Season the chicken

• Butterfly the chicken breasts from the middle.
• Rub them with olive oil, salt, black pepper, garlic powder and paprika.

Sear the chicken

• Heat the butter in a pan over medium-high heat.
• Cook the chicken until golden and cooked through, then set aside.

Start the sauce base

• In a large pot, melt the butter.
• Add the red onion and cook until softened.
• Stir in the garlic, chili flakes, black pepper, Italian seasoning and salt.

Cook the pasta in the sauce

• Pour in the chicken broth and bring to a boil.
• Add the pasta and cook, stirring occasionally, until al dente and most of the liquid is absorbed.

Make it creamy

• Lower the heat and pour in the double cream.
• Stir in the cream cheese and grated hard cheese until melted and smooth.

Finish and serve

• Slice the chicken and return it to the pot.
• Toss everything together and serve hot.