Chicken, Dolcelatte and pappardelle

  • Serves: 4
  • Preparation time: 5 minutes
  • Cooking time: 30-40 minutes
  • Total time: 45 minutes


  1. 400g/14oz boneless and skinless chicken breast
  2. 150ml/5fl. oz double cream
  3. 50ml/1¾fl. oz white wine
  4. 150g/5½oz Dolcelatte cheese
  5. 350g/12oz pappardelle pasta
  6. 3 garlic cloves, minced
  7. 1 large pinch of chives
  8. Good quality extra virgin olive oil
Chicken, Dolcelatte and pappardelle

This is a great dish but it's got a lot of cheese and cream in - so probably isn't suitable for those on a strict diet.

I did wonder how the dish would taste with some heat, so I have tried adding a pinch of chilli powder to the sauce but it spoils it and the orange tint it brings doesn't look right. However I do think that the garlic adds more depth to the taste , this is further improved by adding plenty of black pepper and a pinch of salt to the cream too.

I used pappardelle pasta as its wide, and can take a better coating of the sauce, if you used something thinner like spaghetti or linguine the taste wouldn't be affected, but the meal wouldn't look as good – and would be messier to eat (Important if its for a special meal!).

Whatever pasta you do choose, make sure it's a good quality one, made from durum wheat.

You don't need much white wine at all, I keep those small bottles of wine in my kitchen to cook with as I am not much of a wine drinker. If you enjoy a glass (or two) of white wine, then just use some in this recipe and enjoy the rest as you cook (More fun) or with the meal itself (Safer).


  1. Add a healthy dash of olive oil to a pan, add the minced garlic, and cook the chicken until it's just beginning to turn golden brown.
  2. Bring a pan of water to the boil and add a good pinch of salt, once at the boil add the pappardelle and cook until it's "al dente" (See the bottom if that means nothing to you!).
  3. I added a small dash of white wine here to deglaze the pan before the next step but this is optional.
  4. Turn the heat on the chicken down to a low setting, add the chives, cut the Dolcelatte into small chunks and add - keep stirring the sauce to stop the cheese from burning.
  5. Once the cheese has melted, mix in the double cream, and the white wine (50ml) then cook it through until it thickens and the taste of alcohol has eased.
  6. Season with salt and plenty of black pepper to taste.
  7. Drain the pasta and then add it to the creamy chicken sauce and mix thoroughly so the sauce coats the pasta.
  8. Serve whilst still warm with a sprinkle of finely chopped chives and another crack of black pepper.
  9. Enjoy!
The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.

Some other recipes you might like…

No comments posted yet.

2 + 7 =