Creamy Garlic Tagliatelle with Double Cream & Chilli Flakes | University Kitchen – Recipe #1 | 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

• 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.
• Pat the chicken thighs dry and season generously with salt and freshly ground black pepper.
• 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.
• 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.
• Add the chilli flakes and Italian mixed herbs, stirring for 30 seconds.
• 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.
• Add the cooked tagliatelle to the sauce and toss well, adding a splash of reserved pasta water if needed to create a silky texture.
• Place the chicken thighs back on top of the pasta or serve alongside. Finish with torn basil leaves, extra Parmesan, and lemon zest.

Optional additions: Mushroom , onion while sauteeing   



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



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Thank you xx


Cheers
Sherin Jos

Italian Creamy Tomato Spinach Chicken | kukskitchen

Italian Creamy Tomato Spinach Chicken

Sometimes the simplest ingredients come together to create something deeply comforting. This creamy tomato chicken is inspired by rustic Italian flavours but cooked the way I enjoy it at home. Juicy chicken thighs simmer gently in a rich tomato cream sauce with garlic, spinach and a hint of chilli. It is the kind of dish that feels indulgent yet effortless, perfect with pasta, rice or simply some warm bread to soak up the sauce.

Ingredients

Chicken thighs – 2, deboned (kept whole)

Salt – to taste

Black pepper – to taste

Chilli flakes – 1 tsp (for marinating the chicken)

Olive oil – 2 tbsp

Garlic – 4 cloves, minced

Onion – 1 medium, finely chopped

Tomato paste – 2 tbsp

Crushed tomatoes – 1 can (14 oz)

Heavy cream – 1 cup
(substitute coconut cream for a dairy free option)

Spinach – 2 cups fresh, packed

Red pepper flakes – 1 tsp (adjust to taste)

Parmesan cheese – ½ cup, grated (optional)

Fresh basil – a small handful, torn (optional)

Crushed chilli flakes – for garnish

Instructions

1. Marinate and cook the chicken
Season the whole deboned chicken thighs with salt, black pepper and chilli flakes. Heat a little olive oil in a pan and shallow fry the chicken until lightly golden and cooked through. Remove and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook briefly to deepen the flavour.
Add the crushed tomatoes, mix well and allow the sauce to simmer for a few minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly.

5. Add spinach and chicken
Stir in the fresh spinach and cook until wilted. Return the whole chicken thighs to the pan and let them simmer in the sauce. Season with red pepper flakes, salt and pepper. If using, add the Parmesan for extra creaminess.

6. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot with extra Parmesan on the side if desired.

Tips

• Sear the chicken well before adding it to the sauce. The golden crust adds extra depth of flavour to the dish.

• Use good quality crushed tomatoes. Italian style tomatoes tend to give a richer and slightly sweeter sauce.

• Let the sauce simmer gently for a few extra minutes after adding the chicken. This allows the flavours to come together beautifully. 🍅🍗

Creamy Tomato Spinach Pasta | kukskitchen

Creamy Tomato Spinach Pasta

This creamy tomato spinach pasta is one of those comforting dishes that comes together with very little effort but feels deeply satisfying. I often make it on evenings when I want something warm and indulgent without spending too much time in the kitchen.

I remember the first time I tried something similar, a simple pasta where the sharpness of tomatoes met the softness of cream, creating a sauce that was both rich and bright. Over time I started adding little touches, garlic for depth, spinach for freshness, and chilli flakes for a gentle kick. Now it has become one of those reliable dishes that always pleases. Simple ingredients, but a bowl that feels like comfort.

 A few things before we start: 

• Salt the pasta water well. It should taste like the sea. This is the first layer of seasoning for the whole dish. The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

• Cook the tomato paste briefly. Let it fry for a minute or two before adding the crushed tomatoes. This deepens the flavour and removes the raw taste.

• Reserve a little pasta water. A few tablespoons stirred into the sauce can help loosen it and make it coat the pasta better.

• Do not overcook the spinach. Add it at the end and let it just wilt into the sauce to keep its colour and freshness.

• Balance the cream and acidity. If the tomatoes taste too sharp, a little extra cream or Parmesan will round the sauce nicely.

• Finish with heat and herbs. A pinch of chilli flakes and fresh basil right before serving lifts the whole dish.

