Creamy Tagliatelle with Broccoli and Chicken: Slow Cooker or Stovetop Recipe

Discover this irresistibly creamy tagliatelle with broccoli and chicken – a family favorite that's simple to prepare. As an experienced home cook, I've perfected recipes for both the slow cooker and stovetop. It's foolproof for beginners. Curious about slow cooker advantages? Read more here.

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Tagliatelle with Broccoli and Chicken Recipe with Boursin

This tagliatelle with broccoli delivers a wonderfully creamy flavor. Broccoli pairs perfectly with tagliatelle, but adding Boursin herb cheese elevates it to a restaurant-quality meal. Prefer leeks? Try my tagliatelle chicken with leeks recipe. Here's what you'll need for 4 servings:

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• 2 broccoli heads
• 2 chicken breasts
• 1 cup mushrooms
• 2 pointed peppers
• 4 garlic cloves
• 1 pack Boursin cheese
• 1 red pepper
• 250 ml chicken stock
• Salt and pepper, to taste
• 1 jar grilled vegetable pesto
• Tagliatelle

Preparation for the Broccoli and Chicken Mixture

• Chop the onion
• Slice the mushrooms and cut the bell peppers into strips
• Cut the broccoli into small florets
• Crush the garlic
• Cut the chicken breasts into bite-sized pieces

Tagliatelle Broccoli and Chicken in the Slow Cooker

• Place the onion at the bottom of the slow cooker
• Layer mushrooms, bell peppers, and broccoli on top
• Add the chicken pieces
• Dot with Boursin cheese
• Top with grilled vegetable pesto and crushed garlic
• Pour in the chicken stock
• Sprinkle red pepper flakes on top
• Season with salt and pepper to taste
• Cook on low for 4 hours, stirring once after 2 hours
• Meanwhile, cook tagliatelle separately until al dente (about 2 minutes less than package instructions)
• Mix together and enjoy!

Tagliatelle and Chicken with Broccoli in the Pan

For a quicker stovetop version, follow these steps:

• Boil the broccoli for 15 minutes until tender-crisp
• Cut the chicken breast into pieces
• Slice thin strips from the red pepper
• Sauté the onion and garlic in a wok until the onion is translucent
• Add chicken and brown briefly
• Toss in mushrooms and bell peppers
• Add red pepper strips and cook a few minutes
• Stir in Boursin cheese, grilled vegetable pesto, and chicken stock
• Add drained broccoli and simmer on low for 5 minutes
• Season with salt and pepper
• Cook tagliatelle al dente and combine. Serve immediately.