Boil tagliatelle in a pot with salt and oil.

In another large pot, fry onions & garlic with fresh herbs. Add tomatoes and let it soften. Add the chicken, black pepper, maagi, salt and thyme. Cover and let the chicken cook. Once the chicken cooks, pour in a little double cream. Blend 3 bell peppers with blender and pour into the pan. Add more double cream & a bit of milk if the sauce is too thick, cover and let it simmer.

Once the tagliatelle is ready, drain and toss into the chicken alfredo making sure the pasta is all mixed in with the sauce.