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Place a large saucepan of salted water onto boil.
Coarsely grate the courgette into a bowl, season with a good pinch of salt and set aside.
Slice the chicken in half lengthwise, so you have 2 thin pieces, season with salt and pepper.
Heat a large frying pan over a medium heat.
Once hot, add a little olive oil and add the chicken breasts.
Cook for about 3 minutes on each side, until cooked through.
Remove and set aside to rest.
Pop the grated courgette into a clean tea towel and squeeze out as much moisture as possible.
Pop the pasta in the water and cook until aldente.
Pop the chicken pan back onto the heat and add the cream, cream cheese and stock and begin to reduce.
Grate in the parmesan and lemon zest.
Once reduced by half, add the courgette and transfer the pasta into the sauce and toss with some pasta water.
Remove from the heat and toss through the parmesan, lemon juice and basil until you have a thick, glossy sauce.
If it’s dry, add a little more water.
If it’s too wet, return a low heat and keep tossing.
Season with salt, black pepper and lemon juice to taste.
Divide between 2 bowls, add the sliced chicken breast on top and finish with extra parm.