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Marinate the chicken pieces in 1 cup (250 ml) chicken stock, the lemon juice and zest, garlic, thyme, salt and pepper for 3 hours. Refrigerate.
Remove the chicken from the marinade and pat it dry. Keep the liquid. In a frying pan heated over medium heat, sear the chicken pieces in olive oil. Add the liquid from the marinade and 3 cups (750ml) stock. Cook over low heat for 20 minutes.
Add the pappardelle in the frying pan and cook the pasta until desired consistency. Add the cream and adjust seasoning to taste.