Bring a large pan of water to the boil, add salt and then add your linguine. Bring back to the boil and cook the pasta for 2 minutes less than the packet suggests.

Grate the zest off one lemon, then cut it in half and juice it into a large jug. You want 4 tablespoon of lemon juice. I you have nice big juicy lemons you should get this from one lemon, but smaller lemons may yield less. Juice the second lemon if needed.

Pour the olive oil into the jug and use a stick blender to create a emulsion. Add the parmesan cheese and the salt and pepper and blend again.

Cut the chicken into small pieces.

When the pasta is cooked reserve a cup of the cooking water and then drain the pasta.

Add ¼ of the reserved liquid into the pan and add the chicken, stir for a minute or two to heat through.

Pour the lemon sauce into the pan and then add the pasta.

Stir through the basil and lemon zest.

If the pasta feels sticky add more pasta water until you have a sauce that just coats the pasta.

Check the seasoning and then serve with some extra parmesan and a sprinkling of basil.