Preparation

• Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
• Whilst the pasta is cooking, prepare the chicken. Place the chicken in a bowl and sprinkle over the cornflour, salt, pepper, and garlic powder. Toss together to coat.
• Add the oil to a large frying pan and heat over medium heat.
• When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally until cooked throughout.
• Remove the chicken from the pan and place in a warm bowl.
• Add chopped onion to the pan and cook for 2-3 minutes, stirring often, until just starting to soften.
• Add garlic, salt, and pepper to the pan and cook for 1 minute.
• Stir in the stock and cream, bring to a boil, and simmer gently for 3 minutes until slightly thickened.
• Stir in the lemon juice.
• Add the pasta to the pan, then sprinkle over the parmesan and use tongs to lift and drop the pasta in the sauce until fully coated.
• Add reserved pasta water if needed for desired sauce consistency.
• Add the cooked chicken back to the pan and stir through, heating for a minute to ensure the chicken is hot. Turn off the heat.
• Divide between bowls and top with chopped parsley, black pepper, and grated parmesan.