Cook the penne: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente — the pasta should be tender but still have a slight bite at the centre. Drain, reserving about 100ml of the starchy pasta water, and set aside.

Season and sear the chicken: While the pasta boils, season the chicken strips with salt, pepper, and a pinch of the dried oregano. Heat the olive oil in a large frying pan over medium-high heat until it shimmers and smells fragrant. Add the chicken in a single layer — you should hear a satisfying sizzle. Cook for 4–5 minutes, until the underside is golden brown and releases easily from the pan, then flip and cook for another 3–4 minutes until the chicken is cooked through and no longer pink in the centre. Transfer the chicken to a plate.

Sweat the garlic and tomatoes: Reduce the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute, until the garlic becomes fragrant and the tomatoes soften slightly. The oil will take on a deep red hue from the tomatoes.

Build the creamy sauce: Pour in the double cream and chicken stock, stirring to lift any browned bits from the bottom of the pan — this adds immense flavour. Add the remaining dried oregano and dried basil. Bring the sauce to a gentle simmer; you’ll see small bubbles breaking the surface. Let it cook for 2–3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Add the cheese and chicken: Sprinkle in the grated Parmesan and stir until it melts completely into the sauce, creating a smooth, velvety texture. Return the cooked chicken to the pan, along with any juices from the plate. Stir to coat the chicken evenly.

Toss with the pasta: Add the drained penne to the pan and toss everything together using tongs or a wooden spoon. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a glossy, creamy consistency that clings to every piece of pasta. Taste and adjust seasoning with salt and pepper.

Serve immediately: Divide the pasta among warm bowls. Garnish with fresh basil leaves and a generous extra grating of Parmesan, if desired. The sauce should be rich and silky, the chicken tender, and the pasta perfectly coated.