Chicken & Leek Pappardelle Pasta with Garlic & Herb Butter

40g All Things Butter Garlic & Herb Butter

300g Taste the Difference pappardelle pasta

2 Taste the Difference chicken breasts, cut into thin strips

2 medium Taste the Difference leeks, cleaned and sliced into thin rounds

2 garlic cloves, finely chopped

100ml dry white wine

200ml double cream 

2 sprigs fresh thyme (leaves only)

40g parmesan cheese, finely grated (plus extra to serve)

1 tbsp olive oil

Lemon zest 

Salt and cracked black pepper

Step 1

Bring a large pot of well-salted water to the boil. Cook the tagliatelle until just al dente, reserving 100ml of the cooking water before draining. 

Step 2

Meanwhile, heat 1 tbsp olive oil in a wide frying pan over medium-high heat. Season the chicken strips lightly with salt and pepper. 

Step 3

Add the chicken to the pan and sear for 4-5 minutes until golden brown and cooked through. Remove to a plate and keep warm. 

Step 4

In the same pan, add the Garlic & Herb Butter. Once melted, add the sliced leeks and garlic. Cook gently for 5-6 minutes until soft, sweet, and translucent.

Step 5

Deglaze the pan with the white wine, scraping up any caramelised bits from the base. Let it bubble for 1-2 minutes until reduced by half. 

Step 6

Pour in the cream and add the thyme leaves. Stir gently and simmer for 3-4 minutes until the sauce thickens slightly.

Step 7

Return the chicken to the pan along with the drained tagliatelle. Toss everything together, adding a splash of reserved pasta water if needed to loosen.

Step 8

Stir in the grated parmesan until melted into the sauce, creating a glossy coating. Adjust seasoning with salt and pepper.

Step 9 

Serve immediately in warmed bowls, finished with extra parmesan and a few thyme leaves for garnish. Enjoy!