I start by boiling my pasta. I like to add a stock cube to the water, which adds extra flavor to the pasta. Once the pasta is cooked, I set it aside, making sure to save some of the pasta water for the sauce.

While the pasta is cooking, I dice the chicken breast and coat it with the Nandos peri rub and marinade in a mixing bowl. In a frying pan, I heat a little oil and add the diced onion and bell pepper. I cook these for a few minutes until they start to soften.

Next, I add the seasoned chicken to the pan and cook it for about 5-8 minutes until it’s no longer pink and is cooked through. Once the chicken is done, I add the diced halloumi and cook for another couple of minutes until it gets a nice golden color.

After that, I pour in the chicken stock and let it reduce a little. Then, I stir in the Philadelphia cream cheese and some peri peri sauce, mixing everything together until it’s well-coated and creamy.

Finally, I add the cooked pasta to the pan, mixing it all together. I serve it in bowls, topped with grated cheddar, a dollop of chili jam, and a sprinkle of sliced spring onion for a pop of color and flavor!