Ingredients
Scale
- 250g tagliatelle pasta
- 2 chicken breasts, sliced
- 200ml double cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Heat the olive oil in a large pan over medium-high heat. Season the sliced chicken with salt and pepper.
- Sear the chicken in the hot pan until golden and cooked through, about 5–7 minutes. Remove the chicken and set aside.
- Lower the heat to medium. Add the minced garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in the double cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth.
- Return the chicken to the pan and toss to coat in the sauce. Add the drained tagliatelle and gently mix, adding a splash of reserved pasta water if the sauce needs loosening.
- Season to taste with more salt and pepper. Sprinkle with fresh parsley and serve hot.
Notes
Use freshly grated Parmesan for the best flavor. Don’t overcook the pasta. Warm the cream gently to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry