Trim and slice chicken thighs into bitesize pieces
Chop mushrooms into quarters
Dice shallots and garlic
Chop parsley
Add 250ml of boiling water to a vegetable stock cube

Add pasta to salted water and cook on medium heat for 10-12 minutes

In a large saucepan, melt butter over a low heat
Once liquidised, add flour and stir until smooth
Add garlic granules, old bay and white pepper
Heat gently until roux turns blonde
Add more flour if needed until texture is thick and smooth
Set aside and allow to cool

In a frying pan, heat a neutral oil on a high heat
Add chicken pieces and brown for several minutes, turning occasionally and moving around pan to cook evenly
Once cooked, set aside chicken in a bowl

Deglaze the pan with the liquor and reduce heat to medium, loosening all the fond from the pan
Add shallots and garlic and cook until translucent
When the liquid is nearly reduced, add mushrooms and cook for several minutes, moving around in pan occasionally
Once cooked, remove the mushrooms with a slotted spoon and set aside with the chicken
Add the stock to the pan and combine with the fond and vegetables

Once pasta is al dente, drain and set aside along with some of the pasta water

Add a cup of the hot stock mixture to the roux and stir until smooth
Add the rest of the mixture and bring to a simmer
Reduce the sauce down by around half, around 20-30 minutes

When the sauce thickens enough to coat a spoon, pour over a sieve and discard the vegetables
Return the smooth sauce to the pan
Grate the zest of a lemon and add salt and pepper
Grate in the cheese and stir until thickened
Add a knob of butter
Add in the chicken and the cooked pasta and stir until coated and cook gently for several minutes
Add the juice of the lemon or reserved pasta water if it gets too thick

Remove from the heat and finish with salt, black pepper, grated cheese and parsley