to 25 minutes, depending on size of pan. While the sauce is reducing start heating up the water for the pasta and then place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin or butterfly cut your chicken breasts. Brush chicken with lemon juice, and sprinkle with salt and pepper. Dredge the chicken in breadcrumbs. Fry the chicken approximately 7 minutes or until golden. By this time the pot of water should be boiling and the pasta can be added. Once the sauce has reduced remove and discard the tarragon sprigs. Add the cream, reduce heat, and simmer gently until slightly thickened, about 15 minutes. Remove from heat and stir in the salt and chopped tarragon.

Once the chicken is fried and the pasta is boiled and mixed with the sauce some pasta on a plate and top with the chicken. Sprinkle any extra tarragon on top or garnish with a sprig of tarragon. If this meal doesn’t win over their heart you’ll at least win over their stomach!