Cook the pasta

• Bring a saucepan of salted water to a boil.
• Cook the pasta until al dente, then drain and set aside.

Season and sear the chicken

• Dice the chicken breast and coat with smoked paprika, garlic powder, oregano, salt and pepper.
• Heat the olive oil in a frying pan and sear the chicken until golden and cooked through.

Soften the onion

• Add the chopped red onion to the pan and cook until soft and translucent.

Build the sauce

• Stir in the tomato puree and cook briefly.
• Pour in the chicken stock and let it reduce slightly.
• Add the double cream and stir to combine.

Combine and melt the cheese

• Add the drained pasta to the pan and toss to coat in the sauce.
• Scatter over the mozzarella and stir until melted and creamy.

Serve

• Plate up and finish with a sprinkle of parsley or coriander.