Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water, then drain the pasta and set it aside.

Sear the Chicken: While the pasta is cooking, pat the chicken chunks dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 74°C, as advised by the Food Standards Agency. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Build the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour lives! Let it bubble and reduce by about half, which should take 2-3 minutes.

Make it Creamy: Reduce the heat to low and pour in the double cream. Stir to combine and let it gently warm through for a minute, but do not let it boil. What works best for me is to take the pan off the heat entirely before the next step.

Add the Cheese: Remove the pan from the heat and gradually stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy.

Combine Everything: Return the cooked chicken and any accumulated juices back to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Finish and Serve: Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to your taste. Serve immediately, topped with an extra grating of Parmesan cheese.