60 minutes
Indulge in the harmonious blend of tender chicken and crispy bacon, enrobed in a luxurious creamy sauce, twirled with ribbons of tagliatelle. This comforting dish is perfect for a hearty supper and is best enjoyed with a fresh green salad on the side.
tablespoons
tablespoons
Onion, finely chopped
each
Garlic, finely grated
cloves
0.25 fluid ounces
Mascarpone Cheese
0 oz
Parmesan Cheese, finely grated
0 oz
Chicken Stock Cube, crumbled
each
Cooked Chicken Breasts, shredded
0 oz
Cooked Streaky Bacon, roughly chopped
0 oz
0 oz
Flat Leaf Parsley, finely chopped
bunch
1. Sauté Aromatics
In a medium saucepan, combine the olive oil and butter over low heat. Once the butter melts, add the chopped onion and sauté for about 10 minutes, until softened and translucent. Incorporate the grated garlic and continue to cook for an additional 2 minutes.
2. Create Cream Sauce
Into the saucepan, pour in the double cream, add the mascarpone, grated Parmesan, and crumble in the chicken stock cube. Stir the mixture until well combined, then introduce the shredded chicken and chopped bacon, warming everything through.
3. Pasta Perfection
While the sauce simmers, prepare the tagliatelle according to the package instructions. Remember to retain about 100ml of the pasta water before draining. Add the pasta to the creamy sauce, tossing gently. Gradually add just enough reserved pasta water to achieve a silky consistency. Season with freshly ground black pepper to taste.
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