Heat the oil in a large saucepan, add the onion and fry for 5 minutes, stirring occasionally until softened. Add the chicken and fry for 5 more minutes until lightly browned.
Mix in the garlic, paprika and dried chillies and cook for 1 minute, then stir in the tomatoes, stock and a little salt and pepper. Bring to the boil, then cover and simmer for 25 minutes until the chicken is tender.
Meanwhile, half-fill a second pan with water, bring to the boil, then add the macaroni. Simmer for 10–12 minutes until just tender, then drain.
Stir the macaroni into the sauce and reheat if needed. Spoon into shallow bowls and garnish with the rocket leaves. Serve with grated or shaved Parmesan, if liked.