Cook the pasta according to the package directions for al dente. Drain and set aside, reserving ¼ cup of the pasta water.

Place all the seasonings in a small bowl and mix well. Then, divide it evenly into two portions.

Remove the casing from the chorizo and dice it into small cubes.

Pound the chicken down to thin it out slightly, then season it on both sides with half of the seasoning.

Heat the olive oil over medium heat in a large skillet. Then, sear the chicken for 5 minutes on each side. Once the chicken is seared, flip the breasts again and turn the heat to medium-low. Place a lid on the pan and cook the chicken for an additional 10 to 12 minutes.

Remove the chicken breasts when their internal temperature reaches 165 degrees and place them onto a cutting board.

Melt butter in the same pan and add the chorizo along with the other half of the seasoning. Stir well and simmer for 1 minute.

Add the flour to the pan and stir well, scraping the bottom of the pan.

Add the chicken broth and heavy cream, whisking until a smooth and creamy sauce has formed.

Add the paremsan and mozzarella cheese and stir until completely melted. Continue cooking, stirring occasionally, until it reaches your desired thickness.

Add the diced spinach, then pour in the pasta and toss well to coat evenly.

Add pasta water 1 tablespoon at a time to thin out the sauce if necessary.

Slice the chicken breasts and add them to the pasta. Stir carefully and enjoy!