Cook the pasta in salted boiling water for 2 minutes less than the packet states.

Cut the chicken into bite sized pieces, pop it into a bowl and add 2 tbsp of Cajun spice and 1 tbsp of oil. Stir to coat.

Add the butter along with a bit of cooking oil into a large frying pan over a medium to high heat. Once the butter melts, add the chicken and cook for a few minutes until it’s browned all over.

Add in the garlic and cook for a minute more. Then add in the tomato paste and 1 tbsp of Cajun spice. Stir well.

Pour in the chicken stock and double cream then bring to the boil. Simmer until it thickens.

Drain the pasta but keep some of the pasta water. Add the pasta to the sauce and stir well. If it needs loosening up, then add a ladle of pasta water.

Add the grated parmesan and stir well. Season to taste.

Finish by sprinkling in the chopped parsley and stirring it through. Plate it up and grate over some more parmesan.