Ultimate Creamy Chicken and Pesto Tagliatelle

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the (now empty) frying pan.

When the chicken has 5 mins left, add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. 

Once cooked, drain the tagliatelle in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

When everything's almost ready, pop the frying pan back on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Add the cooked pasta and half the Parmigiano Reggiano to the sauce.

Continue to stir until piping hot, adding a splash of water if it's a little too thick.