Roughly dice the shallots and 5 cloves of garlic and fry them in a saucepan in a little olive oil until translucent. Deglaze with cream and season with salt and pepper. Reduce the cream a little and thicken the sauce with cold-mixed cornstarch as desired.
Season the chicken breast with salt and pepper and cut the remaining garlic into large cubes. Sear the chicken breast in a pan in a little olive oil on both sides, add 6 leaves of basil and garlic and slowly cook the meat over a low heat. When the chicken breast is cooked through, but still juicy, take it out of the pan and let it rest in the oven at 60 degrees Celsius for 5 minutes.
Cook the tagliatelle al dente according to the instructions on the packet.
Spread the tagliatelle on serving plates. Slice the chicken breast diagonally and place on top of the pasta. Pour a little sauce over the tagliatelle next to the chicken breast and garnish with a leaf of basil each.
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