Finely slice the chicken breast, smear with the French mustard and season with salt and pepper. Splash oil in a pan, bring up to heat. Quickly seal the chicken and remove from the pan.
De glaze the pan with the wine until it boils, then pour in the cream, add the parsley and the sealed chicken. Add the pre cooked pasta and simmer for approx 5 minutes with a lid on.
Serve with finely chopped basil.