Prep Time: 15 minutes

Cook time: 15 minutes



Quick, comforting, creamy and satisfying.



  1. Cook the pasta according to packet instructions in plenty of boiling, salted water.
  2. Drain.
  3. The cooking time will neatly coincide with preparing the sauce.
  4. Tear the chicken into bite-sized pieces.
  5. Chop the sage.
  6. Remove the zest from half the lemon and chop finely.
  7. Dissolve the stock cube in the boiling water and stir in 1 tbsp lemon juice, the zest and sage.
  8. Melt the butter in a medium pan, stir in the flour to make a smooth paste.
  9. Gradually add the stock, stirring constantly to make a thick, creamy sauce.
  10. Simmer for 5 minutes, stir in the crème fraîche, taste, season with salt and pepper and add the chicken.
  11. Stir the sauce into the drained pasta and serve with a lemon wedge and a little chopped parsley or chives.
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