Cook the pasta as you usually would, but do so for less than two minutes than the packet instructs. This is because you are going to cook the pasta in the sauce with all of the other ingredients at the end. Make sure you drain the pasta and set it aside, ready for later.

Chop the chicken into small cubes and toss them in the Cajun seasoning. Make sure that the chicken is well coated in seasoning without any lumps.

Using a wok or a large skillet, melt two cubes of butter over high heat. Once the butter has melted, add the chicken and cook for approximately eight minutes. Once the chicken is fully cooked, remove it from the wok and put it to one side.

Add two tablespoons of olive oil and two cubes of butter to the pan or wok, and add the peppers, onions, garlic, and Cajun seasoning (for the sauce). Do this in the same pan as the chicken so that all of the flavors melt together. Fry them off for up to five minutes, or until you notice the onion becoming transparent and soft.

Remove the vegetables from the wok and melt the remaining butter in the same pan. Once the butter has melted, add the flour and keep stirring the mixture for about three minutes. Do not forget to keep stirring, as the flour will burn if you fail to do so.

Now it is time to add the chicken stock, milk, roasted garlic, and seasoning to the butter and flour mixture. Cook until the mixture simmers.

Once the sauce is simmering but not boiling, you can add the cheese and heavy cream. Make sure you stir the sauce well to prevent lumps and burnt cheese.

This is the fun part! Add the cooked chicken, vegetables, and pasta to the sauce and cook them all together for a further two or three minutes. Doing this will bring all of the flavors together and marry the ingredients beautifully.

You can garnish the dish with chopped spring onions, or you can grate some more parmesan cheese on top and enjoy!