Classic Creamy Chicken Tagliatelle
Classic Creamy Chicken Tagliatelle



  • 25g butter
  • 1 tbsp olive oil
  • 2 chicken breasts, skin removed
  • 3 sliced garlic cloves
  • 400ml chicken stock
  • 200ml double cream
  • 1 lemon, zest and a squeeze of juice
  • 80g grated parmesan cheese
  • Small bunch of chopped parsley
  • 350g tagliatelle pasta or similar
  • Fry the chicken breasts in the butter until golden all over and just cooked through. Remove from the pan and keep warm. Toss the garlic into the pan and fry for a minute, then add the stock - little by little - followed by the cream.
  • Simmer the mixture for 2 mins, then remove from the heat and stir in the lemon zest, parsley and cheese. Dice the chicken breast and add to the sauce, season well and add a good squeeze of lemon juice. Meanwhile, cook the pasta in boiling salted water until al dente, then drain and toss the tagliatelle through the sauce. Serve with more parmesan scattered on top, and with a good grind of black pepper.
30 mins
4 serving

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