Chicken & Tomato Tortiglioni With Lemon Garlic Drizzle

Bring a large pot of salted water to the boil. Add the tortiglioni and cook until al dente. Reserve a little pasta water, then drain.

Heat olive oil in a large pan. Season the chicken separately with salt and black pepper, then cook until golden and cooked through. Remove and set aside.

Add garlic and chilli flakes to the pan and cook briefly. Add the cherry tomatoes and cook until softened and beginning to burst.

Add Italian herbs and sugar, then stir in the cooking cream. Simmer gently until the sauce thickens slightly.

Return the chicken to the pan with the cooked tortiglioni. Add a splash of reserved pasta water and toss until everything is evenly coated and piping hot.

Mix lemon zest and juice with the remaining garlic and olive oil. Spoon the pasta into bowls, drizzle over the lemon garlic mixture and finish with fresh parsley and grated parmesan.