1. 1. Begin by boiling the penne pasta in a large pot according to the package instructions until al dente. Once it’s done, drain the pasta and set it aside.

2. 2. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken breast, seasoning with salt and pepper. Cook for about 5-7 minutes until browned, stirring occasionally.

3. 3. Next, stir in the sliced chorizo and allow it to cook for another 2-3 minutes, ensuring it’s heated through and its flavors meld into the chicken.

4. 4. Now it’s time to add the chopped onion and minced garlic to the skillet. Sauté these for about 4 minutes, or until the onion becomes translucent.

5. 5. Pour in the can of diced tomatoes along with the heavy cream. Stir well and bring the mixture to a low simmer, letting those flavors come together.

6. 6. Mix in the Italian seasoning and a pinch of red pepper flakes if you’re looking for a little heat. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

7. 7. Finally, add the drained pasta to the skillet, tossing everything to combine. Cook for another 2-3 minutes to heat through, ensuring every piece of pasta is coated in that luscious sauce.

8. 8. Remove from heat, stir in the grated Parmesan cheese, and garnish with fresh basil before serving.