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Season the diced chicken with salt and black pepper.
In a large pan, heat some oil over medium to high heat and cook the chicken until it's no longer pink.
Add the minced garlic, chilli paste, and oregano, cooking for an additional minute.
Stir in the tinned tomatoes, tomato paste, balsamic vinegar, and chicken stock, then bring the mixture to a boil.
Add the fusilli pasta to the pan. The sauce will appear quite watery, but this is normal as the pasta will absorb the liquid while cooking.
Reduce the heat to a simmer and cook for 10-12 minutes, stirring frequently, until the pasta is tender and the sauce has thickened. If the mixture becomes too dry, add a splash of water or stock.
Once cooked, mix in the torn basil and mascarpone until the sauce is creamy and glossy.
Serve the pasta and top with grated Parmesan if desired. Enjoy!