Preheat the oven to 180°C/ 365°F.

Roast the garlic. Cut the pointy end off the garlic, drizzle with a little olive oil, wrap tightly in baking paper or tin foil and bake for 30-40 minutes, until soft and squish-able.

Caramelise the onion. Heat the olive oil and butter in a pan, add the onion, stir to combine and slow cook over a low heat, for 30-40 minutes, stirring regularly, until golden and caramelised.

Coat the chicken breast all over in the smoked paprika, garlic granules, salt and pepper. Heat the ½ tbsp of olive oil in a non-stick pan, sear the chicken breast for 3-4 minutes on each side, then transfer to a lined baking tray, add the parmesan and bake for 15-20 minutes, until cooked through.

Create the pasta sauce. Add the roasted garlic, caramelised onion (reserving some caramelised onion to top the pasta when serving), single cream, vegetable stock, light cream cheese, smoked paprika and parsley to a large pan, stir to combine, bring to a low simmer and cook for 10 minutes, stirring occasionally. Taste for seasoning, add salt and pepper as needed.

Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until very al dente, I even undercook mine on purpose to make sure it never overcooks in the sauce. Drain and reserve a jug of pasta water.

When the chicken is ready, add the pasta to the pasta sauce and cook for 2-3 minutes (if it needs it), add pasta water as needed and toss to combine, then you’re ready to serve.

Top the pasta with reserved caramelised onion, add your chicken breast and garnish with parsley.