Greek‑Style Chicken Tagliatelle
This Greek-Style Chicken Tagliatelle dish blends tender chicken, creamy sauce, and bright Mediterranean flavors for a comforting, easy weeknight pasta you’ll make again and again.
Ingredients
- 6 chicken breasts cut into bite-sized pieces
- 1 package tagiatella pasta
- ¼ cup olive oil
- 2 red onions small and finely chopped
- 2 garlic cloves minched or chopped or 1 ½ tsp garlic powder
- 1 ½ cups tomato sauce
- 2 tbsp tomato paste
- 1 ½ tbsp sugar optional (I used brown sugar)
- 4 cups vegetable or chicken broth
- salt
- 3 brown peppercorns
- pepper and sweet paprika
- parmesan cheese
Instructions
- Place the 6 chicken breastsbite-sized, into a baking pan.
- Preheat oven to 200℃.
- Add the 2 red onions, 2 garlic cloves , 1 ½ tbsp sugar, stir gently.
- Add the 2 tbsp tomato paste and the 1 ½ cups tomato sauce salt, and freshly ground pepper, and let the sauce simmer for 7–8 minutes.
- Add the 1 package tagiatella pasta and the 4 cups vegetable or chicken broth (after bringing it to a boil), and mix well. Season with pepper and sweet paprika, saltand the 3 brown peppercorns.
- The final step is to pour in the ¼ cup olive oil. Gently stir
- Place the baking pan in the oven and cook for 35 minutes.
- Serve with grated parmesan cheese or crumbled feta cheese.