Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, following pack instructions. Scoop out a mug of pasta water, then drain the pasta.

Meanwhile, slice the cherry tomatoes in half and tear the basil leaves.

Add the cottage cheese, sundried tomato paste, gochujang and garlic powder to a blender along with a splash of the reserved pasta water. Blend until smooth and creamy. Add more water as needed to loosen.

Tip the drained pasta into a large bowl along with the cooked chicken, halved cherry tomatoes and basil. Pour over the sauce and stir everything together until well coated. Add more pasta water if it looks a bit dry.

Transfer the pasta to an ovenproof dish, grate the Parmesan over the top and place under a hot grill for 5–10 mins until golden and bubbling on top.