Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve 100 ml of the pasta water before draining.

Season the chicken with the smoked paprika, Italian seasoning, salt and black pepper.

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 6–8 minutes until golden and cooked through. Transfer to a plate.

In the same pan, cook the chorizo for 3–4 minutes until it releases its oils. Add the onion and red pepper and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds before adding the tomato purée. Cook for 1 minute, stirring well.

Reduce the heat to low. Add the cream cheese and milk, stirring until the cream cheese has melted into a smooth sauce.

Stir in the Parmesan until melted, then add a splash of the reserved pasta water if needed to create a silky consistency. Do not allow the sauce to boil.

Return the cooked chicken to the pan, then add the drained pasta. Toss everything together until evenly coated in the sauce.

Garnish with chopped parsley and extra Parmesan, if desired, and serve immediately.