Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.

Set aside to cool slightly, then shred using two forks.

Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.

While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.

Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.