Tarragon Chicken and Pasta is a dish that seamlessly brings together comfort, sophistication, and practicality—perfect for home cooks who want to prepare something soulful without spending hours in the kitchen. This particular recipe has become a personal favorite, not only for its delectable taste but for its clever use of simple ingredients that elevate the humble chicken into an aromatic, creamy delight. What makes it so special is the infusion of classic French-inspired tarragon flavors into a hearty pasta dish, transforming it into a restaurant-worthy meal you can serve on an ordinary weeknight.
Tarragon itself is a culinary herb known for its slightly sweet, anise-like flavor. A staple in French cuisine, it pairs exceptionally well with chicken, cutting through richness and enhancing natural savory notes. In this dish, dried tarragon is used, making it easily accessible while still imbuing a fragrant complexity. The herb complements the tanginess of the lemon and the creamy goat cheese, creating a multilayered sauce that hugs every bite of pasta.
The inspiration behind this recipe came from a craving for cheesy comfort food—something satisfying yet not overly heavy. Goat cheese adds the creamy texture you’d expect in a pasta dish, but with a slight tang that keeps it from being overly rich. It melts beautifully into the sauce and coats the pasta in a luxurious, velvety finish. The inclusion of white wine and lemon juice balances everything with acidity, cutting through the richness and lifting the entire dish with a light, aromatic brightness.
From a technique standpoint, this dish is designed to be simple but effective. The chicken is first dredged lightly in flour and browned, which not only builds flavor through caramelization but also helps thicken the sauce later on. Meanwhile, the onions and garlic are slowly sautéed in butter until they are beautifully golden and sweet, enhancing the savoriness of the dish. Once the wine and tarragon are added, the mixture simmers gently to allow the flavors to meld and the chicken to become tender and juicy.
One unique aspect of this recipe is its adaptability. It uses minced chicken breast—a leaner alternative to dark meat—ensuring that the final dish feels lighter while still being protein-rich and satisfying. Moreover, using brown rice pasta makes it a bit more wholesome and gluten-friendly, ideal for those looking to indulge while being a bit more health-conscious.
For anyone who loves the combination of pasta and creamy sauces but wants to explore slightly more refined flavors, this Tarragon Chicken and Pasta hits all the right notes. It’s hearty without being heavy, aromatic without being overwhelming, and elegant without being fussy. Whether you’re serving it to guests or enjoying it on a quiet night at home, it’s the kind of meal that comforts the soul and satisfies the palate.
Delectable Tarragon Chicken and Pasta
Ingredients
3 large chicken breast - minced
2 large red onion - cut in thin half circles
4 cloves garlic - diced
3 tablespoons butter
3 tablespoons all purpose flour (plain flour Australia and UK) - to dredge the chicken in
½ cup white wine
2 tablespoons lemon juice- 2 tablespoons tarragon - dried
4 ounces goat cheese
2 dashes ground black pepper
Instructions
- Saute onions and garlic in butter to caramelize.
- Brown the chicken in a separate pan in butter which I had first dredged in flour.
- Once the chicken has browned, dump the onion on top of it, put in the wine, lemon, tarragon, salt and pepper while it was on a high flame.
- Lower the flame to relatively low, cover it and let it cook for about 35 minutes until the meat was tender and falling away from the drumsticks.
- At this point, add the goat cheese with the flame off. Cook 8 ounces of brown rice pasta and toss it in.
