Creamy Tomato Chicken Tagliatelle

I love pasta, and I used to make it for dinner quite often. Since we started talking about low carbs, I’ve pretty much stopped making it. Last night, I ran out of dinner ideas and actually ran out of food in the fridge. What other things would you make with some chicken breasts and two tomatoes? Pasta!

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

Wholewheat tagliatelle made with 100% durum wheat

It took a while to get used to the different texture and to accept that (I think) standard pasta looks better in my blog photos. But I’ve finally switched to wholewheat pasta. According to Sainsbury’s, it’s got ‘all the goodness of the wholegrain and at least twice the fibre of standard pasta. It’s got all the right words in the description, must be healthy!


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


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 cooked through, about 5 minutes.

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

Add the double cream, chicken stock, and bring sauce to a simmer. Cook and stir until sauce thickens, about 5-10 minutes.

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

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

What’s your favourite pasta recipe? Share with me in the comments below!

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