Creamy Chicken Pasta
Ingredients for Creamy Chicken Pasta
| Ingredient | Quantity | How |
|---|---|---|
| Bacon or prosciutto | 150 g | cut into small pieces |
| Butter | 1 tbsp | |
| Chicken breast or fillet | 3 pieces | halved horizontally |
| Garlic | 2 cloves | finely chopped |
| Olive oil | for frying | |
| Parmesan | 1.5 dl + extra | for serving |
| Parsley | 1 bunch | chopped |
| Salt and freshly ground pepper | to taste | |
| Shallot | 1 medium | finely chopped |
| Tagliatelle | 350 g | |
| Water | 2 dl | pasta cooking water |
| Whipping cream | 3 dl |
Method for Creamy Chicken Pasta
Step 1
Boil water for the 350 g tagliatelle.
Step 2
Cut the 3 pieces chicken horizontally in half. Cut 150 g bacon or prosciutto into small pieces. Season the chicken with salt and pepper.
Step 3
Heat a large skillet with some olive oil. Cook the bacon or prosciutto until crispy, then transfer to a plate or small bowl.
Step 4
In the same skillet, cook the chicken on both sides until golden and cooked through. Remove from the skillet.
Step 5
Wipe the skillet and add 1 tbsp butter (or use the bacon fat). Add 2 cloves finely chopped garlic and 1 finely chopped shallot. Sauté until the shallot is soft and golden.
Step 6
Cook the pasta al dente. Reserve 2 dl of the pasta cooking water.
Step 7
Add 3 dl whipping cream and 2 dl pasta cooking water to the skillet with the shallot. Bring to a boil and cook for 2 minutes until slightly thickened.
Step 8
Stir in 1.5 dl grated parmesan and season with salt and pepper.
Step 9
Combine the pasta with the sauce, stirring until the sauce clings to the pasta. If the sauce is too thick, add more pasta water; if too thin, cook longer to thicken.
Step 10
Add the bacon, chopped chicken, and 1 bunch chopped parsley. Serve immediately with extra parmesan.