Sear the chicken

• Heat the olive oil in a large pot over medium-high heat.
• Add the chicken pieces, season with salt and pepper and sear until golden on all sides.
• Set the chicken aside on a plate.

Build the sauce base

• Add the onion to the same pot and cook until soft and translucent.
• Stir in the garlic and the dried Italian herbs and cook until fragrant.

Add liquids and pasta

• Pour in the tomato passata and the chicken stock and stir well.
• Add the spaghetti, breaking it if needed so it fits, and press it down into the liquid.
• Return the chicken to the pot.

Cook the spaghetti

• Bring to a simmer and cook, stirring regularly so the pasta does not stick, until the spaghetti is al dente and the sauce has thickened.

Make it creamy and cheesy

• Lower the heat and stir in the cooking cream and the grated parmesan.
• Scatter the mozzarella over the top, cover and let it melt.

Serve

• Taste and adjust the seasoning.
• Serve hot straight from the pot with extra parmesan.