Prep, season & sear the chicken - Dry the chicken cubes with a kitchen towel or kitchen tissue paper. In a plate or board, season the chicken with salt, pepper, spices and extra virgin olive oil. Combine making sure that all the chicken is well coated.

Bring a large pot of salted water to the boil to cook the pasta.Cook the chicken - Heat a non stick pan or skillet, add the the remaining oil (add more if needed). On medium-high heat, add the chicken pieces and don't turn them for the first 2 minutes until they've gained momentum. 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!

Cook the pasta - (this step can be done in and between seasoning and cooking the chicken)In boiling salted water, cook the pasta according to packet instructions and add another 1 to 2 minutes for the pasta to be just over al dente. Drain the pasta, reserving 2 cups of the starchy pasta water. Add the now drained pasta into a large bowl and add a drizzle of extra virgin olive oil and give the pasta a toss with the olive oil.

Combine - Add all the ingredients together, pasta, green 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.