Place the oil, ranch dressing, Worcestershire sauce, paprika, cayenne pepper, salt, pepper (you can add more later if needed), vinegar, lemon juice and sugar into a small bowl and which together until smooth.

Ensure the seasoning is correct and if not, add a little more salt/pepper,

Place your chicken breast thins into a large ziploc bag and pour the marinade into the bag. Give it a little squidge around to ensure the chicken is covered and pop it into the fridge for 2 hours.

Once the chicken has been left to marinade, place a large saucepan of salted water on to boil and cook the pasta to packet instructions.

Whilst the pasta is cooking, warm up your skillet on a low-med heat. Place the chicken halves in the skillet and cook for around 8-10 minutes, or until cooked through and browned.

Whilst the chicken is cooking, place the butter into a medium sized saucepan on a medium heat and melt. Add in the minced garlic and spices and whisk until combined.

Add in the cream and milk and whisk until well combined. Add in the grated cheese and continue to whisk until smooth and thickened, about 5 minutes.

Drain the cooked pasta and place it back into your large saucepan. Pour over the sauce and toss together until the pasta is coated. Serve immediately in bowls with a chicken half each and some parsley to garnish, if desired.