Chicken Dolcelatte with pappardelle

Chicken Dolcelatta with pappardelle
Chicken Dolcelatte with pappardelle is a great dish, which is sure to be loved by everyone. But please note it's got a lot of cheese and cream in – so probably isn't suitable for those on a strict diet!
I did experiment to see how Chicken Dolcelatte would taste with some gentle spice, 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.
I do think that the extra 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 – it stops the creaminess being too overpowering.
I used pappardelle pasta as its wide, so 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 just wouldn't be the same.
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 some 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).
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


  • 400 g boneless and skinless chicken breast
  • 150 ml double cream
  • 50 ml white wine
  • 150 g dolcelatte cheese
  • 350 g pappardelle pasta
  • 3 garlic cloves (minced)
  • 1 large pinch of chives
  • good quality extra virgin olive oil


  • 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.
  • 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!).
  • I added a small dash of white wine here to deglaze the pan before the next step but this is optional.
  • 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.
  • 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.
  • Season with salt and plenty of black pepper to taste.
  • Drain the pasta and then add it to the creamy chicken sauce and mix thoroughly so the sauce coats the pasta.
  • Serve whilst still warm with a sprinkle of finely chopped chives and another crack of black pepper.

If you love Italian food, you might find our article about Italian Food Terms useful.


What is pappardelle?

Pappardelle is a thick Italian pasta which looks like ribbons – it’s ideally paired with creamy sauces.

What is pappardelle pasta used for?

Pappardelle is a thick, wide Italian pasta and it’s best used with a thick sauce; like a tomato ragout, or a creamy sauce.

What is dolcelatte cheese?

Dolcelatte is a blue veined soft cheese from Italy. Dolcelatte is made from cow’s milk, and the lactose sugars give it a sweet taste.

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.