Step 1

Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.

Step 2

Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.

Step 3

Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.

Step 4

Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.

Step 5

Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.

Step 6

Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.

Step 7

Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.