Step 1: Preheat the oven to 200°C / 180°C fan.

Step 2: Bring a pan of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve a little pasta water before draining.

Step 3: Meanwhile, season the chicken and cook in a frying pan until golden and cooked through. Set aside.

Step 4: In a saucepan, whisk together the flour and milk over a medium heat until the sauce begins to thicken.

Step 5: Stir in the garlic granules, onion salt, paprika, dried parsley and black pepper. Add most of the Mexicana Grated, reserving a little for the topping, and stir until smooth.

Step 6: Add the cooked pasta and chicken to the sauce, mixing well to coat everything evenly.

Step 7: Transfer to an ovenproof dish, sprinkle over the remaining cheese and bake for 10 minutes. Finish under a hot grill for 3–5 minutes until golden and bubbling.

Step 8: Finish with freshly chopped parsley and serve with a crisp side salad.