Cook the pasta in boiling salted water according to packet instructions and add another 1 to 2 minutes for the pasta to be just over al dente. Check and taste, it should be softer than having a 'bite to it' Reserve 1 to 2 cups of the pasta water towards the end of cooking to make sure you get the startchy water. Drain into a colander and toss into a bowl. Add half a tablespoon of olive oil, and ½ and teaspoon of garlic & herb, mix and set the pasta aside in a flat bowl type dish so it's not clumped together. If you do this step you don't need to rinse the pasta!

Prep, season & sear the chicken: Dry the chicken cubes with a clean towel or kitchen tissue paper. In a plate add all the chicken ingredients and use 1 tablespoon of olive oil. Use your clean hands to combine, it's the best way for the spices and seasoning to mix with the chicken.

Cook the chicken: Heat a non stick pan or skillet, add the the remaining 2 tablespoons of oil. Once hot, add the chicken pieces on medium heat and don't touch for the first 2 minutes. Turn the chicken over, increase the heat to high and cook for another 2 to 3 mintues. Remove from the heat but not from the pan! This is what will give the salad flavor!

Combine: Add all the ingredient parts together, pasta, herb sauce, chicken and parmesan cheese. Mix it well together. Depending on the quantity, my suggestion is always to add part at a time for everything to properly absorb all the flavors. Dumping all the ingredients together is not the best idea. Layer by layer, fold, taste and season as you go.

Serve: Garnish not necessary but feel free to add any of the herbs you used for the herb sauce. Cover with plastic wrap and store in the fridge until needed. Pour the remaining pasta water into a jar and keep in the fridge. When needed, remove the herb pasta from the fridge and use the pasta water to recreate the soft consistency. Enjoy.