Step 1

Boil the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 250 ml of the pasta water. Set aside.

Step 2

Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken well with sea salt.

Step 3

Once the pan and oil are hot (the oil will shimmer), place the chicken thighs in the pan and sear for about 6 minutes on each side until the chicken is cooked through. Use a thermometer to ensure the chicken reaches at least 75°C.

Step 4

Remove the chicken from the pan and set aside.

Step 5

Add the butter to the same pan over medium heat. Melt the butter, then add the minced garlic. Cook for about 5 minutes until the garlic is softened and fragrant.

Step 6

Pour in the chicken stock or water and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer.

Step 7

Stir in the lemon juice and zest. Gradually pour in the single cream while whisking continuously. Add the grated Parmesan and simmer gently for about 5 minutes until the sauce thickens. Taste and adjust the seasoning.

Step 8

Stir in the chopped parsley and basil, and add the crushed chilli flakes if using. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.

Step 9

Slice the chicken thighs and place them on top of the pasta. Pour any juices from the chicken back into the pan.