Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out.

Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.

As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.

Add the shredded chicken to the sauce and simmer for 1-2 minutes. Add cream cheese and mix well to blend with the sauce.

Add cheese, lower the heat and stir to melt the cheese. Set aside while you prepare the veggies and chorizo.

Bring water up to a boil and season with salt once boiling. Add pasta and cook until al dente.

Reserve about ½ cup of pasta water to adjust consistency of sauce as required.

Heat up a pan/saucepan on medium heat and add olive oil.

Once the oil is hot, add onions and saute for 1-2 minutes. Add the chorizo and continue cooking until onions have softened and chorizo is golden brown. Set aside once ready.

In the same pot/saucepan add mushrooms and a pinch of salt and cook until mushrooms have lost most of their water content, reduced by about half in volume.

Add chopped spinach and cook until the spinach wilts completely. Set aside for later and heat up the bechamel sauce if you already prepared it.

Add the mushrooms, spinach, chorizo and onions to the sauce along with the cooked pasta. Mix well and serve hot.