Boil your pasta and spaghetti in a large pot of water with 2 Tblsp of oil and 1/2 tsp salt.

In another pot Braise your onions till translucent and golden. Add in your chicken and ginger garlic paste and cook till tender.

Wash and slice your mushrooms. Add them into your pot with the chicken. Add in your chopped spring onions and coriander. Season with salt and pepper and cook for 5 -8 mins.

In a large saucepan, Add in your butter. Once melted, add in your flour and cook till a paste. Add in your milk and season.

Once your white sauce is simmering add in your chives and cook for about 5 mins till slightly thick.

Once slightly thick add in your 1 1/2 cups of the cheese and stir till all the cheese is melted and sauce is thick and creamy.

Drain your pasta and rinse slightly with cold water to stop the cooking processes. Once washed and drained add into the pot with the chicken and mix well.

Add in your sauce and remaining 1/2 cup cheese. Over low heat stir to melt the cheese and pasta to be creamy. Season with extra salt and pepper to taste. If the pasta is to thick for your liking you can always add more milk to loosen up.

Once done garnish with dried Italian herbs and fresh chopped chives.