Marinate the Chicken: In a small bowl, mix the marinade ingredients until they form a smooth paste. Coat the chicken cubes evenly and let marinate for about 10 minutes while you prepare the remaining ingredients.

Cook the Meat: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo and marinated chicken, cooking until both are golden and cooked through, about 8-10 minutes. Remove from the skillet and set aside, leaving any rendered oil in the pan for added flavor.

Sauté the Vegetables: In the same skillet, add the remaining oil, followed by the onion and bell pepper. Sauté for about 7 minutes or until the onion becomes translucent. Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor, then add the tomato sauce and heavy cream. Bring the mixture to a gentle simmer.

Thicken the Sauce: In a small bowl, whisk together the flour and ½ cup of warm water until smooth. Slowly pour the mixture into the sauce, stirring continuously to avoid lumps. If needed, briefly remove the skillet from the heat to ensure a smooth, lump-free texture before returning it to a simmer.

Combine and Simmer: Return the cooked chorizo and chicken to the skillet. Allow everything to simmer together for 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and become creamy.

Add Seasonings and Pasta: Stir in the garlic powder, smoked paprika, oregano, chili flakes (if using), black pepper, and fresh parsley. Add your al dente pasta, tossing it thoroughly in the sauce. Remember to cook your pasta a couple of minutes under al dente, as it will continue cooking in the sauce.

Serve: Top each serving with freshly grated Asiago cheese and enjoy your flavorful, creamy Chicken Chorizo Pasta!