Creamy Chicken and Chorizo Pasta

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.
300 g rigatoni
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.
1 tablespoon olive oil
170 g chorizo
Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
350 g chicken breast
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.
1 small red onion
1 small red pepper
3 garlic cloves
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon red chilli flakes
1 tablespoon tomato paste
200 ml chicken stock
Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
200 ml double cream
Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
6 leaves fresh basil
1 tablespoon fresh parsley
30 g grated Parmesan
Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.