Creamy Chicken Tagliatelle

Ingredients:

• 300 g tagliatelle (or your favorite pasta shape)
• 400 g chicken breast, cut into bite-sized pieces (approx. 2 cm / ¾ inch cubes)
• Salt and black pepper (to taste)
• 1 tablespoon olive oil
• 1 clove garlic, grated or crushed
• 150 ml double cream
• 2 tablespoons parsley, finely chopped (plus extra for garnish)
• Grated Parmesan (optional)

Instructions:

1. Cook Pasta: Prepare the tagliatelle according to the package instructions. Drain, reserving some pasta cooking water.

2. Cook Chicken: Heat a frying pan over high heat. Season the chicken with salt and pepper. Add the chicken pieces to the pan and cook until golden brown on all sides (about 4-5 minutes), stirring regularly. Avoid overcooking.

3. Add Garlic: Reduce the heat to low and wait 30 seconds. Add the garlic and cook for an additional 1 minute, taking care not to burn it.

4. Make Sauce: Add the double cream and increase the heat to medium. Once the cream starts to bubble, add the drained tagliatelle and 2 tablespoons of reserved pasta water. Stir well, adding more pasta water if needed to reach your desired consistency.

5. Finish: Turn off the heat, stir in the parsley, and mix well. Serve with a sprinkle of grated Parmesan, additional black pepper, and more parsley if desired.

Notes:

• Cook the pasta until it’s just shy of your desired texture, as it will continue to cook in the sauce.
• Ensure the chicken is fully cooked through; there should be no pink meat. If needed, return the pan to the heat for another minute.

Enjoy this creamy, comforting dish! 😋

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