Creamy tagliatelle with chicken breast, basil and crème fraîche, topped with crispy prosciutto.
Swap the tagliatelle for a certified gluten-free tagliatelle or similar long GF pasta. Everything else in this recipe is naturally GF.
Bash the basil into a smooth, dark green paste before adding it — a rough paste won’t coat the pasta evenly. Go steady with the salt flakes; the basil paste carries a lot of seasoning and the prosciutto adds more on top.