Prep the proteins and aromatics: Pat the chicken breasts dry and butterfly each by slicing horizontally 3/4 of the way through and opening flat (or pound gently between plastic to 1 cm thickness). Season both sides lightly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Trim and pat the beef sirloin dry; season generously with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp oregano. Mince 4 cloves garlic and thinly slice the remaining 2 cloves. Why: Dry proteins sear better (moisture inhibits browning); butterflying the chicken makes it quick to cook and ideal for stuffing so the interior reaches safe temperature while the exterior doesn't overbrown.

Make the cheese-garlic filling: In a small bowl combine grated Parmesan (60 g), shredded cheddar (40 g), minced garlic (2 cloves), a pinch of black pepper and 1/2 tsp dried oregano. Reserve the remaining cheese for finishing. Why: Mixing a high-salt, high-umami cheese blend gives the chicken interior a molten, savory core that contrasts the beef’s crust, and using only part of the cheese now preserves some for topping the pasta for a fresh cheesy finish.

Stuff and seal the chicken: Spoon about 2 tbsp of the cheese mixture into each butterflied breast and fold/close them. Secure with toothpicks if necessary and season the seam with a tiny pinch of salt. Why: Sealing the filling keeps the cheese from escaping into the pan — you'll get a gooey center after baking and searing without losing flavor into the skillet.

Cook rice with charred peppers and onions: Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add thinly sliced half the onion (about 150 g) and the diced bell peppers (300 g). Cook, stirring occasionally, until the edges char and caramelize (6–8 minutes). Add 1/2 tsp smoked paprika and a pinch of salt, then add the 200 g rice and toast for 1 minute to coat grains in flavor. Add 400 ml hot water, bring to a simmer, reduce to low, cover and cook 15 minutes until water is absorbed. Rest off heat for 5 minutes, then fluff with a fork and stir in 1 tbsp butter. Why: Charring the peppers and onions develops sweet, smoky notes that lift the rice; toasting rice before simmering adds depth similar to pilaf.

Bring pasta water to a boil: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook 300 g pasta according to package timing minus 1 minute for al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta. Why: Salting pasta water seasons the pasta from the inside; reserving cooking water gives you starchy liquid to create a silky sauce without cream or stock.

Sear the beef for a deep crust: Heat a large heavy skillet (cast-iron ideal) over high heat until very hot. Add 1 tbsp olive oil and immediately place the sirloin in the pan — don’t overcrowd. Sear 2–3 minutes per side for medium-rare (adjust 1–2 minutes for thickness). Transfer to a cutting board and rest 6–8 minutes before slicing. Why: A hot pan and minimal movement produce a Maillard crust (deep flavor). Resting redistributes juices so the sliced beef stays moist.

Pan-sear the stuffed chicken and finish in oven (or skillet): Meanwhile, preheat oven to 190°C (375°F). In a separate ovenproof skillet, warm 1 tbsp olive oil and 1 tbsp butter over medium-high. Add the stuffed chicken, seam-side down first, and sear 2–3 minutes per side until golden (this seals the filling). Transfer skillet to the oven and bake 8–10 minutes until internal temperature reaches 74°C (165°F). Rest 5 minutes before removing toothpicks. Why: Searing locks the exterior and builds flavor; finishing in the oven cooks through evenly without overbrowning.

Make the garlic-Parmesan pasta sauce: In a large sauté pan over medium heat melt 1 tbsp butter with 1 tbsp olive oil. Add sliced onion saved from earlier (if desired) and sauté 2 minutes until translucent. Add sliced garlic (the 2 cloves) and cook 30 seconds until fragrant (don’t brown). Add the drained pasta and 100 g reserved cheeses (20 g Parmesan + 80 g cheddar or use the split you prefer) and 1/2 cup reserved pasta water; toss vigorously to create an emulsified, glossy sauce. Adjust with more pasta water if needed, and season with salt, pepper and a pinch of crushed red pepper. Why: The combination of starch, warm fat and cheese emulsifies into a silky coating for the pasta — using starchy pasta water is the chef shortcut to a cream-like texture without cream.

Slice the rested beef and carve the chicken: Slice the sirloin thinly against the grain to maintain tenderness. Cut each chicken breast in half on the bias to expose the cheese-stuffed center. Why: Slicing against the grain shortens muscle fibers, making the beef easier to chew; cutting the chicken on the bias creates a restaurant-style presentation and shows the molten cheese interior.

Plate and finish: Spoon a generous mound of garlic-Parmesan pasta onto each plate and add a scoop of charred-pepper rice to the side. Fan sliced sirloin across the pasta and place the stuffed chicken halves over the rice or alongside. Sprinkle remaining grated Parmesan (20 g) and a drizzle of olive oil, finish with a grind of black pepper and optional flaky sea salt. Why: Layering textures — creamy pasta, tender beef, and smoky rice — makes every bite interesting and balances richness with brightness.

Serve immediately: Recommend warm plates and serve with lemon wedges or a simple green salad to cut richness. Why: Warm plating keeps the dish at the proper serving temperature and a bright acidic element (lemon or salad) refreshes the palate between rich bites.