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Meat, South and mountains

Chicken with roquefort sauce and tagliatelle

Chicken with roquefort sauce and tagliatelle is a chicken dish coated in a creamy blue cheese sauce, served with tagliatelle, for 4 people in 30 minutes. It's a very easy recipe, at €3.50 per person. The key to success is adding the roquefort off the heat for a smooth sauce.

Golden chicken coated in a roquefort sauce, with tagliatelle so you don't waste a drop, you're going to love this.

Chicken with roquefort sauce and tagliatelle
Total time
30 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Roquefort melts into the cream and gives the sauce real character, with that sharp tang typical of blue cheese that cuts through the richness of the butter seared chicken. The shallots add a quiet sweetness, and the browned bits left in the pan flavor the whole sauce without needing anything else.

This is a weeknight dish that saves the day, ready in 30 minutes with barely any dishes to wash, but it has enough character to hold its own for a Sunday dinner with other adults. Kids who aren't fans of blue cheese might struggle with roquefort's bold flavor, so this one leans more toward grown up tastes.

The ingredients

4 people

Butcher

  • Chicken breasts 4

Dairy

  • Fresh tagliatelle 500 g
  • Roquefort 100 g
  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Shallot 2

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the chicken breasts into strips, season with salt and pepper.

    Cut along the grain of the fibers for more tender meat.

  2. Brown the chicken in the butter over high heat, then add the sliced shallots. 8 min

    Don't stir it right away, let it sear so it caramelizes.

  3. Pour in the cream, lower the heat and let it reduce for a moment. 4 min

    Scrape up the browned bits with a spatula, they flavor the sauce.

  4. Turn off the heat, crumble the roquefort into the sauce and stir.

    A milder sheep's milk roquefort makes a rounder sauce.

  5. Cook the tagliatelle and serve them with the chicken. 4 min

    Add a ladle of pasta cooking water to loosen the sauce if needed.

Our tips to get it right

  • Pick a milder roquefort if you want a sauce that pleases everyone, sheep's milk roquefort tends to be gentler than a well aged cow's milk version.
  • Take the heavy cream out ahead of time so it reaches room temperature, it blends more easily and reduces without sticking.
  • Cut the chicken breasts into even strips so they all cook at the same rate and stay tender.

The variations

  • Swap the roquefort for Bleu d'Auvergne or fourme, you'll get a slightly milder bite but the same creamy melt.
  • For a vegetarian version, replace the chicken with button mushrooms sautéed in butter, the roquefort sauce pairs just as well with them.
  • For a quicker version, use precooked dried tagliatelle or ready made pasta, you'll shave a few minutes off the cooking time.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

You can keep this dish for 2 days in the refrigerator in a sealed container. Reheat it gently in a saucepan with a splash of cream or water to loosen the sauce. Freezing isn't recommended, the cream sauce tends to separate once thawed.

Questions about this dish

Can heavy cream be replaced with thick cream?

Yes, thick cream works too, but it gives a denser sauce. Thin it out with a bit of pasta cooking water if you want a looser texture.

How do you keep the roquefort from making the sauce grainy?

Always turn off the heat before adding the roquefort, the residual warmth is enough to melt it. If you cook it too long, the fat in the cheese can separate.

Can this dish be made ahead?

You can cut the chicken and slice the shallots the day before. Avoid making the sauce too far ahead, it tastes best made fresh and reheated gently.

What kind of chicken works best for this recipe?

Regular chicken breasts work fine, just pick them as fresh as possible for tender meat. Free range chicken breasts give a slightly richer flavor.

How long does it take to make a chicken with roquefort sauce and tagliatelle?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chicken with roquefort sauce and tagliatelle?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with roquefort sauce and tagliatelle cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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