Heat a pan up and add olive oil, chopped garlic, basil and oregano. Add chicken breasts or thighs and brown off, turning to give an even spread of the oil et al. Chop a few shallots and add to the chicken; a few minutes later add some white wine and reduce until the alcohol has simmered off. Bring a saucepan of lightly salted water to the boil and add in the pasta (follow the cooking directions and cook to your preference). Once the chicken is cooked through, add in some cream and stir to give a consistent finish, reduce the heat and simmer until the pasta is ready, thickening the sauce with cornflour if required. Once the pasta is done, drain off the water and return it to the pan. Then add the sauce from the chicken to the pasta and stir until evenly coated. Serve up the pasta and sauce and place the chicken on top of the bed of pasta. Add parmesan to finish and enjoy with a glass of white!
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