Slice the chicken breast into cubes and season with 1 tsp of salt, pepper, piri piri, garlic granules and paprika.

Heat 1/2 tbsp olive oil in a large pan and add in the chicken breast. Fry for around 6-8 mins until cooked through and crispy. Set the cooked chicken aside on a plate for later.

Add 2 tsp of salt to water and bring to the boil before adding your raw pasta, cooking for about 8 mins.

Whilst that’s cooking, heat the other 1/2 tbsp of olive oil in the pan and add in the onion and pepper, seasoning with 1/2 tsp of salt, pepper and piri piri. Fry for 5 minutes.

Then add in the diced garlic, continuing to fry for a further 2 mins. Pour in the Nandos sauce, spoon in the light Philadelphia and then ladle in some of the reserved pasta water.

Stir through to make a sauce and then add the drained pasta and the cooked chicken from before. Stir everything round over heat for a few mins before serving into four equal portions.