Cook pasta as per packet instructions.
While the pasta is cooking, heat oil in a large frying pan.
Add chicken, cook until browned. Add onion, garlic and mushrooms, cook for 1 minute.
Add wine, simmer for 1 further minute.
Combine cream, water and soup mix. Add to pan, bring to the boil, stirring. Remove from heat and stir in walnut pieces, parsley and grated parmesan cheese. Season with black pepper.
To serve, pour sauce over drained pasta and gently toss together. Serve immediately topped with sliced spring onions, a green salad and a glass of chilled Riesling!