Season and brown the chicken: Season the chicken chunks with salt and pepper. Heat the olive oil in a large, non-stick skillet over medium-high heat until it shimmers and smells fragrant. Add the chicken in a single layer and cook for 4-5 minutes, turning once, until the pieces are golden brown on the outside and have a firm, springy feel when pressed. You'll hear a satisfying sizzle as they hit the pan.

Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2-3 minutes, stirring frequently, until it becomes translucent and soft, with a sweet, fragrant smell. Add the minced garlic and cook for another 30 seconds until it releases its aroma — don't let it burn.

Build the sauce: Pour in the tinned chopped tomatoes and stir in the tomato purée, dried oregano, and dried basil. Bring the sauce to a gentle simmer — you'll see small bubbles breaking the surface. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and turns a deeper, richer red colour. The smell at this point should be wonderfully savoury and herby.

Add the cottage cheese: Spoon the cottage cheese into the skillet and stir it into the sauce until it's evenly distributed. The sauce will become creamy and slightly speckled with the curds. Let it warm through for 1-2 minutes, stirring gently. You'll notice the sauce looks thicker and more luxurious.

Combine the pasta and chicken: Return the browned chicken chunks to the skillet, along with the cooked pasta. Toss everything together until the pasta and chicken are fully coated in the creamy tomato sauce. The mixture should look cohesive and glossy.

Add the cheese topping: Sprinkle the grated mozzarella and Parmesan evenly over the top of the mixture. Cover the skillet with a lid and let it cook over low heat for 3-4 minutes, until the cheese is melted and bubbly. You'll see the edges of the cheese turning golden and hear it gently bubbling.

Rest and serve: Remove the skillet from the heat and let it sit, uncovered, for 2 minutes. This brief rest allows the flavours to meld and the sauce to settle. Garnish with fresh basil leaves if you like, then serve straight from the skillet or divide into bowls.