Preheat the oven to 180°C fan. Cook the pasta for 2 minutes less than the packet instructions. Drain, reserving some pasta water.

Coat the diced chicken in 1 tbsp Cajun seasoning. Heat a little oil in a large frying pan and cook the chicken until golden brown. Remove and set aside.

Add the chorizo to the same pan and fry until crispy. Add the onion and red pepper, then cook for a few minutes until softened.

Add in the garlic, tomato paste and remaining Cajun seasoning. Cook for 1 minute.

Pour in the chopped tomatoes and chicken stock, then get the chicken back into the pan and bring to a simmer.

Stir in the cream cheese, Parmesan and chopped parsley until melted and combined. Add the cooked pasta. Toss everything together, adding a splash of pasta water to loosen the sauce.

Transfer to an ovenproof dish. Scatter over the cheddar, followed by the mozzarella.

Bake for 15 minutes until golden and bubbling. Finish with a little extra chopped parsley and serve.