Step 1

Preheat oven to 160C. Grease a large baking dish.

Step 2

Cook penne according to packet instructions. Drain and set aside.

Step 3

Cut thigh fillets into 3-4 pieces each, and season well with salt and pepper.

Step 4

Heat oil in a large frypan and cook chicken in batches, removing to a plate between batches. Add butter to pan and cook onion for 1-2 minutes until they start to soften.

Step 5

Add carrots and garlic and continue cooking over medium heat for 6 minutes until carrots are tender.

Step 6

Add wine and bring to the boil. Reduce heat, then stir through cream, sour cream, mustard, stock powder and rosemary.

Step 7

Return chicken to the pan and once again bring to the boil. Reduce heat and simmer until chicken is cooked through and sauce is starting to thicken. Check for seasoning and add salt and pepper if required. Remove from heat and stir through cooked pasta.

Step 8

Meanwhile, in a food processor, blitz bread into coarse crumbs. Add parmesan and pulse until just combined.

Step 9

Place pasta mix in baking dish. Sprinkle over bread and parmesan mix. Bake for 20 minutes until bubbling and golden.