1/4 cup finely grated Parmesan, plus more for finishing
Handful of Basil, chopped, plus more for garnish
Or you could....
For a bolder flavor, cook the chicken on your grill instead of your stove. Just mix the seasonings with some olive oil and rub onto the chicken chunks, grill until just done and set aside. Continue with direction 5.
Season chicken chunks with salt, pepper and sambal. Refrigerate covered for at least an hour, and then remove from fridge and allow the chicken to come to room temperature.
Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot.
Heat olive oil over medium heat.
Add chicken chunks and cook until lightly browned, 4-6 minutes. Remove from pan and set aside.
Add butter to the pan and melt. Add garlic and cook until fragrant, about a minute.
Add the cream and heat through. Stir in Parmesan cheese, add 1 Teaspoon Black pepper.
Cook 2-3 minutes, until very hot and slightly thickened, add the chicken and mix in.
Pour sauce over pasta in pot and toss. Let sit a few minutes minutes and add chopped Basil, and toss again, adding a splash of pasta water if the sauce has thickened too much.
Divide between bowls and serve topped with additional Parmesan and Basil.