Start cooking your dried macaroni to the pack instructions (it’s usually around 12 minutes).  If using fresh pasta just boil the water ready, as fresh pasta only takes around 3 minutes.

In a frying pan place the olive oil in, then add the spring onions and garlic.  Gently heat the oil and ingredients.  Gentle is important so not to burn the garlic and onion.

Then add your chilli flakes and your tomato pesto.  Mix well.  Add the stock and again.  Cook for a couple of minutes and add in your cooked chicken pieces.  Stir everything to combine and add a grind of salt.  

If the sauce is starting to thicken too much add a few spoonfuls of the pasta water to loosen.

Stir in the mascarpone cheese, and let it melt through.  

Once the pasta is cooked (whichever you are using) drain quickly and add.  Don’t over drain the pasta, leave some water with it, as this helps the sauce.

Mix the pasta with the sauce, then divide into bowls.

Sprinkle over fresh basil leaves and a good grating of parmesan cheese.