Pasta

• Bring a large pot of salted water to a boil. Once boiling add your rigatoni and cooked uncovered for 1-2 minutes short of al dente according to the packet instructions. Cooking times may vary based on the pasta you are using. Once done, drain and reserve 1 cup of pasta water.
  

Prep Chicken & Chorizo

• Slice your chicken into equal sized small cubes. It's important to make them equal sizes so they cook evenly. Add your chicken to a bowl and season with olive oil, salt, pepper, paprika, onion powder, and garlic powder.
• Slice your chorizo in half lengthwise and in half again. Cut into 1" slices.

Sauce

• Heat a large skillet on medium-high heat. Add in your Spanish chorizo and sauté for 4-5 minutes or until the oil is released and it develops some color.
• Add in diced shallots and cook for 2-3 minutes.
  
• Add in the chicken and cook untouched for 4 minutes to help it develop some color.
  
• Turn the heat to medium and add in the tomato paste and cook it down for 2 minutes.
  
• Add in the crushed garlic and sauté for 1 minutes.
  
• Deglaze the pan with the low sodium chicken broth. Add in the heavy cream, light cream cheese, and Italian seasoning. Combine well.
• Add your rigatoni back in and let it simmer on low for 2-3 minutes, making sure your chicken is fully cooked.
  
• Turn the heat off and add in some freshly grated pecorino or parmesan. Top with some fresh basil or parsley and enjoy.
  

NOTE: If you want your pasta creamier you can add in a little of the reserved pasta water until it is the consistency you prefer. The reserved pasta water is also great if you are making this great dish ahead of time and need to revive the sauce when reheating it.