If you're using dried pasta, then boil the pasta as per the packet instructions.

Slice the chicken in half lengthways so you have four thinner breast fillets.

Place the chicken into a bowl and add in the paprika, garlic granules, salt and pepper. Drizzle some oil in and mix until the fillets are completely coated.

Heat some oil and the butter in a large frying pan. Pan fry the chicken over a medium heat for 3-4 minutes on both sides. Once cooked, remove the chicken from the pan and set it aside. Cut it into strips.

Pan fry the diced onion for a few minutes until it starts to soften. Add in the garlic and cook for a further minute.

Now pour in the chicken stock, let it bubble away for a minute and then pour in the double cream.

Add the parmesan, give it a stir and then add the chicken back into the pan. Leave it to simmer so that the cream thickens.

If you're using fresh pasta then drop the pasta into salted boiling water, cook until it's 'al dente'.

Add the pasta into the sauce along with some of the pasta water, mix it well.

Add in the chopped parsley and season to taste.

Dish it up and finish with a sprinkle of parmesan.