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Heat a couple tablespoons of oil in a large pot, season chicken with salt and pepper and cook chicken in 2 batches until just browned – set aside.
Put in the onion and red pepper, cook 2 to 3 minutes to soften, then add garlic.
When it’s fragrant, add the chili peppers and serrano – stir through about a minute.
Put in mushrooms, stir to mix in then add the vermouth, mix well and let reduce by about ½.
Add the broth and tomatoes and finally the chicken - mix well and simmer about 10 minutes.
Put in the butter, cream and Parmesan cheese – mix well and let thicken slightly, about 5 minutes.
Add the cooked pasta, mix gently and serve with a little extra parmesan.