Fresh Pappardelle Pasta with Chicken, Basil and Parmesan Sauce

Homemade egg pasta served with sautéed chicken, aromatic basil, and a rich, creamy Parmesan white wine sauce.

Chicken Dinner Italian Pasta Fresh Pasta Creamy

Estimated Nutrition

Calories

1172.9

kcal / serving

2345.8 kcal total

Carbs

76g

per serving

152 g total

Fat

79.1g

per serving

158.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

large, free-range

200

Double Cream

Parmesan Cheese

grated

GrainsCereals

200

Plain Flour

plus extra for dusting

Liquids

100

White Wine

Meat

0.5

piece

Chicken Breast

skin removed, sliced into strips

NutsSeeds

clove

Garlic

peeled and crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bunch

Basil

fresh, chopped

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Red Onion

sliced into thin wedges

Method

Process flour and eggs in a food processor until a dough forms.

Knead the dough on a floured surface for a few minutes.

Cover dough with cling film and refrigerate for one hour.

Roll out the dough thinly and cut into long strips.

Sauté chicken and onion in oil for 4 minutes until cooked.

Add garlic, wine, and cream, then simmer until thickened.

Stir in the chopped basil and Parmesan, then season.

Boil the pasta for 3 minutes and drain.

Toss the pasta with the sauce and serve immediately.