Preheat the oven to 220°C.
Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses.
Set an oven-safe 30-cm skillet over medium-high heat and add the oil, garlic, oregano, paprika spice, and salt. Cook just until fragrant, about 1 minute.
Add the chopped tomatoes, the water, bouillon, and pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 18 to 20 minutes. Stir the pasta frequently as it cooks.
Once tender, remove the cover and stir in three quarters of the Parmesan cheese, the pepper, and the chicken. If the mixture seems dry, mix in more water as needed to loosen it up.
Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese.
Transfer the pan to the oven and bake for 5 to 10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil and serve.