Tagliatelle with Chicken

Total Time:
2 hr 10 min
40 min
1 hr 30 min

6 to 8 servings

  • 1 (3 1/2 pound) chicken
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly milled black pepper
  • Leaves from 3 rosemary sprigs, minced
  • 1/3 cup sultanas, soaked in warm water for 30 minutes
  • 1/2 cup pine nuts, lightly toasted
  • 1 pound tagliatelle
  • 2 to 3 tablespoons chopped parsley leaves

Preheat the oven to 350 degrees F.

Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.

Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.

For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.

Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

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4.9 19
Wow. This one is truly greater than the sum of its parts. Don't shy away from the raisins, they take it over the top in my opinion. If one of your diners really hates raisins, they're easy to eat around. I added a little chicken stock to the roasting pan while the chicken was cooking to yield more "juce" for the gravy. Perfect. All five members of my family, ranging in age from 5 to 40 devoured this. Total comfort food, will make again...... And again, and again. item not reviewed by moderator and published
This exactly what she said, proper home food. I love it. Making it now...again! item not reviewed by moderator and published
Absolutely loved this one... what a great alternative to a chicken Sunday roast. My six children loved it too. I was not able to get fresh rosemary so I used a teaspoon of dried and put in the pan with the pine nut to release the aroma, it worked fine but will try it with fresh herb next time I am able to get some. item not reviewed by moderator and published
I've made this several times over the years. It's such an easy dinner. The rosemary and the golden raisins soaked in the chicken pan drippings add such flavor! Regular wide egg noodles are an easy substitution for tagliatelle, which can be difficult to find. item not reviewed by moderator and published
Once again Nigella, you deliver delicious pasta, even though I substituted slivered almonds for pine nuts and just baked a couple of chicken breasts instead of roasting a whole chicken. Added a big handful of parmesan cheese and couldn't get enough. Comfort food. Can't wait to make it again, hopefully with pine nuts. item not reviewed by moderator and published
This was great! Not too hard to make and very tasty. I omitted the sultanas, as we don't like "sweet stuff" in our dinner food, but there is so much flavor going on, we did not miss them. I sprinkled a little parmiggiano on the end, because I just can't resist....cheese, cheese and more cheese! item not reviewed by moderator and published
This recipe was so simple but so delicious. I have never written a review before, but this dish, with the flavor and aroma of the rosemary complementing the chicken so well, compelled me to comment. I used dried green grapes instead of regular raisins to give a more subtle sweetness. I can't wait for the leftovers. item not reviewed by moderator and published
its supper good!! just like the expensive restaurant would serve! maybe even better =) i love it item not reviewed by moderator and published
Well, Nigella never puts a foot wrong, does she? I love this recipe, so easy to prepare after a hard day at work and very satisfying. But I leave out the sultanas, because I don't like to mix sweet with savoury. I substitute pine nuts instead. To each their own! item not reviewed by moderator and published
Fabulous and so easy to make, a go-to dish when you just don't know what else to make for dinner. I usually will get a rotisserie chicken from the supermarket, just supplement the juices with some chicken stock and olive oil if your purchased bird doesn't have enough. I like to substitute figs for the sultanas/raisins, as they go well with the rosemary. And it's a good way to use up leftover Thanksgiving turkey! If you prepare beforehand, save some of the turkey juices for the sauce, otherwise stock and oil will do. And substitute other seasonal items, like cranberries or apples instead of raisins, and pecans instead of pine nuts. item not reviewed by moderator and published
This dish is just so good there had to be some bad news. I'm guessing it's not great for your cholestrol levels. It tastes so good and is so easy to make but we have it only every now and then due to guilt!!! item not reviewed by moderator and published
I have this recipe memorized and have been making it for years. It's so easy and delicious and really very fun to make. I make modifications to it all the time like using toasted almonds instead of pine nuts. I also use two chicken breasts rather than a whole chicken if I just want to make if for two. item not reviewed by moderator and published
So easy and so tasty. I used store bought rotesserie chicken and whole wheat pasta. item not reviewed by moderator and published
This recipe is a blend of beautiful flavors, it is sooooo good! When I first told my husband what was in it, he didn't think it would be flavorful at all - after eating it he raved about it all night and the next day when we had leftovers for lunch! The rosemary adds so much flavor. I used a rotisserie chicken from the deli and added extra olive oil for the sauce, so dinner was ready in the time it took me to boil the tagliatelle. Also, neither my husband nor I like raisins, so I wasn't going to add them. But thanks to J from Roseville, who said they were necessary to the dish, I did add a small amount and they really do add so much! My husband and I both thought so...it's just a nice bit of sweetness with every bite. So thanks! Definitely give this dish a try! item not reviewed by moderator and published
great recipe for chicken, pulling it all apart takes time, but the results are worth it. item not reviewed by moderator and published
I love this and have been making this since I first saw Nigella on Style. I have roasted my own chickens, but I made this very last minute by picking up a pre-roasted chicken from the market and added a bit more oil later for the dressing. if you have someone who doesnt like rasins try dried currants, works great. item not reviewed by moderator and published
I have been making this since I saw it on TV in 2002. It is one of my all time favorites. I add a few more pine nuts, and use fresh rosemary. It is divine! Don't let the raisins put you off- they taste fabulous with the chicken and rosemary. Very, very highly recommended. item not reviewed by moderator and published
We've been making Nigella's tagliatelle with chicken recipe for years. It is one of our very favorite comfort foods. You will not be disappointed. Sometimes i add extra everything to make it more decadent. Nigella, we love you and are so glad you are visible to us again! item not reviewed by moderator and published
This dish is very tasty and so easy to make. Highly recommend. item not reviewed by moderator and published

Not what you're looking for? Try:

Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula

Recipe courtesy of Anne Burrell