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Chicken Fettuccini w/ Tarragon Cream Sauce

Prep Time10 mins
Cook Time40 mins
Servings: 4 Servings


  • 8 oz fettuccini pasta
  • 4 chicken thighs seasoned with salt and pepper
  • 2 T butter
  • 4 cloves garlic minced
  • 1/4 C white wine
  • 2 T all purpose flour
  • 1 qt whole milk
  • Salt and black pepper to taste
  • 1/2 T lemon juice
  • 1/4 c tarragon chopped


  • Cook pasta according to package instructions.
  • Bake chicken thighs in oven at 375F until cooked through, 165F.
  • While chicken is cooking, melt butter in a large saucepan over medium-high heat.
  • Add minced garlic and sauté until fragrant.
  • Deglaze pan with white wine, cooking until reduced by half.
  • Add flour and stir well.
  • Whisk in milk slowly, making sure to break up any large clumps of flour.
  • Turn heat to high and bring sauce to a slow boil. Reduce heat to medium and cook until thickened.
  • Remove from heat, add chopped tarragon and season to taste with salt, pepper and lemon juice.
  • To serve, toss pasta and chicken with sauce and garnish with fresh tarragon.