Prep
10 min
10 min
Cook
20 min
20 min
Total
30 min
30 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
Italian-inspired
Italian-inspired
This creamy chicken pasta is quick enough for a weeknight dinner but still feels substantial and comforting.
Cook the pasta just until al dente and reserve a little pasta water before draining. It helps loosen the sauce without making it watery.
Serve immediately while the sauce is glossy. Leftovers can be refrigerated and reheated gently with a splash of water.
Ingredients
- 300g dried tagliatelle
- 2 skinless chicken breasts
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 150ml double cream
- 60g finely grated Parmesan, plus extra to serve
- 2 tbsp chopped fresh parsley
- Freshly ground black pepper
- Fine sea salt
Method
- Bring a large pan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Reserve a mugful of pasta water, then drain.
- Slice the chicken breasts into thick strips. Heat the olive oil in a large frying pan over a medium-high heat and cook the chicken for 6 to 8 minutes, turning, until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the garlic to the pan and cook for 30 seconds, stirring, without allowing it to brown.
- Pour in the double cream and stir in the Parmesan. Add a splash of reserved pasta water and simmer gently for 2 minutes until smooth.
- Return the chicken to the pan, add the drained tagliatelle and toss until everything is evenly coated. Add a little more pasta water if the sauce needs loosening.
- Season with black pepper and salt to taste. Scatter over the parsley and serve with extra Parmesan.