Bring a large pan of water to the boil and cook the linguine according to pack directions. Drain. Meanwhile, heat the oil in a frying pan and cook the red chilli and spring onion for 1-2 minutes.
Add the chicken and stir-fry for 4-5 minutes until golden and cooked through.
Stir in the lemon zest and juice, soft cheese, cherry tomatoes and basil and simmer for 1-2 minutes.
Add the drained linguine to the pan and toss together with the creamy chicken sauce. Divide between 4 bowls and serve sprinkled with the grated Parmigiano.