Creamy Chicken Tagliatelle

Tasty, rapid dish that is filling and a good family pleaser.

Prep Time 5

Cook Time 12

Total Time 17

Servings People

Place a large pan of salted water over a high heat and bring to the boil.
Add the pasta and cook according to instructions.
180 g tagliatelle
Whilst the pasta is cooking, add the chicken pieces, salt and pepper and the flour into a bowl and mix well. The chicken needs to be coated with the dry ingredients.
150 g cooked chicken, salt, ground black pepper, 1 tbsp plain flour
Place a frying pan over a medium high heat and add the butter.
1 knob butter
When the butter has melted, add the mushrooms and spring onions and fry for 5 minutes until tender.
10 large mushrooms, ½ bunch green onions
Reduce the heat under the frying pan to medium and add the chicken .
Stir everything together and add the wine/stock.
120 ml chicken stock
When the wine/stock is bubbling, reduce the heat again to low.
Once the chicken is hot, add the cream and parmesan cheese and stir well.
135 ml single cream, 25 g parmesan
Taste and season with salt and pepper accordingly.
The pasta should be cooked by now. Place a large mug in your sink and drain the pasta over it. It will catch the starchy water which is ideal for thinning a sauce if required.
Add the pasta to the chicken and cream mixture and stir well.
Use a little of the pasta water if needed to thin the sauce.
Grate a little cheese over for the finishing touch.
Serve immediately and enjoy.