Step 1

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large deep pan or Dutch oven and melt the butter in it. Add the cubed chicken breast and cook for 5-6 minutes until slightly golden.

Step 3

Stir in the onion, garlic and red chili flakes and cook for 2 more minutes, occasionally stirring, until the onion is softened.

Step 4

Add the Italian seasoning and tomato puree (passata) and stir to combine, then stir in the cream.

Step 5

Allow the sauce to bubble for 2-3 minutes on low heat, then add the cooked pasta and stir in the grated parmesan.

Step 6

Add the fresh parsley, season to taste and serve immediately.