 

Ingredients

• Pasta – 12 oz rigatoni (or any pasta of your choice)

• Olive oil – 2 tbsp

• Garlic – 4 cloves, minced

• Onion – 1 medium, finely chopped

• Tomato paste – 2 tbsp

• Crushed tomatoes – 1 can (14 oz)

• Heavy cream – 1 cup
  (substitute coconut cream for a dairy-free option)

• Spinach – 2 cups fresh, packed

• Red pepper flakes – 1 tsp (adjust to taste)

• Parmesan cheese – ½ cup, grated (optional)

• Salt and pepper – to taste

• Fresh basil – a small handful, torn (optional)

• Crushed chilli flakes – for garnish

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions (about 10–12 minutes). Drain and set aside.

2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 4–5 minutes, until softened and fragrant.

3. Build the sauce
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour.
Add the crushed tomatoes, mix well, and let the sauce simmer for about 5 minutes.

4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook for another 3–5 minutes, until the sauce thickens slightly.

5. Add the spinach
Stir in the fresh spinach and cook until wilted. Season with red pepper flakes, salt, and pepper. If using, add the Parmesan now for extra creaminess.

6. Combine
Add the drained pasta to the skillet and toss well so the rigatoni is fully coated in the creamy tomato sauce.

7. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot, with extra Parmesan on the side for those who like it richer.

Chicken and Mushroom Linguine | Kukskitchen

A quick and easy dinner is what you want after a long day at work when hungry tums are waiting to see what you are making. My little one loves pasta, but I rarely make it for fear of carb over-load and more importantly my hubby dear is not a big fan of this Italian staple. I do love this recipe which is quick to put together and is great on the palate. The sauce is so creamy you want to lick the plate afterwards.

Home made pizza base: with my kinda toppings :-) | Kukskitchen

Pizza is a favourite especially when catering to kids in a party. My son luvs it and so does his friends. I prefer making my own pizza base as it is way better than the ready-made ones. I have altered my technique over the years and the one described below is by far the best. I luv pizza hut and some of my alterations have been for my base to look and taste like theirs. Make them yourself and let me know. :-)

Makes: 2  large (10") pizzas

My second guest post, on Sumanarthy's kitchen | Non diary vegetarian pannacotta | Kukskitchen

I proudly present my second guest post, this time in my dear friend Sumanarthy's blog,  who I met in the blogophere :-) She own's a beautiful blog featuring traditional and western recipes. I was delighted when she asked me to do a guest post. To see the post and to get the recipe visit  here .

The recipe I chose was a non-diary vegetarian pannacotta. My son went through a phase of milk protein intolerance and I was trying to make his favourite desserts milk protein-free. I present here one such effort.

Ingredients for one layer:

Plain almond milk - 2 cups
Vanilla extract - 1 tsp
Sugar - 1/4 cup
1 envelope powdered gelatin
Water - 4 tbsp

Method:

• In a saucepan, combine the almond milk, vanilla and sugar. Turn the heat on and cook on medium heat until the mixture begins to simmer, stirring frequently.
• Pour the gelatin into a small bowl and then pour the 4 tablespoons of water over the gelatin. Let sit until spongy, about 5 minutes or less.
• When the almond milk mixture gives the first bubble, remove from heat.
• Pour a small amount of the almond milk mixture in with the spongy gelatin, let sit for a minute and then stir. Pour the gelatin mixture back in to the saucepan containing the almond milk and stir until the gelatin is dissolved.
• Pour the pannacotta mixture to a mould, cover with plastic wrap and place in the fridge for 8 hours or overnight to set up.
• Serve with slices of peach and orange rind for that bite.

To get the layered effect.

Strawberry essence - 2 drops + Edible pink colour - 1 drop (or use strawberry dairy free powder)
Chocolate chips / powder dairy free - 1 tbsp

• Mix the above portion with chocolate chips (or powder), pour in a mould and leave in the fridge for 10 minutes.
• Meanwhile prepare a second portion of the panacotta following the above recipe again and mix in strawberry powder (or essence +colour) and mix well to combine. Pour this carefully over the set chocolate panacotta making sure not to disturb the bottom layer. Leave in fridge for another 10 minutes.
• Now is the time to prepare a third portion of panacotta using the above recipe again, leave it plain and pour this over the second layer, carefully again. Cover with plastic wrap and leave in fridge for 8 hours or overnight.

Cheers

Sherin

Chicken n Broccoli Lunch Bowl in 10 Minutes | featuring whole wheat cous cous | Kukskitchen

Thattikkuttu baked chicken: featuring Schwartz Italian seasoning

A quick fix is what I prefer on weekdays when I come home tired after work. Chicken is one versatile ingredient which comes around tasty quickly with much less effort. I have a few of these thattikkuttu (malayalam for whipping up something with no particular recipe or plan)