Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the fusilli until al dente, then drain, keeping a little pasta water.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Add the chicken strips and cook until golden and cooked through.

Add the vegetables and spices

• Add the diced red pepper and minced garlic to the pan.
• Season with paprika, oregano, onion powder and salt, then cook until the pepper softens.

Make the cream sauce

• Pour in the cream and stir to combine.
• Let it simmer gently until slightly thickened.

Combine and melt the cheese

• Add the drained fusilli to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Stir in the grated mozzarella until melted and creamy.

Serve

• Serve hot, straight from the pan.