This is about as close to hands-off pasta as you can get. Tagliatelle, diced chicken, cherry tomatoes, and spinach all go into the pot raw, covered with a mix of olive oil, full cream, and water, then left to cook in a single cycle until the pasta softens and the sauce comes together on its own.

The result is a rich, tomato-based cream sauce without a separate pan for reducing or thickening — the starch released from the pasta as it cooks does that work automatically. A handful of mixed herbs and a generous hit of garlic round out the flavour so it doesn't taste like a shortcut, even though it is one.

Built to serve four, it's a practical answer for a weeknight when you want something warm and filling without standing over a stove, and the olive oil and full cream keep the fat content leaning toward the heart-healthy side rather than a heavy, butter-based cream sauce.