Heat the oven to 200°C. Bring a large pot of salted water to the boil. Thinly slice the chives and grate the parmesan and set aside for later.

Drizzle the chicken breasts with olive oil and season with salt and black pepper. Wrap them in foil to make a tight parcel and place onto a tray. Roast for 15–20 mins until cooked through.

Once boiling, add the pasta to the water and cook according to pack instructions until al dente.

Meanwhile, melt the butter in a large frying pan over a medium heat. Stir in the gochujang and tomato purée. Let it cook for 2-3 mins until darkened and fragrant. Pour in the cream and stir through the honey and lime juice. Let it bubble gently until thickened slightly. Taste and season with salt and black pepper.

Once the chicken is cooked, using 2 forks shred the meat ready to add to the pasta.

Use a slotted spoon to transfer the cooked pasta straight into the sauce, then toss through the shredded chicken until everything is glossy and coated.

Divide the pasta between bowls and finish with the grated Parmesan, a squeeze of lime juice and chopped chives.