Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente – it should be firm to the bite but not hard. You'll see the pasta soften and swell slightly, turning a pale yellow. Drain thoroughly in a colander, reserving about 120ml of the pasta water, and set aside.

Brown the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown all over and cooked through. It should have a lovely caramelised crust and smell rich and savoury. Remove the chicken from the pan and set aside.

Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the chopped onion and cook for 5-7 minutes until it softens and becomes translucent, emitting a sweet, mellow aroma. Next, add the minced garlic and dried Italian herbs. Cook for another 1-2 minutes until the garlic is fragrant and lightly golden – be careful not to burn it, or it will become bitter. The kitchen will fill with a wonderful, inviting scent.

Build the Sauce Base: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits – these add immense flavour to our sauce. Bring the stock to a gentle simmer. You’ll see the liquid start to bubble gently around the edges.

Create the Creamy Sauce: Stir in the full-fat milk, cream cheese, and black pepper. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, pale, and slightly thickened sauce. The sauce will gain a luxurious, velvety texture. Gradually stir in the freshly grated Parmesan cheese, allowing it to melt completely. Continue stirring until the sauce is smooth and glossy, tasting and adding salt as needed.

Combine and Finish: Add the cooked chicken back into the pan with the sauce. Then, add the drained pasta. Toss everything together using tongs, ensuring every piece of pasta and chicken is thoroughly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan and fresh parsley. The steam rising from the dish will carry the delightful aroma of garlic and cheese, and the pasta will look glistening and perfectly coated.