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Chicken Tarragon Pasta

Chicken Tarragon Pasta

How confusing is the weather these days? With snowfall and rainfall in the Northern region of the country suddenly we all have to pack summer stuff and bring out winter wear. If you have growing kids I bet you will be running to get new-weather-appropriate clothes. One thing I don’t like about winter clothing is the space they occupy and the accessories… Aaarrggghhh…. No matter how many pairs of socks and gloves you get for your kids, they will never find a decent pair when required, the drawer will be filled with mismatched pairs and when you sort them, there will be some missing items… this paranormal activity is beyond any reasoning. On a positive side, warm clothes hide our flaws.. I don’t think I need to spell it out.. wink wink!

Other wonders of winter? Working in the kitchen becomes easier, frequency of eating is increased, we go nuts over nuts (and it is socially acceptable and appreciated), soups become main meals, extended families of regular tea and coffee would emerge.

  Usually I cook pasta in marinara sauce with Italian herbs like pasta with olives and mozzarella and one pot pasta which are my absolute favorites but there is no harm in changing the game plan and using different ingredients plus how can you go wrong when there is cheese involved? Unlike basil, oregano, thyme etc I don’t frequently use tarragon but when I do, it is my hero ingredient. Dried tarragon is more intense than other herbs so let the spot light shine on it. The recipe is quick and easy; saute chicken, dress it up in nice and mild flavors then kick it up a notch with tarragon, add some texture and depth with sliced olives and serve with regular or gluten free pasta. I used gluten free macaroni and regular twisted pasta. It is like a warm hug!

Chicken Tarragon Pasta

Perfect comfort food... anytime, any season.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Author Heenie


  • 1/4 cup cooking oil
  • 1 medium onion, sliced
  • 400 gm boneless chicken breast, thinly sliced or cubed
  • 3/4 tsp garlic paste
  • 1/2 tsp salt
  • 3/4 tsp white pepper powder
  • 3/4 tsp chicken powder
  • 1/2 cup water
  • 1/3 cup cream
  • 1/4 cup cheddar cheese, grated
  • 1/2-3/4 tsp dried tarragon
  • 1/4 tsp ground nutmeg
  • 10-12 small green olives, sliced
  • regular or gluten free pasta as required


  1. In a medium pan, heat oil and saute onions for about 30-40 seconds over medium flame. Do not change the color.

  2. Add in chicken and saute till it is no longer pink and the water it released is evaporated, stirring frequently.

  3. Add garlic paste and saute for about 20 seconds. Add in salt, white pepper and chicken powder, stir. 

  4. Add in water. Cover and cook for 2 minutes over medium heat.

  5. Add in cream, cheddar cheese, dried tarragon and nutmeg. Lower the heat to simmer and cover the pot. Let simmer for about 3-5 minutes.

  6. Check the consistency of the pasta sauce. If it is too thick, add a little water or milk. Remove form flame.

  7. Add in sliced olives and toss together.

  8. Spoon over boiled pasta of any shape and serve hot with extra sprinkle of tarragon if preferred. 

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