1-First, season the cubed chicken breast with 1 teaspoon salt, ½ teaspoon dried basil, ½ teaspoon dried parsley, ¼ teaspoon rosemary flakes, ¼ teaspoon garlic powder, ½ teaspoon dried oregano, and ¼ teaspoon black pepper. Cook it in a skillet with 1 tablespoon cooking oil over medium-high heat for 5 to 7 minutes until browned and fully cooked through.

2-Next, cook 340 grams of rigatoni pasta according to the package instructions in a large pot of salted water.

3-In a separate pan, sauté the thinly sliced shallot and 3 cloves of minced garlic until they are soft and fragrant, which takes about 2-3 minutes.

4-Add 2 tablespoons of tomato paste, 120 milliliters of heavy cream, 1 teaspoon of chili flakes, 2 tablespoons of Calabrian chili oil, and 1 tablespoon of lemon juice to the pan. Season with salt and black pepper to taste, then stir everything together until well combined.

5-Toss the cooked rigatoni (and optional cooked chicken) into the sauce. Mix in 50 grams of grated Parmesan cheese, a handful of fresh basil leaves, and 2 tablespoons of unsalted butter, stirring until everything melts and blends evenly.

6-Finally, top the pasta with 1 ball (about 125 grams) of burrata cheese, additional chili flakes, and extra Parmesan before serving. Adjust the spiciness by varying the chili flakes for your preferred heat level.