Slice the chicken breasts down the centre into 2 evenly sized pieces. Cover with cling film and bash to flatten (this helps them to cook more evenly). Season the chicken with salt, pepper, the garlic Italian seasoning and the oregano.

Heat the tbsp butter/flora in a frying pan over a medium-high heat. Once melted add the chicken breasts and cook for a couple of minutes before flipping over. Once both sides are looking golden, reduce the heat slightly and repeat cooking for another 2-3 minutes either side.

Meanwhile get the pasta onto boil (I like to do it to al dente then have it soaking up the sauce for a few minutes to cook further).

Set the chicken aside and add the stock, cream cheese and parmesan to the pan. Whisk together and bring to a gentle simmer for 5 minutes. It should be a creamy sauce that will start to thicken if you leave it for too long.

Add a ladle of pasta water followed by the cooked pasta. Toss to coat and season with salt and pepper to taste.

Dish up and top with the chicken and some chopped parsley!