Pre-heat oven to 180C Fan.

Bring a pan of salted water to the boil, stir in the pasta, and return to the boil. Turn down to simmer for 10 - 12 minutes. Then drain and set aside.

Whilst the pasta is cooking, in a large pan, gently heat the oil and sauté the onion and garlic for about 4 - 5 minutes until softened.

Add the chicken and cook stirring until no longer pink on the outside, about 5 minutes. Stir in the red pepper and halloumi and cook for another 5 minutes until the chicken is cooked through. Remove pan from the heat.

Add the milk and flour into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer and whisk it thoroughly until you have a smooth and thickened white sauce. Then stir in the passata and chilli flakes. Simmer for about 5 minutes until the sauce has thickened. Season to taste.

Add drained pasta and sauce to the large pan containing the chicken and halloumi and mix well.

Pour the contents of the large pan into an oven proof dish, sprinkle with the cheese and place onto the middle shelf of your oven.

Bake for 10 - 15 minutes until the cheese has browned slightly and is bubbling.