Cook 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. For a refresher on perfect pasta, this guide from BBC Good Food is excellent.

Prepare and Sear the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed. Remove the chicken from the pan and set it on a plate.

Build the Sauce Base: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Once melted, add the minced garlic, dried oregano, and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.

Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 1-2 minutes.

Make it Creamy: Stir in the double cream and the 120ml of chicken stock. Bring the mixture to a gentle simmer, then add the chopped sundried tomatoes and the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.

Combine Everything: Return the cooked chicken and any accumulated juices to the pan. Add the drained pasta as well. What works best for me is using tongs to toss everything together, ensuring every piece of pasta and chicken is generously coated in the creamy sauce.

Finish and Serve: If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Let everything simmer together for a final minute. Taste and adjust seasoning with more salt and pepper if needed. Stir through the torn fresh basil leaves just before serving. Serve immediately, topped with extra grated Parmesan.