To a large frying pan over a high heat, add 1 tbsp of olive oil and the chicken. Season with salt and pepper and fry for around 6 minutes, or until browned and cooked though.

Set the chicken aside and deglaze the pan with a splash of water. Add the remaining 1 tbsp of olive oil, along with the onion. Season with salt and pepper and fry over a medium/low heat for 4 minutes.

During this time, add the spaghetti to heavily salted boiling water. Set your timer to the packet time minus 2 minutes.

Next, add the tomato puree, gochujang and garlic. Fry for 4-5 more minutes, then add around 200ml of pasta water.

Add the spinach, cooked chicken and cream into the pan and stir to combine. Transfer the undercooked spaghetti into the pan and loosen with a few ladles of pasta water whilst stirring to incorporate.

Add two thirds of the parmesan and stir using tongs, adding more pasta water if necessary. Serve into bowls and top with an extra sprinkle of parmesan, fresh basil and a crack of black pepper. Enjoy!