Beyti kebab inspired chicken pasta

Cut 600 g chicken breast into smallish cubes about 1-2 cm.

In a bowl mix 1 tsp each of salt, paprika, oregano and garlic powder, 1/2 tsp cumin, 1/2 tsp black pepper and 2 tbsp olive oil; add the chicken and toss to coat.

Finely dice one onion and a sweet red pepper; thinly slice a couple of green chilies.

Cook 250 g shell pasta in water with a stock cube added until al dente, 11 minutes per the packet.

In a large saute pan on medium-high melt 15 g butter; saute the onions a few minutes until they soften and brown.

Push the onions to one side, add the chicken, spread it out and cook about 2 minutes; mix and cook another 4.

Reserve about 400 ml pasta water, then drain the pasta in a colander.

Add the peppers and saute a minute or two; add 4 cloves minced garlic and saute 60-90 seconds.

Add 30 g red pepper paste and 15 g tomato paste and mix briefly with the chicken.

Add 3 tsp oregano, 1 tsp paprika, 1 tsp sumac, 1/2 tsp Turkish chilli flakes, 1/2 tsp black pepper and 1/4 tsp salt; cook with the paste until browning builds on the base of the pan.

Add the pasta water a little at a time; the first 100 ml or so deglazes the pan. Keep adding until about 300-400 ml is used.

Stir in 45 g cream cheese to melt and thicken the sauce; add the pasta and mix until every piece is coated.

Finish with a large dollop of strained yoghurt, parsley and chilli flakes.