In a pan, heat 1 tbsp oil over a medium-high flame. Add the chopped onions and saute it for 3-4 minutes or until it begins to soften.
Add the garlic and cook for a minute.
Add the tomato puree and cook for 10-15 minutes.
Then add the chicken stock, pasta seasoning, a cup of water and salt. Bring to a boil.
Lower the flame and add the pasta and stir well to combine.
Cover with a lid. Simmer for 10-15 minutes or until the pasta has cooked through. Stir at a 5-minute interval to prevent the pasta from sticking to the bottom of the pan.
Add the shredded chicken and stir well.
Then add grated cottage cheese or paneer and black pepper powder. Give it a nice mix. The cottage cheese will provide a creamy texture to the dish.
Top with grated mozzarella cheese and cover with a lid. Turn the heat off. Allow the cheese to melt completely.
Garnish with fresh coriander leaves and serve.