Bring a pan of water to the boil, add a pinch of salt and the noodles, and cook according to the packet instructions.
Drain the water and set aside.
Dice the chicken breast and add it to a sealable bag together with one tablespoon of oil, garlic granules, paprika, salt and black pepper.
Give it a good shake to coat the chicken pieces evenly.
Heat up a grill pan and grill the chicken pieces, about 3 minutes on each side until cooked through.
Chop the mushrooms, spring onions and cloves of garlic and add them to the chicken together with the peas.
Stir for 3-4 minutes until the vegetables are tender.
Remove from the heat and set aside.
In a large pan, melt the butter, add the flour and quickly stir to combine.
Pour in the milk and whisk for 2-3 minutes until it begins to thicken into a sauce. Add half of the cheddar cheese, season with salt and pepper, add the double cream, noodles, chicken and vegetables.
Toss well to combine, then add everything to an oven-proof dish. Top with the remaining cheese.
Bake in the preheated oven at 200 degrees Celsius (392 Fahrenheit) for 20 minutes until piping hot.
Garnish with chopped parsley.