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

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

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.

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.

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.

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

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