a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

c) Add the penne and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and leek to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Add the garlic to the cooked chicken and cook for 1 min.

b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste.

c) Bring to a boil, then simmer until reduced by half, 3-4 mins.

a) Stir the creme fraiche into the sauce and simmer for 3-4 mins, then remove from the heat.

b) Mix in the cooked penne, half the cheese and three quarters of the pesto.

c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

a) Share the creamy chicken pesto pasta between your bowls.

b) Drizzle over the remaining pesto and sprinkle with the remaining cheese.

c) Top with a handful of rocket to finish.