Place a large saucepan over a high heat and add 2/3rds of the olive oil.
3 tbsp olive oil
Whilst warming up season the diced chicken with salt, pepper. Add the chicken to the pan and brown until fully cooked. Turn/stir regularly to prevent sticking or burning.
750 g chicken breasts, salt, black pepper
When cooked, remove from the pan and place to one side for now.
Add the remaining olive oil to the pan and when hot add the diced onion and fry for 2 minutes until starting to soften.
3 tbsp olive oil, 1 medium onion
Add the mushrooms and garlic and mix with the onions before adding a pinch of salt and pepper.
200 g mushrooms, 3 cloves garlic
Add the paprika, chilli flakes and thyme and stir to fully combine.
1/2 tsp thyme, 1 tsp chilli flakes, 2 tsp paprika
Add the chicken stock and then the cream and stir well. Bring the pan to boil and add the tagliatelle. Cook according to the packet instruction but usually 8 – 12 minutes.
900 ml chicken stock, 250 ml double cream
As soon as the tagliatelle is al dente, add the chicken and reheat for a further 2 minutes. The liquid will be reducing in volume but that is expected.
500 g tagliatelle
Add the parmesan and stir until combined and the sauce has thickened.
100 g parmesan
Serve in warmed bowls with another grating of parmesan.