Place a big skillet at medium heat and drop the butter. Let it melt and then, add the garlic. Stir it around for a few seconds and scatter the chopped onion. Stir it around. Sprinkle the salt and pepper. Sauté for 1 minute.

Add the ground chicken and mix it around. Sauté for 2 minutes. Scatter the grated carrot and mix it around.

Sprinkle the dried herbs and seasoning (1 teaspoon dried oregano, 1 teaspoon sugar, 1 teaspoon lemon pepper seasoning and 1 teaspoon paprika). Mix it around.

Pour the tomato puree, combine everything and cover the pan. Let it simmer for 10 minutes.

In the meantime, boil the pasta to al dente. It should take about 8 minutes. Make sure to season the water with enough salt when boiling the pasta.

By the time the pasta is boiled, the sauce should be ready. Mix the heavy cream to the chicken bolognese and mix it around. Strain the pasta and mix it to the sauce.

You can serve the pasta right away with some Parmesan cheese on top. Or, you can follow the below directions to bake it.

Preheat the oven to 350F and grease an ovenproof dish with little butter or oil. Layer some of the pasta, add ½ cup cheese on top, layer rest of the pasta and add rest of the cheese.

Bake it for 30 minutes.

Sprinkle little finely chopped parsley on top and some grated Parmesan cheese.

Serve warm.