Cut the chicken into bite sized pieces. Season generously with salt and black pepper.

Add the butter to a large pot with some cooking oil over a medium to high heat. Once it’s melted, and starts to brown, add the chicken and cook until there are no more visible pink bits.

Pour in the chicken stock, then add the pasta straight into the pan and bring it to the boil.

Turn the heat down to a low-medium, cover with a lid, and cook until the pasta is cooked, stirring occasionally in between. This should take 10-12 minutes.

Turn the heat off. Then add the cream cheese, basil pesto, and cherry tomatoes. Stir well until it’s creamy.

Stir through the rocket right at the end, then taste for seasoning.

Dish it up and finish it with some grated parmesan if you like. Enjoy.