How to Thyme, Lemon & Chicken Tagliatelle

by Karin Siöö

A lovely dish with the awesome combo herbs, garlic & lemon.


  • 3 Garlic cloves
  • 100 Milliliters Chopped fresh thyme
  • 500 Grams Chicken (fillets)
  • 1 Teaspoon Salt
  • ½ Teaspoons Black pepper
  • 1 Tablespoon Butter
  • 3 Tablespoons Olive oil
  • 300 Grams Pasta, like tagliatelle
  • 50 Grams Pine nuts
  • 2 Lemons
  • Chopped parsley
  • 70 Grams Rocket
  • Instructions

    Step 1

    Prepping is a must when making this dish, at least it will simplify the cooking process. I didn't quite follow my own advice though..anyway here goes!

    Step 2

    Roast the pine nuts. Don't leave the stove!

    Step 3

    When the nuts have some color they taste so much more! Put aside when ready.

    Step 4

    Grate the lemon and mix the peel with the oil. Then add the juice as well. Add it to the oil...

    Step 5 well as the chopped parsley. Stir.

    Step 6

    Like so.

    Step 7

    Pat the chicken fillets with fresh thyme leaves, salt and black pepper.

    Step 8

    Crush the garlic cloves and add it to the skillet...

    Step 9

    ..where you fry the chicken in 1 tblsp butter and 1 tblsp oil.

    Step 10

    Give the fillets some color and then lower the heat.

    Step 11

    Turn on the pasta water, and whenever it's boiling add your favorite pasta.

    Step 12

    When the chicken is properly cooked..

    Step 13

    ..slice it. Keep warm under some foil if the pasta isn't cooked yet.

    Step 14

    Pour off the water, but save some! Then put the pasta back in the pot. Add the sliced chicken.

    Step 15

    Also add the parsley & lemon oil as well as the rocket. At this point you can also add some of the saved pasta water. It will give the dish a "saucy" character.

    Step 16

    Finally add the roasted pine nuts.

    Step 17

    Give it a quick stir and then serve! If you like it really "lemony" drizzle some lemon olive oil on top. Finish off with some freshly grounded black pepper.