Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Place 1 slice of prosciutto on a chopping board. Top with 1 chicken breast and 1 basil sprig. Roll up to enclose. Repeat with remaining prosciutto, chicken and basil.

Step 3

Heat oil in a large, 5cm-deep, 20cm x 30cm flameproof roasting pan on medium-high heat. Add chicken. Cook for 3 minutes each side or until golden. Transfer to a plate.

Step 4

Reduce heat to medium. Add onion to dish. Cook, stirring, for 3 minutes or until starting to brown. Add garlic. Cook for 30 seconds or until fragrant. Add stock and 3/4 cup water. Bring to the boil. Stir in pasta. Return to the boil. Top with chicken.

Step 5

Transfer to oven. Bake for 15 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover to keep warm. Add cream, peas and parmesan to pasta mixture. Stir to combine. Bake for a further 8 to 10 minutes or until pasta is tender.

Step 6

Thickly slice chicken. Place chicken on pasta mixture. Top with extra parmesan and basil. Serve.