1. Peel and chop the onion.
2. Slice the bell peppers and cherry tomatoes.
3. Mince the garlic.
4. Cut the chicken breasts into bite-size pieces and the chorizo into small chunks.

1. Heat the sunflower oil in a large frying pan over medium heat.
2. Sauté the onion for 5 minutes until softened.
3. Sprinkle Cajun seasoning over the chicken pieces and add them to the pan, cooking for 5-6 minutes until browned.
4. Add the chorizo and garlic, cooking for another 2 minutes until the chorizo releases its oils.
5. Stir in the sliced bell peppers, pasta, chopped tomatoes, and chicken stock.
6. Bring to a boil, then cover and simmer for 15 minutes, stirring occasionally.
7. Check the pasta for doneness, adding a splash of boiling water if needed.
8. Stir in the cream and heat through for a minute, then add the spinach to wilt.

Serve the pasta hot, garnished with sliced cherry tomatoes, grated Cheddar, and chopped parsley.