Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the chicken breast over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) pieces, and then season the chicken with salt & pepper

Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, at this stage you don't have to fully cook the chicken, just lightly brown it, then remove the chicken and set it aside

Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, and mix continuously

After 4 minutes and the vegetables are lightly sautéed, add in the oregano, paprika, and saffron, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together, and then simmer for a couple of minutes

Once the tomato sauce has slightly thickened, about 3 minutes, add in the chicken broth, raise to a high heat, and give it a mix

When it comes to a boil, add in the pasta, mix together, and then mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

After cooking the pasta for 8 minutes (which in my case was 3 minutes shy of the pasta being cooked al dente), add the pieces of chicken and their juices back into the pan, give it a mix until well mixed together, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente and the chicken is fully cooked through, then remove the pan from the heat

Serve directly out of the pan, topped off with grated Manchego cheese and chopped parsley enjoy!