Preheat oven to 425°F (220°C).

Cook the spaghetti in boiling, salted water for about 8 minutes, then drain.

Heat half the olive oil in a pan.

Fry the chicken for about 10 minutes until cooked through.

Add the red pepper strips, crushed chilli flakes, and seasoning to the pan.

Fry for another 5 minutes until the peppers are tender.

Add the fresh rosemary and stir for a few seconds.

Remove the chicken from the pan and cut into slices.

Toss the cooked spaghetti, chicken slices, and pepper mixture together in the spaghetti pan.

Transfer the mixture to a baking dish.

Sprinkle the feta cheese over the pasta.

Drizzle with the remaining olive oil.

Bake in the preheated oven for about 5 minutes, or until the feta cheese is slightly melted and golden.

Serve hot, garnished with black olives.