25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve
2 large courgettes, cut into large dice
2 garlic cloves, finely chopped
1 small lemon, finely grated zest
1 chicken stock pot or cube
300g/10½oz spirali pasta
1–2 tbsp olive oil
170g/6oz full-fat crème fraîche
500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces