Creamy Chicken and Leek Tagliatelle: Slow Cooker or Stovetop Recipe
This flavorful tagliatelle with tender chicken and leeks in a rich creamy sauce is a family favorite. As a home cook with years of testing easy weeknight meals, I’ve perfected both slow cooker and stovetop methods for maximum convenience and taste. Serves 4 – explore our full collection of pasta recipes for more ideas.
Table of contents
Tagliatelle with chicken
Here are the shared ingredients for both versions – simple pantry staples that deliver restaurant-quality results.
Chicken and tagliatelle ingredients:
350 grams tagliatelle
3 chicken breasts
cornstarch
3 cloves of garlic
2 leeks
1 red bell pepper
cooking cream
salt and pepper
chicken stock cube
General preparation for tagliatelle with chicken and leek in cream sauce
Slice the leeks into rings (use the green parts too) and rinse thoroughly.
Cut the bell pepper into bite-sized pieces.
Clean and cube the chicken breasts.
Toss the chicken pieces in cornstarch in a bowl until evenly coated.
Sear the coated chicken in a wok with a little oil.
Slow cooker method for tagliatelle with chicken
After the initial prep, transfer everything to your slow cooker for hands-off cooking:
Layer the sliced leeks in the slow cooker.
Add the seared chicken pieces.
Scatter crushed garlic on top.
Add the bell pepper pieces.
Pour in the cooking cream.
Crumble the stock cube over everything; season with salt and pepper to taste.
Cook on low for 4-5 hours until tender.
Meanwhile, boil the tagliatelle for 5 minutes; serve with the creamy sauce.
No slow cooker? No problem – the stovetop version is just as quick and delicious. Pro tip: Invest in a slow cooker for effortless meals that free up your day.
Stovetop method for tagliatelle with chicken
Continue searing the chicken a bit longer.
Add leeks, bell pepper, and crushed garlic; sauté briefly.
Stir in cooking cream and crumbled stock cube.
Season with salt and pepper.
Simmer for 30 minutes.
Boil tagliatelle for 5 minutes and serve topped with the sauce.
