Creamy Chicken Pasta
Servings: 2
Ingredients
- 300 gram Chicken breasts
- 200 gram Tagliatelle
- 150 ml Cooking cream
- 2 Tbsp Olive oil
- 3 Tbsp Pasta water
Aromatics
- 7 Garlic cloves - minced
- 1 Onion – sliced
- ½ cup Fresh Fenugreek - chopped
- ½ cup Fresh Basil – chopped
- ½ cup Fresh Parsley - chopped
Spices
- ½ tsp Ground Nutmeg
- ½ tsp Salt
- ½ tsp Ground Black pepper
- 1 tsp Dried Oregano
- 2 tsp Paprika powder
Garnish
- 6 Black olives – pitted
- 2 Tbsp Sundried Tomatoes
Instructions
- Prepare the ingredients: Cut the chicken breast into half-inch cubes. Clean the garlic cloves and slice the onion. Chop up the fresh fenugreek, basil, and parsley. Collect the spices like ground black pepper, dried oregano, ground nutmeg, and chili powder.
- Cook the chicken: Add olive oil to a grill pan and sauté the garlic cloves and onion for two minutes on medium-low heat. Then, add the chicken and spices like ground black pepper, dried oregano, ground nutmeg, and chili powder. Stir to mix the ingredients and cook the chicken for eight to ten minutes on medium-low heat.
- Cook the pasta: In boiling water, cook the Tagliatelle al dente for 9 minutes. Add a pinch of salt to the water, and reserve 1/4 cup of pasta water.
- Cook the creamy sauce: Add chopped fenugreek, basil, and parsley, and then the tomato paste, stirring to mix. Thereafter, add the cooking cream and cook for five minutes. Add three tablespoons of pasta water and cook for two minutes while stirring. This step will thicken the sauce and act as a binding agent, allowing it to cling to the pasta.
- Transfer the pasta and toss to coat: Add the cooked Tagliatelle pasta and coat it with the creamy sauce. Adjust the temperature to low and cook the pasta for two more minutes while tossing. Be gentle while mixing the sauce and pasta to avoid breaking it. Serve immediately.