Delicious Pasta with Chicken Fillet Recipe

Season both sides of the chicken fillets with salt, black pepper, oregano, nutmeg, and paprika. Set aside for a few minutes to allow the flavors to absorb.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain and set aside, reserving a cup of pasta water for later use.

Cook the Chicken:

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken fillets and cook for about 5-6 minutes on each side, until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet, let it rest for a couple of minutes, and then slice it into thin strips or bite-sized pieces.

Prepare the Sauce:

In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic for about 2-3 minutes, until fragrant and softened.

Add the chopped bell pepper and cherry tomatoes, cooking for another 2 minutes until the vegetables begin to soften.

Make it Creamy:

Pour in the double cream and bring to a simmer. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Stir in the Parmesan cheese and season with additional salt, pepper, and a pinch of nutmeg to taste. Add a little bit of the reserved pasta water to adjust the consistency if needed.

Combine Pasta and Chicken:

Add the cooked pasta and sliced chicken fillet to the skillet with the creamy sauce. Toss everything together gently until the pasta is evenly coated with the sauce. Let everything heat through for 2-3 minutes.

Serve:

Plate the pasta and garnish with freshly chopped parsley. If desired, add an extra sprinkle of Parmesan cheese on top.

Serving and Storage Tips

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