Melt butter in a large dutch oven or in a heavy bottomed skillet. Add chicken to the heated skillet and season with salt and pepper.

Cook until lightly browned, and just shy of being completely cooked through - approximately 7 to 8 minutes.

Remove the chicken and set it aside while you begin making the sauce.

In the meantime, bring a large pot of water to a boil and cook the linguine per the package directions until al dente. Drain and set the pasta aside.

Add remaining butter to the skillet along with the garlic and shallots. Cook for 3 to 4 minutes.

Sprinkle the flour over the butter, garlic and shallots once the garlic and shallots are slightly softened and whisk to combine.

Add the chicken stock and half and half then whisk until smooth and combined.

Add the chicken back into the skillet along with the linguine. Mix to combine with the sauce.

Bring the pasta and sauce mixture to a low boil, reduce to a simmer and cover. Let simmer for an additional 7 to 8 minutes until the chicken is cooked through and the sauce has thickened.

Add in the peas, lemon juice and lemon zest, mix to combine and cook for another 3 to 4 minutes.

Finally, add the parmesan cheese and basil. Mix and cook for 1 finall minute then taste for seasoning.

Garnish with fresh basil and more parmesan cheese as desired then serve immediately.