Season chicken and sear in a hot pan for 3-4 minutes, add ¼ cup of water, cover and simmer for 5-6 minutes

Remove and place in a bowl to cool – start to prepare the pasta

Once cooled, shred using your hands or a fork. Whatever is easiest for you

Add ingredients to the bowl of your stand mixer

Using the beater attachment, beat on low speed until well combined

Swap to the dough hook and knead on low speed for 3-4 minutes

Turn out onto a well-floured surface and knead for a further minute until a smooth ball is formed

Wrap in clingfilm and leave in the fridge for 15mins (shred the chicken and make the pesto)

Once rested, divide into 4 pieces and flatten out using your hand

Using the pasta attachment on your stand mixer put the pasta through on setting 1 a few times, folding it back on itself so that you have an even sized piece

Once it is smooth and even then put it through settings 2, 3 & 4 until long and smooth – remember to add flour as necessary

Swap to the fettucine or spaghetti attachment and run the pasta through, toss in flour and repeat the process

Toast the walnuts in a dry pan for 2-3 minutes

Add all the ingredients to a small food processor and blend until you have pesto – about 1 minute!

Cook the fresh pasta for 1 minute in heavily salted bowling water

Drain the pasta reserving ¼ cup of pasta water

Toss the pasta, chicken, pesto & pasta water together

Serve with some grated parmesan