Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it.

Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.

Add the remaining olive oil to the pan and saute the peppers for 2-3 minutes or until they soften to your likening.

Next, add the garlic and cook for another minute until fragrant.

Stir in the chicken stock and double cream and cook until it starts to thicken.

Add the chicken back to the pan and then the cooked pasta. Toss it well until coated in sauce, adding a dash of pasta water if it looks too thick.

Stir in the parmesan and serve immediately, garnished with fresh parsley and freshly sliced spring onions if you like.