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Heat up the oil in a large pan. Then stir fry the chicken for a few minutes on a medium-high heat until cooked through. Remove from the pan and set aside for now.
Add the mushrooms to the pan you cooked the chicken in. Cook until softened (a few minutes). Add the garlic and cook for a minute longer, then add the wine and let sizzle for a moment.
Meanwhile, cook the pasta until 'al dente' (just cooked), or a couple of minutes less than it says on the package.
Now add the lemon zest to the pan, followed by the crème fraiche or cream and most of the parsley. Then stir the cooked chicken back into the mushroom mixture.
Lift the pappardelle out of the cooking water and add directly to the pan using kitchen tongs. Toss everything together well, then add enough cooking water to make the dish loose and silky.
Serve out into two bowls. Sprinkle with the rest of the parsley and parmesan to taste.