Boil pasta until al dente.
Save 1/2 cup pasta water.
Poke a few holes into the chicken fillet. Pour a little olive oil over the fillet. Sprinkle and rub the spices plus ginger garlic paste onto the fillet.
Heat a cast iron or non-stick pan with olive oil.
Add a sprinkling of chili flakes.
When the oil is warm, add the fillet and fry on both sides until cooked through.
Remove and keep aside.
In the same pan, add the butter.
Toss in the tomatoes and allow the tomatoes to burst and cook soft.
Add a little pasta water as required to thicken the sauce
Add in the basil leaves and sliced chicken.
Pour in the cream and dress with plenty of cheese.
Sprinkle Parmesan cheese and freshly ground black pepper
