Prepare the pasta following the instructions on the packaging until it reaches the al dente stage. Then, drain it and set it aside.

In a large frying pan, warm the olive oil over medium heat. Add the diced onion and sauté until it turns translucent.

Add the minced garlic and sauté for an additional 30 seconds until it releases its fragrance.

Move the onions and garlic to one side of the frying pan and add the chicken pieces. Cook until they are no longer pink in the middle.

Combine the dried oregano, dried thyme, paprika, and chili flakes with the chicken, ensuring they are evenly coated with the spices.

Pour in the double cream and gently simmer the mixture. Allow it to cook for approximately 5-7 minutes, or until the sauce thickens slightly.

Season the sauce with salt and pepper to your taste.

Add the cooked pasta to the frying pan and toss it in the creamy sauce until everything is thoroughly mixed and heated.

Once the pasta and chicken are coated in the sauce, remove the frying pan from the heat.

Serve the creamy chicken pasta on individual plates, garnished with finely chopped fresh parsley.