Bring a large pot of salted water to a rolling boil. You'll know it's ready when the bubbles are vigorous and the water looks like it's dancing. Add your pasta and cook according to package directions until al dente — usually about 10 to 12 minutes. The pasta should have a slight white core when you bite into it.

While the pasta cooks, prepare the chicken. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. You should see the oil shimmer slightly before adding the diced chicken. Spread the pieces in a single layer — you'll hear a satisfying sizzle. Cook for 5 to 6 minutes, turning once, until the chicken is golden brown on the outside and no longer pink inside. The pieces should feel firm to the touch.

Remove the chicken from the pan and set it aside on a plate. Reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the minced garlic and stir constantly for about 30 seconds. The garlic should become fragrant and turn a pale gold — don't let it go darker or it will taste bitter.

Blend the cottage cheese until silky smooth. In a small bowl, use a stick blender to whizz the cottage cheese for about 1 minute. You're looking for a texture similar to double cream — no lumps remaining. If you don't have a stick blender, mash it thoroughly with a fork until it's as smooth as you can get it.

Pour the blended cottage cheese into the pan with the garlic. Stir continuously as it warms through. After about 2 minutes, you'll notice the sauce thickening slightly and turning a pale ivory colour. Add the grated Parmesan, oregano, salt, and pepper, and stir until the cheese has melted completely — about another minute.

Drain the pasta, but reserve 200ml of the starchy cooking water. Add the drained pasta directly to the sauce in the pan. Pour in about 100ml of the reserved pasta water and toss everything together with tongs. You'll see the sauce coat each piece of pasta evenly. If it looks too thick, add more pasta water a splash at a time until it reaches a velvety consistency that clings to the pasta.

Return the cooked chicken to the pan and give everything a final toss. Let it sit off the heat for 2 minutes before serving — this resting time allows the sauce to absorb into the pasta. Garnish with fresh parsley if using.