Cook the pasta in salted boiling water for 2 minutes less than the packet states. Once cooked, drain it but reserve some of the pasta water.

Meanwhile, cut the chicken into bite sized pieces. Pop it into bowl then add salt, pepper, garlic granules and half of the smoked paprika.

Melt some butter in a pan with some cooking oil over a medium to high heat. Add the chicken and cook until it starts to turn golden brown.

Add in the garlic and cook for a minute, before pouring in the chicken stock, double cream, and smoked paprika. Stir it well.

Add the parmesan, chopped parsley, and drained pasta. Toss to coat it in the creamy sauce. If it needs loosening up a bit then add some pasta water.

Dish it up, and finish it with some more grated parmesan.