Creamy Tagliatelle with Chicken in Pesto Sauce

Bring a half-full pot of water to a boil. Once the water is bubbling, add the salt. Cook the tagliatelle for 10-13 minutes until tender. Carefully scoop out 50 ml of the cooking water and set it aside. Drain the tagliatelle.

Wash the chicken and slice it. Place the chicken in a deep bowl and add salt, cumin powder, garlic powder, cayenne pepper powder, red bell pepper powder, dried parsley, and olive oil. Mix well.

Heat a frying pan over medium heat and cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.

In the same frying pan, heat the butter over medium heat. Add the flour and whisk until smooth. Then add salt, garlic powder, cumin powder, and thyme, and mix well. Pour in the milk and reserved pasta water, and cook for 2-3 minutes until smooth.

Add the heavy cream, green pesto, and Parmesan cheese to the sauce. Let it simmer for 5-7 minutes until the sauce thickens. Set aside 175 grams of the sauce.

Mix the cooked tagliatelle into the remaining sauce.

Spread the tagliatelle in a baking dish and place the cooked chicken on top. Pour the reserved 175 grams of sauce over it, sprinkle with grated cheese, and place the tomato slices on top.

Place the baking dish in a preheated oven at 200°C (390°F) and bake for 8-15 minutes, or until the cheese is fully melted.