Creamy Pasta with Chicken & Olives

Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Before draining, reserve a small ladle of the cooking water, then drain the pasta.

Meanwhile, cut the chicken into cubes.

Heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and cook for 30 seconds, stirring.

Add the chicken to the pan. Season with salt, pepper and Espelette pepper. Cook for 4 to 5 minutes, stirring regularly.

Lower the heat, then add the ricotta, cream, olives and reserved cooking water. Mix well, then add the drained pasta. Mix again and cook for 1 more minute.

Serve the pasta on a plate. Season again with a pinch of Espelette pepper and a drizzle of olive oil. Enjoy!