Brown the chicken

• Heat the olive oil in a large pan over medium-high heat.
• Add the diced chicken and fry until golden and cooked through.

Build the sauce base

• Add the garlic, chilli paste and oregano and cook until fragrant.
• Stir in the tomato paste and cook briefly.
• Pour in the tinned tomatoes and balsamic vinegar.

Cook the pasta in the sauce

• Add the fusilli and chicken stock, stirring to combine.
• Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid has reduced.

Finish with mascarpone and basil

• Stir the mascarpone through the pasta until creamy.
• Fold in the torn basil leaves and serve.