300g chicken breast fillet

2-3 tablespoons olive oil

1/2 teaspoon noble sweet paprika

1-2 teaspoons fresh herbs (e.g., oregano,
basil, thyme, rosemary, sage), finely chopped

Salt and pepper, freshly ground

1 tablespoon butter

1 small onion, diced

1-2 cloves garlic, chopped

500ml chicken stock

250g orecchiette pasta

75ml cream

50g Parmesan cheese, finely grated

Finely grated zest and juice of 1 lemon

1 handful of fresh baby spinach

1 handful of fresh,
chopped basil, to garnish

Next, melt the butter in the casserole.
Sauté the diced onion and finely chopped garlic in it until translucent. Add
some chicken stock and deglaze the onion-garlic mixture with it. Pour in the
rest of the stock and bring to the boil. Add the orecchiette to the casserole
and cook, constantly stirring for 5 minutes, until the pasta is slightly
softer.

Stir the cream, Parmesan, lemon zest,
juice, and a little salt and pepper into the pasta. Return the chicken to the
casserole and place directly on top of the pasta. Place the lid on and simmer
on low for 10-15 minutes (according to the pasta package directions), until the
chicken strips are cooked through and the pasta is al dente.