Season the chicken thighs with dried basil, salt and pepper. Heat 2 tsp of the olive oil in a griddle pan or large frying pan over medium to high heat. Add the chicken thighs and sear on both sides until golden brown - approximately 5 minutes on each side. Remove and set aside.
If you used a griddle pan to cook the chicken, use a large frying pan or casserole dish to continue the recipe - on a medium to high heat, add the remaining oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), while stirring occasionally.
While the pasta is cooking and the chicken has cooled down, slice the chicken in to strips. Add to the pasta for the last 5 minutes of cooking, to heat through and also to get the basil flavour through the sauce.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken.
Garnish with extra parmesan and freshly ground black pepper.
