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Chop the broccoli into small florets and set aside. Slice the leek finely and chop the red onion. Mince the garlic.
Bring a pot of salted water to the boil and cook the pasta according to package instructions. Drain and set aside.
Heat a drizzle of olive oil in a large pan over medium heat. Sauté the chopped onion, leek, and garlic for 4-5 minutes until softened.
Add the chopped basil stems and cook for another minute.
Add the chopped broccoli florets to the pan and sauté for 2-3 minutes.
Dissolve the chicken stock pot in 150ml of hot water and pour into the pan. Let the vegetables simmer for 5 minutes until the broccoli is tender.
Stir in the light cream cheese and mustard, ensuring it melts into the sauce. Add a generous amount of black pepper and stir through.
Add the shredded chicken and basil to the pan and mix well, allowing it to heat through for about 3 minutes.
Stir in the grated parmesan and check for seasoning, adding salt and pepper to taste.
Add the drained pasta to the pan and toss everything together until well-coated with the creamy sauce. Loosen with a little water if needed.
Divide between two bowls and top with extra parmesan.