1. Start by dicing the onion and adding to a pan of oil over medium-high heat. Leave to cook until transparent
2. Next dice the chicken and add to the same pan to seal. Add salt and pepper to taste
3. Once the chicken is sealed add 30g of butter and 30g of flour to the chicken and mix into a paste that should coat the chicken
4. Add the white wine to change the paste to a thick sauce and then stir for~2 minutes for the alcohol to evaporate
5. Add 1/3 of the chicken stock at a time to the pan, stirring in as you go
6. Add additional seasoning (thyme, mixed herb and any other you desire) and leave to simmer on low heat to a consistency you are happy with while you complete step 7
7. Add salt and water to another pot and bring it to boil. Then add the pasta and cook according to package instructions
8. Add cream to the chicken sauce and mix. Bring to the boil and serve ensuring that chicken is cooked throughout