Step 1: Prepare the Chicken - Dice the chicken breast into bite-sized pieces. In a bowl, season it generously with minced garlic, chili flakes, salt, and black pepper. Let it sit while your pan heats up, just a few minutes of marination boosts flavor.

Step 2: Cook the Chicken - Heat 1 tablespoon of avocado oil and ½ tablespoon of butter in a large deep pan over medium-high heat. Once hot, add the chicken and cook until there are no more pink bits, about 5–6 minutes. Let it get golden on the edges. Stir in dried oregano and cook for one additional minute to wake up the herbs.

Step 3: Build the Sauce - Add the tinned tomatoes, tomato paste, and chicken stock directly into the pan. Stir everything together and bring it to a boil.

Step 4: Cook the Pasta - Stir in the fusilli pasta and reduce the heat to a gentle simmer. Let it cook for 10–12 minutes, stirring often. The pasta will absorb the flavorful liquid while releasing starch that thickens the sauce. If it starts getting too dry, add a splash more water or chicken stock to loosen things up.

Step 5: Finish the Sauce - Once the pasta is tender and the sauce has reduced, stir in the cream cheese and fresh torn basil. Mix until everything is creamy, glossy, and well combined. The cream cheese will give the sauce a rich, silky texture that clings perfectly to the pasta spirals.

Step 6: Garnish and Serve - Spoon the pasta into bowls and, if desired, top with freshly grated Parmesan cheese for that final savory finish. Serve hot and enjoy every creamy, herby bite.