Step 1

Boil pasta: Boil the pasta in salted water. Strain reserving some of the pasta water and set aside.

Step 2

Season chicken: Chop the chicken into small/medium chunks. Add the herbs, salt and pepper, oil and stir thoroughly. Set aside.TIP: You can do this step the night before (cover and refrigerate the chicken until you are ready to make the recipe).

Step 3

Cook chicken: Heat a large non-stick pan then add the chicken and cook over a med./high heat for 2 minutes. Turn the chicken over and cook for another 2 minutes. Towards the end of cooking stir in the garlic. Transfer the chicken to a bowl leaving the juices in the pan (do not turn off the heat).TIP: Do not stir the chicken – it will brown better. If your pan is quite small cook the chicken in 2 batches to avoid overcrowding the pan.

Step 4

Prepare sour cream sauce base: Whisk together the flour, sour cream and 2 tablespoons of the milk until smooth. Whisk in the rest of the milk and set aside.

Step 5

Make sauce: To the pan add the stock and whisk in the sauce mixture. Bring to a gentle simmer and cook for 1-2 minutes until the sauce thickens stirring often (with a whisk).

Step 6

Add chicken: Return the chicken to the pan (along with any juices) and cook for about 30 seconds up to a minute.TIP: It’s important not to overcook the chicken.

Step 7

Serve: Remove from the heat and stir in the lemon zest (add to taste) and butter. Adjust the seasoning if needed, add a little pasta water if required, combine with the pasta and serve.