Ingredients

• 300g pasta shapes
• 2 tbsp olive oil
• 500g chicken breast, sliced
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 250ml chicken stock
• 200ml double cream
• 50g Parmesan, finely grated, plus extra to serve
• Salt and black pepper
• A small handful of chopped parsley

Method

1. Cook the pasta in salted boiling water according to the packet instructions. Reserve a mug of the cooking water, then drain.
2. Meanwhile, heat the olive oil in a large frying pan. Season the chicken and cook for 6-8 minutes until golden and cooked through. Lift out onto a plate.
3. Add the onion to the same pan and cook for 3-4 minutes until softened. Stir in the garlic for 1 minute.
4. Pour in the chicken stock and simmer for 2 minutes, scraping up any flavour from the pan.
5. Stir in the cream and Parmesan, then return the chicken to the pan. Simmer gently until the sauce thickens slightly.
6. Add the drained pasta and toss everything together. Loosen with a splash of the reserved pasta water if needed.
7. Finish with parsley and a little extra Parmesan before serving.