Fresh egg pasta in a sauce made from free range chicken and eggs


This recipe is for a comforting and delicious dish of fresh egg pasta served in a rich and creamy sauce made from free-range chicken and eggs. The pasta is made from scratch using a mixture of eggs and flour, creating a tender and flavorful base for the sauce. The sauce is made from simmered free-range chicken, which adds a succulent and juicy texture to the dish, and eggs, which create a creamy and satisfying finish. Whether you serve this dish for a special occasion or just a simple weeknight dinner, it is sure to be a hit with all who try it. So, why not bring the taste of Italy to your own kitchen with this fresh egg pasta in a sauce made from free-range chicken and eggs.


  • 1 lb fresh egg pasta
  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley


  • Cook the fresh egg pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
  • Season the chicken pieces with salt and pepper and coat with flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
  • Stir in the chicken broth and heavy cream and bring to a boil. Reduce heat and let simmer for 2-3 minutes.
  • Stir in the lightly beaten eggs, whisking constantly, until the sauce thickens, about 2-3 minutes.
  • Stir in the cooked chicken and grated Parmesan cheese.
  • Serve the fresh egg pasta with the chicken and egg sauce, garnished with chopped parsley. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.