Heat olive oil in a pan over medium flame. Add chopped garlic. Saute until fragrant.
Then add chopped onions and cook for 2-3 minutes. Onions should soften slightly.
Pour tomato puree and water. Crumble the chicken cubes and add them to the sauce. Season with salt and cook on high flame. After it comes to a boil, lower the flame and cook for 6-7 minutes.
While the sauce is cooking, boil water in a pot. Add salt and pasta. Boil until pasta is al dente.
Add oregano, parsley, chilly flakes and black pepper powder to the sauce. Give it a mix.
Then drain the water and add pasta to the sauce. Toss to combine.
Add grated cheese and butter. Mix well.
Lower the flame and cook until the cheese has melted. Turn the flame off.
Garnish with chilly flakes and parsley. Serve immediately.