1 lbs penne pasta or other pasta shapes preferred

1 lbs chicken breast cut into chunks, I used thighs

1 chorizo chopped, about 3.5oz

1 onion finely diced

2 cloves garlic fined diced/minced

2 teaspoon sweet paprika or any other varieties of paprika

1 can crushed tomatoes 14oz

1 cup tomato puree

½ cup heavy/thickened cream or double cream

½ cup ricotta or any other soft cheese preferred

1 cup shredded mozzarella cheese

1 tablespoon olive oil

salt and pepper

Optional

¼ cup freshly shaved parmesan cheese

Cook pasta according to packet instructions with salted water.

Making the creamy pasta sauce

Whilst pasta is cooking, prepare the sauce. In a large skillet/non-stick frying pan, add oil and onions. Saute on medium heat for 3 minutes or until onions soften.

Add chorizo and saute on medium heat for 3 minutes or until the fat starts rendering and chorizo starts to brown.

Add chicken, garlic, paprika, salt and pepper. Cook on high heat for 2 minutes or until chicken browns. (note 4)

Add crushed tomatoes, passata and cream. Simmer on low heat for 5 minutes. Taste to adjust for seasoning.

Making the pasta bake

Preheat oven to 350°F.

In a large ovenproof dish (I used a rectangular 12x10inch), combine cooked pasta and pasta sauce. Mix thoroughly with a spatula.

Top pasta with dollops of ricotta cheese and mozzarella cheese.

Optional: top with shredded parmesan cheese for stronger cheese flavour.

Bake on the top shelf of the oven for 20-25 minutes or until cheese starts to turn golden.

Serve immediately, optional: extra parmesan cheese to serve.

*adapted from https://casuallypeckish.com/