Boil your pasta in well salted water (check out my guide for cooking the perfect pasta!) undercooking by a minute. Reserve some pasta water before draining in case you need it.

Dry the chicken thighs with paper towels, season well with salt and pepper on both sides and lightly dust with flour.

Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat and place the chicken thighs, smooth side down. Cook for 7 minutes (turn heat down if browning too fast) then flip and cook for a further 5 minutes  or until cooked through. Set aside, loosely wrapped in aluminium foil.

In the same skillet add the butter and another drizzle of olive oil if pan is dry and add the mushrooms, toss well.

Lower to a medium heat and leave the mushrooms pretty undisturbed for 5 - 7 minutes until golden brown, turning once.

Add the garlic and rosemary, toss and cook for a minute.

Add the wine and let it reduce for 2 - 3 mins. A gentle simmer.

Add the cream, mix well and bring to a gentle simmer, adjust the heat if you need, it should not be boiling.

Push the mushrooms to one side and add the parmesan in two separate lots, stirring and letting it melt into the cream between additions. 

Add the black pepper, salt and lemon juice and mix in quickly. I like a flat whisk for this.

Cut the chicken into strips and add it along with your cooked pasta into sauce. Mix well and let it gently bubble away for 1 - 2 minutes. It will continue to thicken off the heat so don't worry if it seems too saucy.

Add the chopped parsley, mix through and serve with the lemon zest and extra grated parmesan on top.