Season chicken with salt, pepper and dried parsley. Add oil to a pan and add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.

To the same pan, add the butter and fry the onion, garlic and sun dried tomatoes (about 3 minutes).

Get a large pot of water boiling and add the shell macaroni and cook until al dente.

Stir the flour into the pot and allow to cook for a further minute. Then add the milk and half and half, herbs, salt and pepper, and bring to a very low simmer. Once slightly thick stir all of the cheese in ans mix well. If it becomes too thick, add a touch of milk.

Add in the cooked noodles, cook the broccoli and roughly chop and add in.