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Cook your Pasta. Reserve a cup of water before draining.
Meanwhile, heat the oil in a Wok and fry the chorizo for 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 cooked through.
Stir in the herbs and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
Lower the heat and stir in the cream cheese. 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.