Chicken tagliatelle recipe
 This creamy chicken tagliatelle is rich, delicious and very easy to make. Perfect for anyone needing a quick dinner option. Each serving provides 831 kcal, 45g protein, 64g carbohydrates (of which 3g sugars), 43g fat (of which 25g saturates), 4g fibre and 0.6g salt. 25g/1oz unsalted butter1 tbsp olive oil2 large skinless chicken breasts3 garlic cloves, thinly sliced400ml/14fl oz chicken stock200ml/7fl oz double cream1 lemon, zest plus a little juice75g/2¾oz Parmesan, finely grated, plus extra to serve½ small bunch flatleaf parsley, roughly chopped (optional)350g/12oz tagliatelle 25g/1oz unsalted butter 1 tbsp olive oil 2 large skinless chicken breasts 3 garlic cloves, thinly sliced 400ml/14fl oz chicken stock 200ml/7fl oz double cream 1 lemon, zest plus a little juice 75g/2¾oz Parmesan, finely grated, plus extra to serve ½ small bunch flatleaf parsley, roughly chopped (optional) 350g/12oz tagliatelle Method Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil.Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Recipe tips Tagliatelle sucks up sauce rapidly, so only toss it through the sauce seconds before it is ready to serve. Any leftovers can be revived with a splash of water.