Get your rigatoni into salted boiling water and cook until al dente. Save a mug of pasta water before draining.

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Heat a little oil in a large frying pan over a medium-high heat. Add the chicken and cook for 4–5 minutes until golden and cooked through.

In the same pan, add the onion and cook for 4–5 minutes until softened.

Chuck in the garlic, sun-dried tomatoes and tomato paste and cook for 1 minute to deepen the flavour.

Pour in the chicken stock and add the oregano. Let it simmer for a couple of minutes.

Add in the cream cheese, Parmesan, and fresh basil and stir until the sauce turns smooth and creamy. If it’s looking a bit thick, loosen it with a splash of the pasta water.

Add the cooked pasta into the pan and toss everything together until coated in that sauce.

Taste for seasoning, then finish with fresh basil and extra Parmesan on top.