Prepare the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.

Cook the Chicken: While the pasta is cooking, pat the chicken fillets dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil (or sun-dried tomato oil) in a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the chicken fillets and cook for 4-5 minutes on each side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the chicken from the pan and set it on a plate to rest.

Sauté the Aromatics: Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely diced shallot and cook for 2-3 minutes until softened. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to let the garlic burn. I find stirring constantly for that minute is the best way to prevent any bitterness.

Build the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour lies! You can learn more about the technique of deglazing here. Bring the stock to a simmer and let it reduce by about a third, which should take 3-4 minutes.

Make it Creamy: Lower the heat and stir in the double cream, chopped sun-dried tomatoes, and the grated Parmesan cheese. Stir gently until the cheese has melted and the sauce is smooth and has thickened slightly. Season with salt and pepper to taste. Remember the Parmesan is salty, so taste before adding too much salt.

Combine Everything: Slice the rested chicken into strips. Add the cooked pasta and sliced chicken back into the pan with the sauce. Toss everything together until the pasta and chicken are well-coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve: Stir through the torn fresh basil leaves. Serve immediately, garnished with a little extra grated Parmesan and a crack of black pepper.