Creamy Pesto Chicken pasta

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp chicken bouillon
• 1 tsp chili flakes
• 1 Juice of lime
• 1 tsp Italian seasoning
• 2 tsp black pepper
• 1 tbsp smoked paprika
• 5 clove garlic, minced
• 1 onion, chopped
• 255 g gluten-free tagliatelle or pasta of choice
• 3 cup heavy cream
• 4 tbsp pesto
• 1/2 cup mozzarella cheese
• Parmesan cheese (optional)
• Fresh basil (optional)
• Extra chili flakes (optional)

1. 1

   Season the chicken In a bowl, coat the chicken breasts with olive oil, butter, chicken bouillon, garlic, smoked paprika, black pepper, Italian seasoning, chili flakes, and lime juice. Let sit for 10–30 minutes if possible.

2. 2

   Cook the chicken Heat a large pan over medium heat. Add a little olive oil and butter if needed. Cook chicken breasts for 3–4 minutes per side until golden brown and fully cooked. Remove and let rest.

3. 3

   Cook the aromatics In the same pan, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook another 30 seconds.

4. 4

   Make the sauce Add smoked paprika and remaining spices if desired. Pour in heavy cream and simmer gently for a few minutes.

5. 5

   Add pesto & cheese Stir in pesto and mozzarella cheese until melted and creamy.

6. 6

   Cook the pasta Boil gluten-free tagliatelle according to package instructions. Reserve a little pasta water if needed.

7. 7

   Combine Add cooked pasta to the sauce and toss well until coated. Simmer 2–3 minutes until thick and creamy.

8. 8

   Finish Slice the rested chicken and place over the pasta. Garnish with parmesan, basil, or extra chili flakes.

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