Cook the fettuccine in a large pot of salted water according to packet instructions. Drain and set aside.

Cut the chicken into bite-sized pieces and place them in a container. Add the flour, cumin, paprika and season well with salt and pepper. Toss until the chicken is evenly coated.

Heat the oil in a large nonstick frying pan over medium-high heat. Add the chicken and cook for 5–10 minutes until browned and cooked through

Sprinkle over ¼ cup of grated parmesan, toss to coat and cook for another 2 minutes. Remove the chicken from the pan and set aside.

In the same pan, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn it.

Dissolve the stock cube in the boiling water and pour it into the pan, scraping up any browned bits from the bottom. Stir to combine.

Once the liquid starts to bubble, pour in the cream and stir together. Simmer until the sauce starts to thicken.

Add the cooked fettuccine to the pan and toss well to coat in the creamy sauce. Sprinkle over the parmesan and stir through the parsley and squeeze over the lemon juice. Season to taste with salt and pepper.

Divide the pasta between four bowls. Top each with the chicken bites and sprinkle with extra chopped fresh parsley. Serve immediately.