Butterfly your chicken breasts right through to create 4 thinner, equal sized breasts. Coat in 1 tsp smoked paprika, 1/2 tsp garlic powder & salt, 1/4 tsp cayenne pepper and black pepper and a drizzle of olive oil.
Fry over medium/high heat for a few mins each side until starting to char and just cooked through the centre. Remove from pan and allow to rest. Just before needed, slice your chicken into thin strips, ensuring you cut at a slight angle and against the natural grain of the chicken.
Meanwhile, fry 3.5oz/100g bacon over medium heat in the leftover oil from the chicken (add more if needed) until it starts to brown. Add 1 finely diced medium onion and 1 finely diced small red pepper and continue frying until the bacon is crisp and the veg is soft and starting to char.
Pour in 1/2cup/125ml chicken stock, 1 can of chopped tomatoes and 1/2cup/125ml BBQ Sauce. Stir until fully blended then allow to simmer on low for 10-15mins, or until the tomatoes start to soften/burst and the sauce begins to thicken.
Meanwhile, add 300g/10.5oz pasta to salted boiling water and cook until al dente. Just before draining, retain a cup of starchy pasta water.
Combine pasta with sauce and pour in 1/4cup/60ml of your starchy pasta water. Once combined, stir through your chicken strips and 1cup/100g cheddar until the cheese melts and goes gooey. Thin out with a dash more starchy pasta water if needed. Season to taste.
Serve hot and enjoy!