Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente—about 10 minutes. The pasta should feel firm at the centre when you bite into it.

While the pasta boils, heat the olive oil in a large frying pan over medium-high heat. Add the diced chicken in a single layer—you should hear a gentle sizzle. Season with garlic granules, smoked paprika, and a pinch of salt. Cook for 5-6 minutes, turning once, until the chicken is golden brown on the outside and no longer pink inside. The aroma of paprika will fill your kitchen.

Drain the pasta in a colander, but reserve about 100ml of the starchy cooking water. Shake the colander well to remove excess moisture—you don't want a watery salad.

Return the empty pasta pot to the hob over low heat. Add the cottage cheese, lemon juice, and three tablespoons of the reserved pasta water. Stir continuously for about a minute until the sauce is smooth, warm, and slightly thickened. It should look creamy and pale, with no lumps.

Tip the drained pasta into the pot with the cottage cheese sauce. Add the cooked chicken, defrosted peas, sweetcorn, and diced red onion. Toss everything together with tongs until every piece of pasta is coated in the creamy mixture. The colours should be vibrant—green peas, yellow corn, pink chicken against the white sauce.

Season generously with black pepper and taste. Add more salt if needed, remembering that Parmesan will add saltiness later. Stir through the fresh parsley and grated Parmesan if using.

Remove from the heat and let the salad rest for five minutes. This allows the flavours to meld together and the sauce to thicken slightly. The pasta will absorb some of the creaminess, making every bite more cohesive.