Cut the chicken into bite-sized pieces and place in a bowl, pour over the olive oil and stir in the garlic. Set aside and leave to marinate while preparing the other ingredients.
Bring a large pot of water to the boil, add the salt (if using) and cook pasta following the instructions on the packet, or until al dente.
Meanwhile, in a little oil over a medium heat, cook and stir the chorizo and red pepper until the peppers start to soften. Add the chicken, garlic and oil and brown the chicken lightly. Stir in the tomatoes and cook further until the chicken is no longer pink in the centre and the tomatoes start to break down, about 10 minutes.
Drain the pasta and add to the sauce with the dried basil. Stir and serve in warmed bowls.
Sprinkle grated cheese or Parmesan on top for extra taste.