Creamy Chicken and Prawn Pasta with Cherry Tomatoes

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

3.In the same skillet, add a bit more olive oil if needed, then add the chopped red onion (1 medium) and minced garlic (2 cloves). Sauté for 2-3 minutes until the onion is translucent.

4.Add the raw prawns (200 g) to the skillet and cook for 3-4 minutes until they turn pink and are cooked through. Stir in the halved cherry tomatoes (200 g) and cook for an additional 2 minutes until they soften slightly.

5.Return the cooked chicken to the skillet and mix well with the prawns and tomatoes. Reduce the heat to low and stir in the crème fraîche (150 g), mixing until everything is well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

6.In a small bowl, whisk the eggs (2 large) and season with salt and pepper. Remove the skillet from the heat and quickly stir in the eggs (2 large), allowing the residual heat to cook them gently and create a creamy sauce.

7.Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Adjust seasoning with more salt and pepper if needed.

8.Serve immediately, garnished with fresh basil leaves.