Name: Creamy Chicken and Beef Tagliatelle with Summer Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 8 oz dried tagliatelle pasta; 1 chicken breast (about 6 oz), cut into bite-size strips; 6 oz beef sirloin, thinly sliced; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 small zucchini, thinly sliced into half-moons; 1/2 red bell pepper, thinly sliced; 2 cloves garlic, minced; 1/3 cup heavy cream; 1/4 cup freshly grated Parmesan cheese (plus more for serving); 1/4 cup pasta cooking water (reserved); 1/2 tsp lemon zest; Salt and freshly ground black pepper to taste; 2 tbsp fresh basil leaves, torn

Creamy Chicken and Beef Tagliatelle with Summer Vegetables

CrunchyBroccoli7634

This Creamy Chicken and Beef Tagliatelle is a celebration of summer flavors and proper pasta technique. Inspired by classic Italian methods, the pasta finishes cooking right in the luscious sauce, allowing the cream and Parmesan to cling perfectly to every ribbon. Juicy chicken, tender beef, and fresh vegetables create a rich yet balanced dish, while lemon zest and basil add brightness. Perfect for a Florida evening when you crave a comforting meal that’s still vibrant and fresh.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook tagliatelle until just shy of al dente, about 1-2 minutes less than package instructions. Reserve 1/4 cup pasta water before draining.
Meanwhile, season chicken and beef with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken strips until golden and cooked through, about 3 minutes per side. Remove to a plate. Quickly sear beef slices in the same skillet, about 2 minutes until just browned. Remove to the plate with chicken.
Lower heat to medium. Add zucchini and red bell pepper. Sauté until just tender, about 3 minutes. Add garlic and cook until fragrant, 30 seconds.
Return chicken and beef to the skillet. Add drained tagliatelle, reserved pasta water, and heavy cream. Toss over medium heat until sauce thickens and coats pasta, about 2 minutes. Remove from heat.
Immediately stir in Parmesan and lemon zest. Toss well. Adjust seasoning with salt and black pepper. Scatter fresh basil over the top.
Serve hot, garnished with more Parmesan and a drizzle of olive oil if desired.