Place a large pan of salted water over a high heat and bring to the boil.
Add the pasta and cook according to instructions.
Whilst the pasta is cooking, add the chicken pieces, salt and pepper and the flour into a bowl and mix well. The chicken needs to be coated with the dry ingredients.
Place a frying pan over a medium high heat and add the butter.
When the butter has melted, add the mushrooms and spring onions and fry for 5 minutes until tender.
Reduce the heat under the frying pan to medium and add the chicken .
Stir everything together and add the wine/stock.
When the wine/stock is bubbling, reduce the heat again to low.
Once the chicken is hot, add the cream ansd parmesan cheese and stir well.
Taste and season with salt and pepper accordingly.
The pasta should be cooked by now. Place a large mug in your sink and drain the pasta over it. It will catch the starchy water which is ideal for thinning a sauce if required.
Add the pasta to the chicken and cream mixture and stir well.
Use a little of the pasta water if needed to thin the sauce.
Grate a little cheese over for the finishing touch.