Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.

Flatten the chicken breast to an even thickness (about 1-1.5 cm) by laying some plastic wrap over the top and hitting with a rolling pin. Season the breast well with salt and pepper on each side then dust with the flour.

Heat the olive oil in a fry pan over a medium-high heat and fry the chicken for 2 minutes on each side or until cooked through. Lightly wrap in foil and set aside.

Heat the butter over a medium heat and gently fry the garlic for a minute without browning it. Add the rosemary and cook for a further 30 seconds.

Pour in the cream and bring to a very gentle simmer. Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.

Add the pepper and lemon juice and mix in quickly.

Add ? cup of pasta water and let it gently simmer for 2 - 3 minutes to thicken slightly.

Add the cooked pasta, toss and let it gently bubble away for a minute or two.

Slice the chicken then serve the pasta with the chicken pieces on top or tossed through. Top with extra rosemary leaves, freshly grated lemon zest, and more parmesan if desired.