Preheat oven to 180C.
Season both sides of the chicken generously with salt and pepper.
Heat a frying pan on medium-high, then add oil.
Cook chicken skin side down for 4-5 minutes or until golden brown, then flip and cook for another 2-3 minutes.
Do it in batches if you have to, do not over crowd pan.
Bring a large pot of water to boil, then season generously with salt.
Cook fusilli in salted water 1-2 minutes just shy of al-dente.
In the last minute, add frozen peas.
Drain pasta, and pour in sauce into pot.
Toss to coat, then transfer pasta with sauce into baking casserole.
Lay chicken on top of pasta, and top with cheese.
Bake for 20-30 minutes or until cheese is melted, and sauce bubbly.
Garnish with chopped cilantro before serving.