Step 1: Cook the Pasta. Bring a pot of salted water to a boil and cook the pasta until al dente. Alternatively, add a stock cube to the water for extra flavor. Reserve 100ml of pasta water before draining.

Step 2: Sauté the Veggies and Chorizo. Heat a frying pan with low-calorie spray. Sauté the diced red onion until softened, about 3-4 minutes. Add the chorizo and cook for 2 minutes until some of the oil releases. Stir in the crushed garlic and cook for 30 seconds.

Step 3: Cook the Chicken. Add the diced chicken to the pan and cook until browned on all sides, about 5-6 minutes.

Step 4: Build the Sauce. Stir in the smoked paprika, garlic pepper, thyme, oregano, chili flakes, and nduja paste. Cook for 1-2 minutes to let the flavors develop. Add 100ml of reserved pasta water and let it reduce slightly.

Step 5: Add Cream and Parmesan. Stir in the reduced-fat cream and grated Parmesan, mixing until the sauce is smooth and creamy. Reduce the heat to low and let the sauce simmer gently.

Step 6: Combine Everything. Add the cooked pasta to the sauce and toss to coat. Let it cook together for 1-2 minutes to absorb the flavors.

Step 7: Serve. Plate the pasta and top with extra Parmesan and chopped parsley. Serve warm and enjoy!