Sear the chicken

• Heat the olive oil in a large pan over medium-high heat.
• Season the diced chicken breast with paprika, salt and pepper, then sear until golden.

Build the base

• Add the chopped red onion and cook until softened.
• Stir in the tomato paste and cook briefly to caramelize it.

Simmer the spaghetti

• Pour in the passata and chicken broth, then add the dried basil.
• Add the spaghetti, breaking them if needed, and simmer until al dente, stirring regularly.

Make it creamy

• Lower the heat and stir in the cream until the sauce is smooth.
• Season with salt and pepper to taste.

Melt the mozzarella and serve

• Scatter the grated mozzarella over the pasta and cover until melted.
• Serve hot straight from the pan.