Preheat your oven to 200°c/180 fan/400f/gas mark 6.
Bring a large pot of salted water to boil and cook the pasta until just al-dente (about 1 minute less than the packet instructions). Drain and set aside.
While the pasta is cooking, heat the oil in a large oven-safe frying pan or shallow casserole dish. Add the onion and chorizo and cook for 2-3 minutes to let the chorizo release its flavour-packed oil.
Slice the chicken into thin strips and add to the pan with the paprika, oregano and a pinch of salt and pepper.
Fry for 2 minutes to brown the chicken, then stir in the garlic and peppers and cook for another 2 minutes.
Pour over the tomatoes and stir well, then bring to a simmer. Add salt and pepper to taste if desired.
Take off the heat and stir in the pasta - make sure everything is well combined.
Tear the mozzarella into pieces and scatter over the top.
Bake in the oven for 20-25 minutes, until golden and bubbling.
Scatter over fresh basil to serve.