Cook the pasta to al dente in a pan of salted water, and then drain (reserving 1 cup of cooking water).
300 g Pasta
Meanwhile, heat 1 tablespoon olive oil in a shallow casserole or skillet and fry the chicken pieces until browned. Remove to a plate.
2 tablespoon Olive Oil, 2 Chicken Breasts
Add another tablespoon of olive oil to the pan and gently cook the onions and garlic on a medium heat until soft.
2 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves
Stir in the flour.
1 tablespoon Plain Flour
Whisk in the stock and creme fraiche.
450 ml Chicken Stock, 200 g Creme Fraiche
Add the peas, chopped basil, lemon zest and lemon juice and give it a stir.
150 g Frozen Peas, 2 tablespoon Basil, 1 Lemon
Add the browned chicken back into the pan along with the grated Parmesan, salt and pepper. Simmer for 8-10 minutes to thicken the sauce.
75 g Parmesan, 1 teaspoon Salt, ½ teaspoon Black Pepper
Add the cooked spaghetti to the pan, along with enough of the reserved pasta cooking water to make a silky smooth sauce. Serve with more basil and grated Parmesan.
300 g Pasta