1. In salted water boil the penne for 10-11 minutes.
  2. Fry the chorizo in a pan at medium temperature for 5-7 min (until it becomes crispy), lower the temperature at half and add the chicken. Keep them on the hot plate for a few minutes, stirring regularly.
  3. Add the garlic, wine and Italian spice and cook for another 2 min.
  4. Pour the cream and tomatoes to the remaining ingredients and keep them on the hot kitchen hob for another 5-7 min. Season with pinch of salt and pepper, add the penne and if you want sprinkle them with parmesan and parsley.