Collect together your equipment (see Recipe Notes below) and ingredients.

First make the rub and prepare the chicken: simply measure and mix all the rub ingredients together in a bowl large enough to take the chicken.

If using chicken breasts, cut into large chunks and if using the mini fillets, you can use these as they are.

Add the chicken to the spice mix and combine thoroughly ensuring each piece of chicken is covered in the rub.

Cook the chicken: put the olive oil and 15g butter in a large frying pan over a moderate heat. Add the chicken pieces and cook for 3 – 4 minutes. Turn and cook on the other side for a further 3 – 4 minutes. The chicken should be just cooked. If not, cook for a further 2 minutes. Take out of the pan and put on to a heated plate and cover with foil to keep warm.

Whilst the chicken cooks, finely chop the shallots, peel and crush the garlic.

The pasta: when you turn the chicken, put the pasta on to cook according to packet instructions. This will normally take between 10 – 13 minutes.

When you take the chicken out of the pan, add the shallots and remaining butter. Cook over a moderate heat for 5 minutes, stirring from time to time, until softened and slightly caramelised.

Add the garlic and cook for a further 1 minute.

Now add the stock. Turn the heat up to high and reduce until you have around a ⅓ left.

Add the cream and return the chicken to the pan to heat through.

Check the pasta. When it is cooked, remove ½ cup of cooking water, drain and add the pasta to the chicken.

Pour in ¼ cup pasta water, bring to a gentle simmer and cook for 2 minutes. Add a little more water if necessary.

To serve: Divide the pasta between the warmed pasta serving bowls and top with the chicken and any remaining sauce. Sprinkle with chopped parsley and serve hot with a salad on the side.