Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander and set aside.

Prepare and Cook the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them with the salt, pepper, and dried oregano. Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan with a slotted spoon and set aside on a plate.

Build the Flavour Base: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic and diced shallot (if using). Sauté for 1-2 minutes until fragrant and softened. Be careful not to let the garlic burn, as it will become bitter. I find that stirring constantly is the best way to prevent this.

Deglaze the Pan: Pour the chicken stock into the pan. Use a wooden spoon to gently scrape up any browned bits stuck to the bottom of the pan—this is where so much flavour is hiding! Let the stock simmer for about 2 minutes until it has reduced slightly.

Create the Creamy Sauce: Reduce the heat to low. Pour in the double cream and stir to combine. Gently heat the cream for a minute, but do not let it boil. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese has completely melted and the sauce is smooth.

Combine Everything: Return the cooked chicken to the pan. Add the drained pasta and half of the chopped fresh parsley. Use tongs to toss everything together until the pasta and chicken are thoroughly coated in the glorious, creamy sauce.

Adjust the Consistency: If the sauce seems too thick, add a splash of the reserved pasta water. This starchy water is brilliant for loosening the sauce to the perfect consistency without diluting the flavour. I learned from Serious Eats how important this step is for a silky, emulsified sauce. Continue adding a little at a time until you're happy with it.

Serve Immediately: Taste the pasta and adjust seasoning with more salt and pepper if needed. Serve immediately in warm bowls, garnished with the remaining fresh parsley and an extra grating of Parmesan cheese.