Heat a splash of olive oil in a frying pan over high heat.
Add the mushrooms cut in quarters. Saute for 3-4 minutes. Until they get a nice golden color but remain crispy. Remove from pan and set aside in a large bowl.
With a sharp knife butterfly the chicken fillet. Season with salt, ground pepper, and the sweet paprika.
Sear chicken in the same frying pan by adding a drop of olive oil (about 10 minutes over high heat). Remove chicken from the pan and set aside on your cutting board.
Rinse the cherry tomatoes. Drop them in the same pan and caramelize their skin over medium heat. When they've become slightly tender,(takes about 2-3 minutes) Remove from heat, and add them to the same bowl with the mushrooms.
Coarsely chop the chicken breast, the parsley and spring onion and add to the bowl.
In a large cooking pot bring water to a boil. Add a bit of salt and the fusilli (see pack for the exact cooking time). Once ready, transfer pasta to a colander.
Cool the pasta under cold running water. Add the pasta to the bowl with the rest of the ingredients.