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Heat the oil in a large non-stick pan and cook the chorizo on medium heat for 3-4 minutes, until it has released it’s oils, then remove and set aside.
Add the chicken and seasoning, cook for 4 minutes, until no longer pink, then add the shallot, red pepper, jalapeño and garlic.
Bring a large saucepan of salted water to the boil and cook the rigatoni until al dente - when draining, reserve the pasta water.
To the chicken, add the cream, cream cheese, tomato puree, oregano, cooked chorizo and 2 ladles of pasta water, stir until combined and bring to a low simmer.
Stir in the spinach and cook until wilted. Toss in the cooked pasta, with the parmesan and another ladle of pasta water, toss it all together until combined.
In a separate pan, cook the remaining chorizo crumb until dark and crispy. Serve the pasta immediately, garnish with the crispy chorizo crumb.