Marry Me chicken with sun-dried tomato cream sauce and pasta

Pat the breasts dry and butterfly them into two thin pieces; pound the thicker ones to an even thickness.

Season with kosher salt, not too generously, stack the pieces and dry brine 45 minutes to two hours at room temperature or at least four hours in the fridge.

Slice the garlic lengthwise, finely mince the shallot, rough chop the sun-dried tomatoes into strips.

Lightly coat the chicken in flour and fry in the butter and olive oil until lightly browned on one side only, very gently; take it out before the flour and brown butter burn.

Over lower heat add the shallot and garlic and cook gently, no browning.

In the last 30 seconds add the tomato paste, oregano, anchovy paste and Calabrian chilies and cook until the tomato paste sticks to the pan, then add the sun-dried tomatoes.

Deglaze with the chicken stock and reduce by about half.

Turn the heat to low, stir in about half the heavy cream, nestle the chicken back in and simmer very gently about five minutes to finish cooking, flipping once.

Add the pasta cooked one minute shy of done, about a third of a cup of pasta water, a pinch of salt and a lot of the Parmesan.

Kill the heat and fold until the cheese melts gently; serve with more Parmesan and scattered fresh basil.