Begin by boiling a pot of salted water. Add your pasta of choice and cook according to package instructions until al dente. Reserve about half a cup of pasta water.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and sliced beef chorizo, seasoning them with salt and pepper. Sauté until the chicken is no longer pink and the chorizo is golden, about 7-10 minutes.

Stir in the chopped onion and minced garlic into the skillet. Cook until the onion is translucent, about 3-4 minutes.

Pour in the chicken broth and allow it to simmer for a few minutes. Then, add the heavy cream, stirring well to combine. Let the sauce simmer for another 5 minutes until it thickens slightly.

Drain the pasta and add it to the skillet, mixing well to coat each noodle in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.

Plate your pasta and sprinkle with freshly grated Parmesan cheese and chopped parsley. Enjoy your delicious creation!