Cook the pasta in a large pan of boiling water for about 10 minutes.
Toast the pine nuts in a frying pan over a medium heat. Set aside to cool.
Add two tablespoons of olive oil to a frying pan, sauté onions, garlic and thyme and cook for 2 – 3 minutes until softened. Set aside.
Add the remaining oil to the frying pan, followed by the chicken strips and cook on one side for 2 – 3 minutes, season lightly with salt and pepper, turn oven chicken and cook for another 2 – 3 minutes until cooked through.
Return onion mixture to the pan, stir in mustard and cream and gently simmer. Cook for 1 minute; do not allow mixture to boil. Add rocket leaves and pine nuts.
Drain pasta and add to chicken mixture. Serve on warmed plates drizzle with garlic or chilli oil, garnish with parmesan shavings.