Cook pasta according to packet instructions, reserving some pasta water.
Heat olive oil in a pan and fry diced chicken with paprika, tomato purée, chilli paste, salt and pepper until cooked through.
Lower the heat and stir in cream cheese and milk until creamy.
Add spinach and allow it to wilt.
Stir in grated cheese and a splash of pasta water.
Toss through the cooked pasta and finish with chilli flakes.
