Cook pasta in boiling salted water according to pack instruction until al dente, drain and keep warm.
Fry chicken in oil with onion, garlic, chilli, anchovies and olives for 3-5 minutes until browned.
Stir through the fresh and tinned tomatoes and basil. Simmer for 5 minutes to reduce slightly, press the tomatoes down to release their juices. Add in 75g Parmigiano Reggiano and season to taste.
Toss the pasta through the sauce and pour into a large ovenproof dish.
Sprinkle over the remaining Parmigiano Reggiano .
Bake in a preheated oven at 180oC for 20-25 minutes until golden.
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