In a large bottomed pot on medium high heat add Oil, allow to get hot. Add Chicken, then sauté for 4 minutes each side. Remove Chicken. allow to cool enough to handle, then cut into 0.5 cm cubes.

In a mincer add Onion, Garlic, Basil, and 30 ml of Water. Pulse until well minced.

In the pot reduce heat to medium. Add Onion mixture, and Butter, sauté for 5 minutes. Add in Pepper, Salt, Nutmeg, and Wine, allow Wine to mostly reduce.

Reduce heat to medium, add Cream, bring to a simmer.

Reduce heat to low, temper the Egg, then stir Egg into Cream.

Add in Chicken.

Add in Cheese allow to melt. Add in Pasta Water, until desired thickness.

Mix Pasta into Cream, simmer for 3 minutes, if required add more Pasta Water, until desired consistency.