Italian
Creamy Chicken and Rigatoni with Leek, Courgette and Tarragon
Diced chicken and rigatoni in a light crème fraîche sauce, lifted with tarragon and a squeeze of lemon, with leek and courgette stirred through for good measure.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Published 5 Aug 2026
Method
-
1
Halve, peel and thinly slice the onion. Trim the root and dark green top from the leek, then halve lengthways and slice thinly widthways. Trim the courgette, quarter it lengthways, then chop into small pieces widthways. Peel and grate the garlic. Pick the tarragon leaves from their stalks and chop roughly, discarding the stalks.
-
2
Bring a large pan of water to the boil with a pinch of salt, ready for the pasta. Meanwhile, heat a drizzle of oil in a frying pan over high heat. Add the chicken and cook for 7-8 minutes, until browned all over (cook in batches if needed so it browns rather than stews). Season with salt and pepper, then remove from the pan and set aside.
-
3
Reduce the heat to medium and add the onion, leek and courgette to the now-empty pan. Cook for 4-5 minutes until starting to soften, then add the garlic and cook for a further minute. Return the chicken to the pan, pour in the measured water, and stir in the chicken stock powder until dissolved. Bring to the boil.
-
4
Turn the heat down to low and half-cover the pan with a lid or some foil. Simmer for about 10 minutes, until the liquid has reduced by half (take the lid off after 5 minutes if there's still too much liquid). Make sure the chicken is cooked through and no longer pink in the middle.
-
5
While the sauce simmers, add the rigatoni to the boiling water and cook for 12 minutes. Drain in a colander, return to the pan off the heat, and toss with a drizzle of oil to stop it sticking.
-
6
Stir the crème fraîche through the chicken and sauce. Add a squeeze of lemon juice and the tarragon to taste, then fold in the drained pasta. Season with salt and pepper if needed and serve in deep bowls.
Cook’s note
About this recipe.
This is a good one for using up a lonely leek and courgette in the fridge. Tarragon has quite a distinct aniseed note, so add it gradually and taste as you go if you're not used to cooking with it. A squeeze of lemon at the end brightens the whole thing up and stops the sauce feeling too rich.
Cook with confidence
Tips for the best result.
- Brown the chicken in batches if your pan is small; overcrowding it will make the chicken steam rather than colour.
- Keep the lid half on while the sauce reduces, but take it off early if there's still a lot of liquid after 5 minutes.
- Add the tarragon gradually and taste as you go, since its flavour can dominate the dish if overdone.
Substitutions
- Swap tarragon for parsley or chives if you prefer a milder herb flavour.
- Chicken thighs can be used instead of chicken breast for a slightly richer result.
Variations
- Stir through a handful of peas or baby spinach with the crème fraîche for extra veg.
- Use penne or another short pasta shape if rigatoni isn't available.
Common questions.
Can I use single or double cream instead of crème fraîche?
Yes, though the sauce will be thinner and less tangy. Crème fraîche holds its texture well and adds a slight sharpness that plain cream doesn't.
Why does the sauce need to simmer with the lid half on?
This lets the stock reduce and concentrate in flavour while still allowing some steam to escape, so the sauce thickens without drying out completely.
