Creamy Chicken & Chorizo Pasta

1. In salted water, follow the package instructions to cook your pasta al dente. Drain and set aside, making sure to save pasta water.
2. Combine all the seasonings. Remove the casing from your chorizo and dice it into small, bite-sized cubes. Season the chicken on both sides with 3/4 of the seasoning.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Sear the chicken for 5 minutes on each side. Flip again, reduce the heat to medium-low, and cover with a lid. Cook for an additional 5-10 minutes, or until the internal temperature is 165°F (74°C). Remove the chicken and set aside.
4. In the same pan, add another tbsp of olive oil. Toss in the diced onion, cook for a few minutes, then add the chorizo along with the remaining seasoning mix. Cook for 3 minutes before adding the tomato paste and minced garlic, simmering for 2 more minutes.
5. Pour in the chicken broth and bring to a simmer for a few minutes. Add the heavy cream, simmer and stir until you have a smooth, creamy sauce.
6. Add both the cheeses until completely melted. Keep stirring occasionally until the sauce thickens to your liking. Add in the cooked pasta to the sauce and toss. If the sauce feels a bit too thick, slowly add the reserved pasta water, until it’s just right.
7. Slice the rested chicken breasts into strips and gently stir them into the pasta. Top with more parmesan and fresh basil!