Season the chicken

• Place the cubed chicken breast in a bowl.
• Add the salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil.
• Mix well so every piece is coated.

Cook the chicken

• Heat a pan over medium-high heat with a little of the light butter.
• Add the chicken cubes and cook for 3-4 min, then turn them over and cook for another 3 min.
• Lower the heat, add a little more butter and mix it all in, then set aside.

Cook the pasta

• Boil the fettuccine in salted water until al dente.
• Drain, keeping a little pasta water aside.

Soften the onion and garlic

• In a pan, cook the chopped onion for 5-6 min until soft.
• Add the chopped garlic and cook for 1 min.

Build the sauce

• Add the salt, Italian herbs, parsley, chilli flakes and paprika and mix for 1 min.
• Add the tomato passata and let it cook on low heat for at least 5 min until it bubbles and separates slightly.
• Add the evaporated milk and cream cheese on low heat, stirring until combined and thick.
• Stir in the grated parmesan.

Combine and serve

• Add the cooked pasta and chicken to the sauce and toss to coat.
• Loosen with a little pasta water if the sauce is too thick.
• Serve or portion into meal prep containers.