Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little pasta water.

Caramelise the onions

• Heat the olive oil and butter in a large pan over medium-low heat.
• Add the sliced onions with a pinch of salt and cook slowly until soft and golden.
• Stir in the brown sugar and balsamic vinegar and cook until sticky and caramelised.

Cook the chicken

• Push the onions to the side, add the chicken and season with paprika, salt and pepper.
• Sear the chicken until golden and cooked through, then stir in the garlic.

Build the sauce

• Pour in the chicken stock and let it reduce slightly.
• Add the cream and grated parmesan and stir until smooth.

Combine and serve

• Add the drained pasta to the pan and toss to coat, loosening with pasta water if needed.
• Serve hot with extra parmesan and black pepper.