Bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When draining the pasta, reserve all the pasta water.

Melt the butter in the same pan and sauté the garlic and shallot for 3-4 minutes, on medium heat until soft. Add the tomato puree and cook on high heat, for 2-3 minutes, until thick and beginning to caramelise, then add the vodka and stir it into the tomato puree. Once the vodka has cooked away, stir the cream and a large ladle of pasta water together to combine into a creamy sauce.

Reduce the heat and stir in the parmesan and taste for seasoning, then toss in the pasta and add the remaining pasta water gradually (you don’t need to use all of it, although you can) until you are left with a glossy pasta sauce.

Slice the chicken and serve on top of the vodka pasta. Garnish with fresh basil and parmesan.