Add the oil to the casserole dish and allow to heat up on a medium heat before adding in your chicken.
Allow to seal and brown for around 4 minutes each side.
While the chicken cooks dice your carrots, celery and onion.
Once the chicken has browned add in the cumin, tarragon, mixed herbs, thyme and chilli flakes.
Cook for another 3-4 minutes or until your chicken is fully cooked.
Once the chicken is fully cooked remove and place to the side until later.
Add your carrots, celery and onion to the pot and add salt and pepper to taste.
Sprinkle the flour and butter over the vegetables and stir together.
Let the vegetable soften for around 8 minutes before adding in your stock.
I like to add one stock cube with 500ml of water. If you would like a stronger flavour you add always add another stock cube in later when the sauce has formed.
Cover and allow to cook for a further 10-15 minutes until the vegetables are cooked through.
Shred or cut your chicken to your desired thickness.
Add your chosen pasta into the pot as well as your shredded chicken.
Stir and allow to cook until the pasta is ready. Approximately 10 minutes
Finally add your cream cheese and stir thoroughly and allow to simmer for 3-4 minutes.
