Bring 1 cup of water per 100 g pasta to a boil with a pinch of salt.

Add pasta and cook for 10 minutes until al dente. Drain and set aside.

Preheat oven to 200°C (180°C fan).

In a large bowl, combine chicken chunks, olive oil, garlic granules, paprika, salt, and pepper. Mix well.

Place chicken, peppers, courgette, and onion into a baking tray. Roast for 25 minutes, stirring halfway through.

Add cooked pasta to the tray along with tomato paste. Mix everything together.

Sprinkle grated cheddar cheese evenly on top.

Return tray to the oven for 10–12 minutes, until cheese is golden and bubbling.