2 chicken breast diced
Chicken stock cube
4 garlic cloves
90g grated parmesan
Small handful fresh flat Parlsey finely chopped
Small handful fresh chives finely chopped
1 tsp chilli flakes
40ml double cream
Salt and pepper
Start by roasting your garlic cloves drizzle with oil and add to oven set to 130c for approx 20 mins until they are soft and sticky. Mash them up and keep them to one side.
Heat some olive oil and a small amount of the butter in a pan and fry off the chicken breast, season well and make sure you get a good colour on the chicken by using a high heat. Remove from the pan and set aside but retain the pan to use again.
Bring some water to the boil for your pasta and stir in your chicken stock cube, this will give the pasta an extra chicken boost.
Cook pasta until tender, scoop out a large mug full of the pasta water/stock and reserve before straining the rest
Return the frying pan to the heat add the pasta water/chicken stock and the remaining butter when the butter is melted stir in 3/4 of the parmesan and the roasted garlic.
Return the chicken to the pan and stir through the cooked pasta, toss everything well you want to coat the pasta with the butter emulsion as much as you can.
Stir in the herbs, chilli and cream. Again coating everything really well.
Serve with an extra sprinkling of Parmesan cheese.
Slut this up to the Max by breadcrumbing the chicken and adding crispy bacon and garlic bits .