Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Bring a pot of salted water to the boil and cook the tagliatelle according to the package instructions.
2
Heat the oil in a large saucepan pan over a medium-high heat. Add the chicken and season with salt and pepper. Cook for about five minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
3
Reduce the heat and stir in the cream cheese until melted. Whisk in the milk and bring to a simmer until the sauce thickens slightly.
4
Stir in the Parmesan and chicken. Season with black pepper.
5
Drain the tagliatelle, reserving a bit of the pasta water. Stir the pasta into the sauce, adding a bit of the water to thin it out if needed. Serve hot.
