Chop the onion and garlic finely. Cut the chorizo lengthwise and slice it.
Cut the chicken breasts into bite sized cubes and season with salt and pepper.
In a large pot, add water and salt and bring to boil. Cook the pasta following the instructions on the package. Drain well.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
Add the olive oil to a large skillet and fry the chicken until golden and cooked through (roughly 5-7 minutes). Once it is ready, remove from the skillet and set it aside.
Add the chorizo and onions to the same skillet and fry for 2 minutes. Then add the garlic and fry for 30 seconds.
Add the oregano, smoked paprika, chili and tomato paste. Mix well and cook for 1 minute.
Add the tomatoes and a splash of water, and cook for a few minutes. Add the cream and mix well. Adjust the seasoning, then add the chicken and pasta to the pan and mix well.
Transfer the pasta to a large baking dish. Slice or tear the mozzarella and scatter it over the pasta. Put the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and golden.
