Pat the chicken breasts dry. Season both sides with the paprika, garlic powder, onion powder, Italian seasoning, salt and black pepper.

Heat the olive oil in a large frying pan over a medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Reduce the heat to medium, cover with a lid and cook for a further 5–8 minutes, or until the thickest part reaches 75°C. Transfer to a plate and leave to rest.

Meanwhile, cook the pasta in a large pan of salted boiling water. Add the broccoli during the last 3 minutes of cooking. Reserve 100 ml of the pasta water before draining.

Using the same pan the chicken was cooked in, reduce the heat to low and add the garlic. Cook for 30 seconds until fragrant.

Pour in the Elmlea and gently simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan for extra flavour.

Stir in the Parmesan until melted and smooth. Add a splash of the reserved pasta water if needed to loosen the sauce.  Add the drained pasta and broccoli to the sauce and toss until well coated.

Slice the rested chicken into thick strips and arrange it over the pasta. Garnish with chopped parsley and extra Parmesan if desired.