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Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Place a large ovenproof frying pan over a medium–high heat.

2. Rub 1 teaspoon of oil over the chicken breasts on both sides and season with salt and pepper. Pour the remaining oil into the frying pan and add the chicken. Cook for around 2 minutes then turn the chicken over and add the butter, garlic, rosemary, thyme, tomatoes and shallots. Transfer to the oven and cook for 10–15 minutes until the chicken is cooked through.

3. Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente. Drain, reserving the cooking water, and set aside.

4. Once the chicken is cooked, remove from the oven and the pan. Set aside to rest.

5. Cover the handle of the frying pan with a dry cloth (as it will be very hot from the oven) and place over a medium heat. Carefully remove and discard the rosemary, thyme, garlic skins and tomato vines – you can slide a fork between the vine and tomato to pull the fruits off. Using the back of a fork, carefully squash the tomatoes and garlic down and combine to create a light sauce. Add in 1–2 ladles of pasta cooking water and the chicken stock cube. Stir to combine, season to taste, then add the pasta and toss to coat.

6. Add half the basil and half the Parmesan, then divide between two serving plates. Slice the chicken and arrange on top of the pasta. Finish with the remaining Parmesan, basil and a drizzle of oil.