Cut the chicken into bite sized pieces. Season with salt and black pepper.

Add the butter to a frying pan with a little bit of cooking oil, melt it over a medium to high heat. Once it’s melted, add the chicken, and cook until there are no more pink bits showing.

Chuck in the garlic and chilli flakes and cook for a further minute.

Pour in the vodka, then let it bubble away until it has reduced by half.

Pour in the tinned tomatoes, add the tomato paste, and pour in the double cream. Stir well and leave to simmer.

Meanwhile cook the paste in salted boiling water for two minutes less than the packet states.

Once it’s cooked, drain it, but keep some of the pasta water. Add the paste to the sauce along with the parmesan and parsley, then stir it well. If it needs loosening up a bit then add the pasta water.

Taste for seasoning, then dish it up, and serve with some more grated parmesan. Enjoy!