Creamy chicken and mushroom pasta

Method

1. Heat the oven to 200°C fan/gas 7. Put the chicken on the baking tray, drizzle with 2 tbsp oil and add salt and pepper. Roast for 15-20 minutes until cooked through. Set aside to cool slightly, then roughly shred the meat.
2. Meanwhile heat the remaining oil in a large pan. Add the garlic and cook for 1 minute, then add the mushrooms and fry, stirring now and then, for 6-8 minutes until tender and taking on colour. Stir in the chicken and a pinch of salt to season. Set aside.
3. Cook the pasta according to the pack instructions. Drain, reserving about 50ml pasta water, then toss with a splash of oil to keep the shells separate.
4. Pour the cream in a large/wide pan and simmer for 1 minute, then add the lemon zest and juice, ricotta and shredded sage. Stir in the chicken and mushroom mix. Toss the pasta shells with the hot mixture, adding enough reserved pasta water to create a creamy sauce that coats the pasta.
5. Heat a large glug of oil in a small pan over a high heat. Add the whole sage leaves and sizzle for about 45 seconds. Remove and drain on kitchen paper. Sprinkle the leaves over the pasta with the lemon zest and parmesan (if using) and plenty of black pepper to serve.