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Boil pasta in salted water, and cook al dente according to package instructions.
Heat olive oil over medium high heat in a large skillet. Add chorizo and onion, and cook stirring until crispy - about 6-7 minutes.
Add garlic and cook for 1 minute, then add tomato paste and chicken broth. Bring to a boil and scrape the bottom of the pan until reduced by half - about 4-minutes.
Stir in heavy cream then bring to a boil. Reduce to simmer then stir in cream cheese and parmesan cheese.
Reduce the heat to low then simmer until thickened to your liking. Taste and season with salt & pepper as needed.
Stir in spinach until wilted, then add the cooked pasta. Stir to combine.
Serve warm, garnished with parsley, red pepper flakes and more parmesan.