Boil macaroni in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil and sauté garlic and onions until soft.
Add tomato puree, chili flakes, Italian herbs, and salt. Cook for 2-3 minutes.
Toss in the cooked chicken strips and stir well.
Add a splash of water and simmer for 2–3 minutes to let flavors blend.
Mix in boiled macaroni and combine everything evenly.
Sprinkle mozzarella cheese over the top, cover, and let it melt.
Garnish with parsley and serve hot.