Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.

Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.

Sear the Chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Build the Garlic Base: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 60 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Create the Cream 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 is! Let it simmer for 2 minutes to reduce slightly. Stir in the double cream and dried oregano.

Melt the Cheese: Bring the sauce to a gentle simmer (do not boil). Remove the pan from the heat and gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in three small additions, letting each one melt before adding the next. This prevents clumping.

Combine Everything: Return the cooked chicken and the drained pasta to the pan with the sauce. Toss everything together gently until the pasta and chicken are thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.

Serve Immediately: Season with additional salt and pepper if needed. Divide the garlic parmesan pasta among four bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy! For a different flavour profile, try our Cheeseburger Lasagna Recipe next time.