Bring a large pot of salted water to the boil. Add the fusilli pasta and cook according to the packet instructions until al dente.
Before draining, reserve 100 ml of the pasta cooking water, then drain the pasta and set aside.
Meanwhile, heat the oil in a large pan over medium heat. Once hot, add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it burn.
Add the diced chicken thighs to the pan and cook for 6–8 minutes, stirring occasionally, until the chicken has changed colour and is lightly browned.
Sprinkle in the spices and seasonings, then stir well to coat the chicken evenly. Continue cooking for 2–3 minutes to allow the flavours to develop.
Pour in the canned tomatoes and stir everything together. Bring the sauce to a gentle simmer and cook for 5–6 minutes, stirring occasionally.
Stir in the cream cheese and double cream until completely combined with the tomato sauce.
Simmer gently for another 2–3 minutes until the sauce is smooth and creamy and the chicken is completely cooked through.
Add the drained fusilli to the pan and toss thoroughly until the pasta is evenly coated in the creamy tomato sauce.
If the sauce is too thick, gradually stir in some of the reserved pasta water until it reaches the desired consistency.
Serve immediately while hot and creamy.
