Step 1: Prep and Cook the Chicken.

In a mixing bowl, toss the diced chicken breasts with paprika, Cajun powder, garlic granules, and cayenne pepper until evenly coated. Cook the chicken in an air fryer at 190°C (375°F) for 15 minutes, or pan-fry until golden and cooked through.

Step 2: Cook the Pasta.

While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve a small cup of pasta water before draining.

Step 3: Make the Sauce.

Heat a skillet over medium heat. Add the diced red onion and sauté until softened. Stir in the crushed garlic and chorizo, cooking for a few minutes until the chorizo releases its flavorful oils.

Step 4: Build the Creamy Sauce.

Pour the chicken stock into the skillet and allow it to reduce slightly. Stir in the Seriously Strong spreadable cheese and Parmesan, mixing until the sauce is smooth and creamy.

Step 5: Combine Everything.

Add the cooked pasta to the sauce and stir until well coated. Stir in half of the cooked chicken, reserving the rest for topping. Add a splash of the reserved pasta water if the sauce feels too thick.

Step 6: Serve and Garnish.

Divide the pasta between two plates. Top with the remaining chicken, sprinkle with parsley and extra Parmesan, and serve warm.