Creamy Tomato Chicken Tagliatelle

Creamy Tomato Chicken Pasta

I love pasta, and I used to make it for dinner quite often. Since we started talking about low carbs, I’ve stopped making it. Last night I ran out of dinner ideas, and actually running out of food in the fridge other than some chicken breasts and two tomatoes, so I thought I would make pasta.

I like how easy this recipe is, takes roughly 30 minutes and a plate of warm creamy pasta is ready!


200g fresh tagliatelle (or other pasta) 
3 tbsp butter unsalted
250g chicken breast, cut into bite-size pieces
1 tsp red chilli, chopped
salt and pepper to taste
2 tomatoes, chopped
Fresh basil. chopped
Fresh thyme, chopped
120ml double cream
120ml chicken stock
20g parmesan cheese shredded


Cook the pasta according to package instructions until it’s al dente. Drain and set aside.

Melt the butter in a large skillet over medium-high heat.

Add the chicken to the skillet, then sprinkle with the red chilli and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.

Add the tomatoes, basil and thyme. Stir and cook for another 2 minutes.

Add the double cream, chicken stock and cook until it comes to a boil. Simmer for 5-10 minutes or until the sauce gets thick.

Add the cooked pasta and grated parmesan, and stir everything together.

Garnish with more parmesan and some thyme. Serve while warm.

Original recipe:

Did you try this recipe?

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