Chicken, Basil and Roasted Red Pepper Spaghetti

Ingredients

80 g Parmesan cheese, cut in pieces (2 cm)
3 garlic cloves
1 - 2 fresh red chillies, halved, deseeded, to taste
100 g onions, quartered
40 g olive oil
700 g roasted red peppers, preserved, drained, 350 g cut in pieces, 350 g halved then thinly sliced (1 cm)
150 g water
20 g fresh basil leaves, 10 g roughly chopped
500 g chicken breast fillets, skinless, diced (2 cm)
200 g double cream
1 chicken stock cube (for 0.5 l), crumbled or 1 heaped tsp chicken stock paste, homemade
1 tsp fine sea salt
¼ tsp ground black pepper
250 g dried spaghetti
60 g toasted pine nuts