Preheat the oven to 350°.

Place the chicken breasts in the oven and proceed with the recipe while they bake.

In a wide, high rimmed skillet, melt the butter over medium heat.

While the butter melts, setup a saucepan with water to bring to boil for the pasta.

Remove the chard greens from stems, and chop them into medium sized pieces.

Saute the greens in the butter until softened.

While the chard cooks, add the pasta into the boiling water.

Once the chard is softened, pour the heavy cream, sour cream, and seasoning into the skillet; mix thoroughly.

If the chicken is not ready, reduce the heat under the skillet to let it simmer.

When the chicken is done, cut it into narrow, bite-sized pieces, and add it to the sauce. Let it simmer while you prepare the plates.

Drain and rinse the pasta, arainging it in a circular mound with a middle crater on the plate

Spoon out a serving of the sauce to place in the center of the ring of pasta.

Garnish as desired, and serve.