Place chicken breasts in a large baking dish, drizzle with olive oil and add cajun seasoning, coat chicken breast all over, then bake for 25 mins.

Heat unsalted butter in a large pan, then add onion - fry for 5 mins or until soft, then add garlic and sauté for 1 min. Add boiling chicken stock and semi skimmed milk, stir to combine, then bring pan to a simmer and reduce sauce for 10-15 mins, stirring regularly. If the milk starts to bubble aggressively, then reduce heat to avoid burning milk.

Bring a large saucepan of lightly salted to water to boil and add spaghetti. Cook until al dente. When draining, reserve some pasta water to add to dish before serving.

Once sauce has reduced, add cajun seasoning, parmesan, light cream cheese and single cream. Add pasta water to loosen the sauce if it needs it. At this point, reserve a few tbsp of Alfredo sauce to top chicken later on, then add finely chopped parsley and toss in cooked spaghetti, with some pasta water, to combine.

Remove and thinly slice cooked chicken breasts. Serve pasta immediately with cajun chicken breast, top with a drizzle of Alfredo sauce and some more grated parmesan.