1. Cook the spaghetti according to manufacturers instructions. Rinse with cold water and drain through a sieve. Reserve.
2. Gently sauté the onion in the oilve oil until transparent and soft; adding the garlic, continue to cook for a few seconds more.
3. Throw in a handful of spinach, stirring to defrost. Add a splash of chilli sauce to taste and the white wine, allowing to bubble for a couple of minutes. Tip in the cooked chicken, cream and pepper. Simmer over a low heat for about 5 minutes until the chicken is warmed through and the sauce has thickened.
4. In the meantime, boil a kettle of water and run through the spaghetti.
Coil the spaghetti into warmed serving bowls and spoon over the chicken and spinach sauce. Drizzle with olive oil and sprinkle with parmesan cheese.