Creamy Chicken Tagliatelle

Instructions

1. 1

   Salt the pasta water generously and bring it to a rolling boil. Cook the tagliatelle to just shy of al dente (1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta — don’t rinse, dear.

2. 2

   Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. Add chicken in a single layer (work in two batches if needed) and brown until cooked through and golden, about 4–5 minutes per side for thicker pieces. Transfer chicken to a plate and keep warm.

3. 3

   In the same skillet, reduce heat to medium and add butter. Sauté the chopped onion until translucent, 4–5 minutes. Add garlic and cook 30–45 seconds until fragrant — don’t let it burn.

4. 4

   Deglaze the pan with the white wine or stock, scraping up browned bits — that’s all flavor, darling. Let it reduce by half, about 2–3 minutes.

5. 5

   Stir in the cream and Dijon (if using). Bring to a gentle simmer and let the sauce thicken for 3–4 minutes. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like a little warmth.

6. 6

   Add the Parmesan a handful at a time, stirring until the sauce is smooth. If the sauce feels too thick, loosen it with some reserved pasta water a few tablespoons at a time until it coats the back of a spoon.

7. 7

   Return the chicken to the skillet and add lemon zest and juice. Fold in spinach or peas now if using — they’ll wilt quickly and brighten the dish.

8. 8

   Toss the drained tagliatelle into the sauce, adding more pasta water as needed to get a silky coating. Finish with chopped parsley and an extra grating of Parmesan.

9. 9

   Serve immediately with extra lemon wedges and pepper — and don’t forget to tell everyone to take seconds.