Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 200ml of the starchy pasta water. Drain the pasta and set aside.

Prepare the Chicken: While the pasta is cooking, place the chicken medallions in a bowl. In a separate small bowl, mix the plain flour, smoked paprika, a generous pinch of salt, and plenty of black pepper. Sprinkle this mixture over the chicken and toss well to ensure each piece is lightly coated.

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

Start the Sauce: Reduce the heat to medium. Add the finely diced shallot to the same pan and cook for 2 minutes until it softens. Add the minced garlic, dried oregano, and red pepper flakes and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.

Deglaze and Simmer: 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 bubble and reduce by about half, which should take 2-3 minutes.

Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently to combine. Add the chopped sun-dried tomatoes and the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and has slightly thickened. I find that letting it gently bubble for a minute at this stage really helps the flavours meld. Season with salt and pepper to taste.

Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and the chopped fresh basil. Toss everything together gently until the pasta and chicken are thoroughly coated in the glorious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Serve Immediately: Divide the Marry Me Chicken Pasta among four bowls. Garnish with a little extra fresh basil and a generous grating of Parmesan cheese.