Chicken and Baby Leek Tagliatelle with Classic Basil Pesto


  • 400g dried tagliatelle
  • olive oil
  • 500g chicken breasts, cut into bitesize chunks
  • 6 baby leeks, sliced
  • 125g full fat crème fraiche
  • 1 jar Sacla’ Classic Basil Pesto
  • freshly grated Parmesan, to garnish


  1. Bring a large pan of salted water to the boil, and cook the Tagliatelle according to packet instructions.
  2. Place a large frying pan on a medium heat and fry the chicken pieces until golden brown, then add the leeks and fry for a further minute.
  3. Add the crème fraiche to the frying pan along with the Basil Pesto, then add the cooked pasta and a little of the pasta water (if needed).
  4. Stir until all the pasta is coated and serve immediately with a grating of Parmesan.


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