Preheat your oven to 200°C (400°F). Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente — you want it slightly firmer than usual as it will continue cooking in the oven. The pasta should be tender with a slight resistance when you bite into it. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. When the oil shimmers and you can feel the warmth rising from the pan, add the diced chicken pieces. Season with salt, pepper, and smoked paprika. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on the outside and no longer pink inside. You'll hear a satisfying sizzle and the chicken should feel firm to the touch. Remove the chicken from the pan and set aside.

In the same pan, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and soft. The aroma will become sweet and fragrant. Add the minced garlic and cook for another 30 seconds until you can smell its distinctive fragrance.

Add the fresh spinach to the pan in handfuls. Stir continuously as the spinach wilts down — you'll see it transform from a large pile of leaves into a dark green, tender mass. This takes about 2-3 minutes. Once all the spinach is wilted, remove the pan from the heat and let it cool slightly.

Return the pan to low heat and add the softened cream cheese. Stir gently until the cream cheese has melted completely and formed a smooth base. Pour in the double cream and continue stirring. The sauce will start to thicken and become glossy. Add the dried oregano and stir to combine. You should see the sauce coating the back of your spoon.

Add the cooked chicken back to the pan, along with half of the grated mozzarella and half of the Parmesan. Stir until the cheeses have melted into the sauce. The mixture will become wonderfully thick and creamy, with a pale golden colour. Season with salt and pepper to taste.

Add the drained pasta to the sauce and stir well. Every piece of pasta should be coated in that luscious, cheesy sauce. Transfer everything into a 9x13 inch baking dish, spreading it out evenly. The surface should look glossy and inviting.

Sprinkle the remaining mozzarella and Parmesan over the top. Place the dish in the preheated oven and bake for 20-25 minutes, until the top is golden brown and bubbling. You'll hear the sauce bubbling away and see the cheese forming a gorgeous, crispy crust. The edges should be slightly darker and caramelised.

Remove from the oven and let it rest for 5 minutes. This resting time is crucial — it allows the sauce to set slightly so it doesn't run everywhere when you serve. Garnish with fresh chopped parsley before serving.