Coat the chicken breast in the olive oil and half the peri peri seasoning, then transfer to a baking tray and bake for 20-25 minutes, basting once throughout cook time.

Meanwhile, melt the butter in a large pan and cook the sweet red pepper and shallot for 3-4 mins, on medium heat, until soft, then add the garlic and cook for 2 minutes.

Add the milk, chicken stock and cream cheese to the pan, , stir well, bring to a low simmer and cook the sauce for 10-15 minutes, stirring regularly, until the sauce has reduced by roughly half.

Now is a good time to get your pasta on to cook. Cook the linguine until al dente. Reserve the pasta water, when draining.

Stir in the remaining peri peri seasoning to the sauce and simmer for 5 minutes. Reduced the heat to low and stir in the parmesan and fresh parsley, then add the cooked linguine and toss to combine. Add a ladle of pasta water and combine once more.

Serve the peri peri chicken on top of the Alfredo. Garnish with fresh parsley and parmesan.