Boil the tagliatelle in salted hot water. Let them cook for about 8 minutes and drain.

In a pan, put some butter and lightly fry the chicken. Add the ham, milk cream, half the cheese and finally the broth. Stir over low heat constantly until the sauce thickens.

Add the above mixture with the chicken to the tagliatelle and put everything in a fireproof pan. Sprinkle with the rest of the cheese on top and put in the oven until it turns reddish.

Serve immediately and ... Bon appetit!