Place chicken breast in a saucepan of boiling water and cook for 15 mins. Once cooked through, remove from saucepan and allow to cool for 5 mins before shredding into small pieces using two forks.

In a separate saucepan, cook pasta in salted water until very al dente, then drain and set aside.

Heat a large, deep pan on medium heat and add chorizo. Allow to chorizo to start sizzling and release it’s oils. Cook for 3-4 mins and once crispy, remove from pan.

Reduce heat to low, add butter to pan and allow to melt and combine with oils from chorizo. Once melted, whisk in plain flour until combined with butter, then gradually whisk in skimmed milk until none is left and you are left with a thick white sauce. If it’s not thick enough, add small amounts of plain flour and increase heat until thick.

Add garlic granules, onion granules and smoked paprika to white sauce and stir to combine. Then, add light cheddar and red Leicester and stir until combined and cheese has melted. Finally, add in mix in shredded chicken, light cream cheese and cooked pasta.

Transfer to a large baking dish and top with a little more cheese and chorizo.