Creamy Garlic Tagliatelle with Double Cream & Chilli Flakes

| | kukskitchen 

University Kitchen – Recipe #1

If you’ve just moved away to university, welcome to the wonderful world of cooking for yourself! It can seem a bit daunting at first, but trust me—it doesn’t have to be complicated.

As a mum of two boys, I’ve learned one very important thing: they’ll happily watch a 30-second Instagram reel and believe they’re suddenly Michelin-star chefs… but ask them to read a recipe, and somehow that’s “too much work!” 😄

So this series is for every student (and every parent secretly hoping their child eats something other than instant noodles). These recipes are simple, quick, budget-friendly, and most importantly, genuinely delicious.

We’re starting with a creamy garlic and chilli tagliatelle—a comforting pasta dish that’s ready in under 20 minutes, uses just a handful of ingredients, and tastes like something you’d order at a restaurant.

Happy cooking… and remember, if you can boil pasta, you can absolutely make this! 🍝

Creamy Garlic Tagliatelle with Crispy Chicken Thighs, Double Cream & Chilli Flakes

Serves: 2–3
Preparation time: 10 minutes
Cooking time: 35–40 minutes

Ingredients

• 250 g tagliatelle
• 2–3 whole chicken thighs, bone-in and skin-on
• Salt and freshly ground black pepper
• 2 tbsp olive oil or butter
• 4–5 garlic cloves, finely chopped or minced
• ½–1 tsp chilli flakes (adjust to taste)
• 1 tsp Italian mixed herbs
• 200 ml double cream
• 50 g grated Parmesan (plus extra for serving)
• A handful of fresh basil leaves, torn
• Zest of ½ lemon

Method

1. Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve about ½ cup of the pasta cooking water before draining.
2. Pat the chicken thighs dry and season generously with salt and freshly ground black pepper.
3. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken thighs skin-side down and cook slowly for 8–10 minutes until the skin is golden and crispy. Turn and cook for another 10–15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to rest.
4. In the same pan, use the flavourful chicken juices and fat to make the sauce. Add the garlic and cook gently for 1–2 minutes until fragrant.
5. Add the chilli flakes and Italian mixed herbs, stirring for 30 seconds.
6. Pour in the double cream and bring to a gentle simmer. Add the Parmesan and stir until you have a smooth, creamy sauce. Season with salt and freshly ground black pepper.
7. Add the cooked tagliatelle to the sauce and toss well, adding a splash of reserved pasta water if needed to create a silky texture.
8. Place the chicken thighs back on top of the pasta or serve alongside. Finish with torn basil leaves, extra Parmesan, and lemon zest.

A beautiful comfort dish — crispy golden chicken thighs with a creamy garlic chilli pasta underneath. 🍝

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 Cheers 

Sherin Jos

🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

✨ The real secret

No heavy sauces here. The magic is in celery, eggs, and white pepper — that’s what gives this fried rice its true Indo-Chinese identity. Simple, sharp, and addictive.

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🛒 Ingredients

Rice

• 3 cups cooked basmati rice (cooled, preferably day-old)

Protein (optional)

• 1 cup chicken (diced) / prawns / paneer

Vegetables & flavour base

• 2 tbsp oil

• 4 cloves garlic, finely chopped

• 1/2 cup carrots, finely chopped

• 1/2 cup beans, chopped

• 1/2 cup cabbage, shredded

• 3 sticks celery, finely chopped (key)

• 4 spring onions, chopped (whites + greens separated)

Eggs (the magic touch)

• 8 eggs, scrambled separately

Seasoning

• 1 tbsp soy sauce

• 1 tsp vinegar

• 2 tsp white pepper (essential)

• Salt to taste

Optional for extra kick

• 1 tsp green chilli paste

• 1/2 tsp MSG

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🍳 Method

1. Prep the rice
   Use cooled, separated rice — no clumps.

2. Scramble the eggs
   Lightly scramble the eggs in a little oil. Keep them soft and set aside.

3. Cook protein (optional)
   Stir fry chicken/prawns with a pinch of salt and pepper. Set aside.

4. Build the base
   Heat oil in a wok. Add garlic — sauté till fragrant.

5. Veg on high heat
   Add carrots, beans, and celery. Stir fry on high heat — keep that crunch.

6. Spring onion whites + cabbage
   Add cabbage and spring onion whites. Toss quickly.

7. Season simply
   Add soy sauce, vinegar, salt, and white pepper. Mix well.

8. Bring it together
   Add rice, cooked protein, and scrambled eggs. Toss on high heat.

9. Finish strong
   Add spring onion greens, give a final toss, and switch off heat.

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🔥 Pro Tips

• Less sauce = better flavour — don’t drown the rice

• Celery + eggs + white pepper = signature Indo-Chinese taste

• High heat always — that slight smokiness matters

• Let the rice fry slightly before mixing too much

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🍽️ Serving

Light, smoky, and packed with flavour — this version doesn’t need anything on the side… but pairs beautifully with chilli chicken if you want to go all out 😉