Cover chicken breast with cling film and bash, using a pellet or rolling pin, to 2cm thickness. Season chicken breast to taste and add chilli flakes and oregano to both sides of chicken breast.

Heat olive oil in a large non-stick pan and add chicken breast. Cook for 5 mins on each side, then remove from pan. If chicken breast isn’t cooked through at this point, chuck it in the oven for 5-10 mins at 180°C/ 365°C.

Add pasta to saucepan of boiling water and cook until al dente.

Add harissa pasta, light cream cheese, cherry tomatoes and a ladle of pasta water to pan and bring to a low simmer. Cook for 5 mins, stirring regularly, then add spinach and cook until wilted.

Once pasta is al dente, drain but reserve pasta water, then transfer pasta to pan with your creamy harissa sauce. Slice your chicken into small pieces and add to pan along with mascarpone. Stir everything until combined, add pasta water to create more of a sauce, then serve immediately.