Brown the chicken: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Season the chicken thighs with salt and pepper, then place them in the hot pan. Let them cook undisturbed for about 4–5 minutes, until the underside is a deep, golden brown and you can hear a satisfying sizzle. Flip them over and cook for another 3–4 minutes. The chicken should feel firm to the touch and smell wonderfully savoury. Remove the chicken to a plate and set aside.

Sweat the aromatics: Lower the heat to medium and add the chopped onion to the pan. Scrape up any browned bits from the bottom of the pan with your wooden spoon — this is where a lot of flavour lives. Cook the onion for about 3 minutes, until it becomes translucent and smells sweet. The edges of the onion should be just starting to turn golden. Add the minced garlic, sun-dried tomatoes, dried oregano, and red pepper flakes if using. Stir constantly for 30 seconds, until the garlic is fragrant and the tomatoes have softened slightly.

Build the sauce: Pour in the chicken stock and use your spoon to deglaze the pan completely, ensuring no tasty bits are stuck to the bottom. Allow the stock to come to a gentle simmer — you’ll see small bubbles breaking the surface. Stir in the double cream until the mixture is a uniform, pale ivory colour. The sauce will look quite thin at this stage, but don’t worry; the pasta will thicken it as it cooks.

Cook the pasta: Add the dried penne to the pan, stirring to ensure every piece is submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cover the pan with a lid and cook for about 12–15 minutes, stirring every 3 minutes to prevent the pasta from sticking to the bottom. You’ll know it’s almost done when the pasta is tender but still has a slight bite (al dente). The sauce will have reduced significantly and will look thick and glossy, clinging to the penne.

Shred the chicken and add the spinach: While the pasta is cooking, shred or chop the browned chicken into bite-sized pieces. Once the pasta is al dente, stir the shredded chicken back into the pan along with the fresh spinach. The spinach will look like a mountain at first, but within a minute or two, as you stir it through the hot sauce, it will wilt down dramatically, turning a vibrant, deep green. The kitchen will smell rich and earthy.

Finish with cheese: Remove the pan from the heat. Sprinkle the grated Parmesan over the top and stir gently until it melts into the sauce, creating a creamy, slightly stringy texture. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should coat the back of a spoon thickly. Garnish with fresh basil leaves if you like, and serve immediately with extra Parmesan on the side.