Roast chicken breasts on the barbecue and let rest in the kitchen.

Bring a large pot of salted water to boil and cook linguini until al dente. Strain before adding to your sauce.

In a large saucepan add butter, chicken stock, cream and white wine, stirring over medium heat for 5 minutes until slightly reduced. Add lemon zest and juice, whisking together to incorporate fully. Add boursin cheese and stir for 2-3 minutes until fully incorporated into your sauce. Add salt and pepper to taste.

Separate pasta into bowls, topped with thinly sliced chicken and top with shredded gruyere cheese.