Bring water to a boil in a saucepan.

Add pasta and cook according to package directions (or until al dente if using fresh pasta, which will take less time).

Heat olive oil in a skillet over medium heat.

Add diced chicken and cook for about 4 minutes, or until lightly browned.

Add diced red onion to the skillet and cook for another 5 minutes, or until softened.

Stir in sun-dried tomato pesto and creme fraiche.

Heat through thoroughly, ensuring the chicken is fully cooked.

Stir in the grated Parmesan cheese.

Season with salt and pepper to taste.

Drain the pasta.

Add the sauce to the pasta and stir through to coat evenly.

Serve immediately, either with the sauce mixed in or spooned on top.