Heat a few sprays of low calorie cooking spray in a large, non-stick pan and add chicken breast. Fry 3-4 mins on each side, on medium heat, until showing colour, then transfer to a baking tray and bake until cooked through, roughly 10 mins.

Bring a large saucepan of salted water to boil and cook spaghetti until al dente. When draining, reserve pasta water.

Reduce heat on frying pan and sauté garlic for 2 mins, meanwhile whisk together milk and cream cheese in a bowl or jug, before adding mixture to pan. Bring to a low simmer and cook sauce for 4-5 mins, stirring regularly, until thick. Reduce heat to low( allowing sauce to cool for 1-2 mins or parmesan may curdle), stir in cayenne pepper, dried parsley and parmesan, before adding spaghetti and a large ladle of pasta water. Toss to combine using a pair of tongs, add more pasta water if needed and taste for seasoning.

Once chicken is baked, remove from oven and thinly slice. Then you are ready to serve.