Step 1

Cut the chicken breasts into bite-sized pieces. Scrape into a bowl and season well with salt and pepper.

Step 2

On a separate, clean board, cut the cherry tomatoes in half.

Step 3

Heat a splash of olive oil in a large, deep frying pan set over a high heat. Once hot, fry the chicken pieces for 3-4 mins, tossing every now and again until caramelised. Use a slotted spoon to transfer to a clean bowl.

Step 4

Add the cherry tomatoes to the pan and fry for a minute before adding the chilli flakes and sun-dried tomato paste. Cook for a minute, then pour in the white wine. Bubble for a minute, then add the chicken back to the pan along with the double cream. Season with salt and pepper and bubble for 5 mins.

Step 5

Cook the tagliatelle in a large pan of salted, boiling water following pack instructions until al dente. Once cooked, use tongs to transfer the pasta straight into the pan with the sauce.

Step 6

Finely grate in the Parmesan and toss everything together, adding a splash of pasta cooking water if it needs it.

Step 7

Tear three quarters of the parsley leaves into the pasta and toss again. Divide between bowls and top with a few more parsley leaves.