tagliatelle fresh pasta ragu
This classic pasta recipe sounds like a time-consuming meal, but it’s actually pretty quick to make. Plus, it’s super delicious and can totally be made for a weeknight dinner. Or, make it for a special occasion and impress everyone!
INGREDIENTS
– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp olive oil
– 3 tbsp lemon juice
– 1 tbsp neutral oil
– 1 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 lb fettuccine
– 1 cup heavy cream
– 8 oz Neufchâtel cheese
– 1 cup grated Parmesan cheese
INSTRUCTIONS
– Cut the chicken breasts into ¼-inch strips and place them in a medium-sized bowl. Add the salt, black pepper, olive oil, and lemon juice. Stir to combine. Cover and store in the refrigerator for 30 minutes or up to 2 hours.
– Once the chicken has marinated, heat a large saucepan over medium heat with the butter and oil. Once the butter is melted, add the chicken, and spread the pieces into an even layer. Sauté the chicken until browned on both sides and cooked through, 6-8 minutes. Once the chicken is cooked, remove it from the saucepan and set it aside on a plate.
– Cook the pasta according to the package directions for al dente.
– While the pasta is cooking, add the minced garlic to the saucepan over medium heat. Sauté the garlic for 30 seconds. Add the heavy cream and the Neufchâtel cheese. Stir the mixture until the cheese is smooth and creamy, 3-4 minutes. Keep the sauce at a simmer.
– Once the pasta has cooked, add the noodles to the sauce. Stir in the noodles over low heat. Add the Parmesan cheese and ½ cup of pasta water. Stir the pasta to incorporate and add more pasta water as needed for a smooth and creamy consistency. Add the cooked chicken and stir to combine. Serve immediately with fresh parsley and freshly grated Parmesan cheese.
