Preparation:

1. Put the spaghetti in a pot of water. Add in oil and salt. Bring the spaghetti to boil over high heat, then turn to low heat simmer for 10-12 minutes. Drain thoroughly, keep warm.
2. Heat chicken stock, milk, cooking cream in a large pan over a slow heat. Add boneless chicken, sweet corn, and bring to boil.
3. Add the pasta, chop parsley, salt, pepper to taste and thickening with corn flour. Ladle the soup to warmed soup bowls, sprinkle with parmesan cheese, parsley and serve immediately.