1. Cook the Pasta
Cook 300 g (10.5 oz) linguine according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water. Set the pasta aside.

2. Prepare the Chicken
While the pasta cooks, place 3 chopped chicken breasts in a bowl. Sprinkle with 2 tbsp cornflour (cornstarch), 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat the chicken evenly.

3. Cook the Chicken
Heat 3 tbsp oil in a large frying pan over medium heat. Add the chicken pieces and fry for 6-7 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the pan and keep it warm.

4. Sauté the Onion
If there’s not much oil left in the pan, add a splash more. Add 1 small chopped onion and cook for 2-3 minutes, stirring often, until just softened.

5. Add Garlic and Seasoning
Stir in 3 minced garlic cloves, 1/4 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.

6. Make the Sauce
Pour in 180 ml (3/4 cup) strong chicken stock and 180 ml (3/4 cup) double (heavy) cream. Bring to a gentle boil, then simmer for 3 minutes until slightly thickened. Stir in 1 tbsp lemon juice.

7. Combine Pasta and Sauce
Add the cooked linguine to the pan. Sprinkle over 50 g (1/2 cup) finely grated parmesan cheese. Use tongs to toss the pasta in the sauce until well coated. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

8. Finish the Dish
Return the cooked chicken to the pan and stir through. Heat for another minute to warm the chicken.

9. Serve
Divide the pasta between bowls. Top with chopped fresh parsley, extra black pepper, and more grated parmesan if desired.