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Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill.
Add the onion and sliced cabbage to the pan and fry for 5 minutes until soft.
Add the garlic for the last minute of frying before removing the veg from the pan and setting aside.
Melt the butter in the pan, before stirring in the flour on the heat for a minute or two.
Slowly add the stock a little at a time, only adding more when it comes to the boil and stirring continuously.
When the stick is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan.
Give it a good stir and season with salt and pepper and gently bring it to the boil.
Cut the fresh pasta lengthways into roughly 3cm strips.
Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around 3 minutes, until the pasta is soft and the chicken is heated through.
Mix the soft cheese and milk together and season with salt and pepper.
Take the pasta and sauce off the heat. Push down any pasta that is poking out the top!
Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese.
Grill on a medium heat for 5 minutes, or until the cheese is golden brown