(so good I had to write the recipe down)
Season chicken with salt, pepper and herbs.
Sauté leeks, garlic and salt in olive oil. When translucent add 2 cups chicken stock, fresh parsley and Parmesan. Bring to rapid boil. Add seasoned chicken. Flip chicken to finish. About 15 minutes total cooking. Remove chicken.
Add 1-1/2 cup of chicken broth, red pepper flakes, more fresh parsley and Parmesan. Bring to boil. Add thin pasta or rice. Stir frequently like a risotto. Add water as pasta cooks when needed.