- 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.Enjoy!
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.