🍝 Amazing Chicken Tagliatelle with White Wine Cream Sauce

Ingredients

• 1 large chicken breast (approx. 8 oz / 225g), steamed and sliced
• Salt & pepper, to taste
• 1 tbsp olive oil or butter
• 2 small shallots, finely chopped
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 1/3 cup (80ml) dry white wine
• Juice of 1/2 lemon
• 1/2 cup (120ml) heavy cream
• Salt & pepper, to taste
• 1 tbsp chopped fresh parsley
• Homemade tagliatelle (enough for 2–3 portions)(or substitute with fresh store-bought tagliatelle)
• Salted water, for boiling

Method

1. Steam the ChickenSeason chicken breast with salt and pepper. Steam gently for 12–15 minutes, until internal temperature reaches 165°F (74°C). Let rest, then slice thinly.
2. Boil the PastaBring a large pot of salted water to a boil. Cook homemade tagliatelle for 2–3 minutes (or per your recipe’s timing). Drain, reserving 1/4 cup of pasta water.
3. Make the SauceIn a skillet, heat olive oil over medium heat. Sauté shallots and red pepper for 4–5 minutes until softened. Add garlic and cook 1 more minute.
4. Deglaze with WinePour in the white wine and let it simmer for 2–3 minutes until reduced by half. Add lemon juice.
5. Add Cream & SeasonStir in cream and reduce heat to low. Let it gently simmer until slightly thickened, about 3–4 minutes. Season with salt and pepper.
6. Finish the DishAdd the sliced chicken to the sauce. Toss in chopped parsley and warm everything through. Add a splash of reserved pasta water if needed to loosen.
7. ServePlate the tagliatelle and top generously with chicken and sauce. Garnish with extra parsley and a lemon wedge if desired.