Step 1

Heat the oil in a large deep frying pan over high heat. Cook chicken, stirring occasionally, for 5 minutes or until browned all over. Stir in pasta, stock, 225g (3/4 cup) pesto and 125ml (1/2 cup) water, then bring to a simmer. Season well.

Step 2

Reduce heat to medium, cover pan and simmer, stirring occasionally, for 12-15 minutes or until pasta is al dente.

Step 3

Add 80ml (1/3 cup) cream to the pan and cook, stirring, for 1 minute or until heated through. Serve pasta topped with remaining pesto, drizzled with remaining cream and sprinkled with parsley, if using.