A creamy tangle of tagliatelle and chicken that take only ten minutes to cook. Much quicker and tastier than a takeaway
Bring a large pot of water to the boil and salt well. (use an electric kettle if in a hurry). Cook pasta according to packet instructions.
Meanwhile, add the oil to a pan and cook the chicken over a high heat until browned and cooked through.
When chicken is cooked add sweet chilli and cream and 2/3 of the cheese. Stir to coat the chicken in the sauce.
Reserve a little of the pasta water before draining. Then add to the pan with the chicken and sauce. Adding a little of the pasta cooking water to make creamy and help cling to the pasta.
Using tongs or a pasta claw to add to a bowl then sprinkle with remaining cheese and sprinkle with chopped parsley. Eat immediately.