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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.
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.
Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
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.
Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.