Bring a pan of lightly salted water to the boil. Add the pasta and cook until al dente about 10 minutes or according to packet instructions.

In the meantime, heat some oil in a sauté pan, over medium heat and add the chicken pieces, chorizo, onion and garlic. Season with salt and pepper. Cook for 4-5 minutes until the chicken is cooked through and the onions are softened. Turn the heat off and

Add the spring onions and mascarpone and half of parmesan. Gently combine to create a creamy sauce. Cover and keep warm.

Once the pasta is cooked, drain and transfer into the pan. Toss to coat the pasta with the creamy mixture.

Serve immediately in warmed bowls and sprinkle with the rest of parmesan cheese and some cracked black pepper.