Creamy Pasta with Chicken and Pesto

Fremgangsmåte

Start by making the pasta and place it in the refrigerator to rest. Preheat the oven to 170°C.

Rub the chicken with salt, pepper, thyme, lemon juice, and olive oil. Make the pesto according to this recipe.

Quickly sear the chicken on each side over high heat in a frying pan with butter. Then transfer to an oven-safe dish and insert a meat thermometer into the thickest part of the chicken breast. The chicken is done when the thermometer reads 61°C.

Place the bacon on medium heat so it can cook slowly while the chicken is in the oven.

Roll out the tagliatelle with a pasta machine. Put a pot of pasta water on to boil. Chop the spring onion and sun-dried tomatoes.

When the pasta water is boiling and the chicken reaches 61°C, remove the chicken from the oven and let it rest while you cook the pasta. Check if the pasta is done after about 2 minutes.

Drain most of the water, reserving about 1 dl. Return the pasta to the pot you cooked it in along with the pasta water, then add the bacon, pesto, sun-dried tomatoes, spring onion, cream, and the chicken that you’ve now cut into pieces.

Serve immediately with garlic baguettes as a side.