This recipe very comfortably serves 6.
Boil 500g large rotini (spiral pasta) to al dente; drain and set aside. Preheat the oven to 180 C. While the pasta boils, in a large saucepan, add two chopped chorizos, and cook until the chorizo releases oil. Add two tablespoons of butter, into which add one chopped onion and a teaspoon of chopped garlic. Once the onion softens, add half a kg of chopped chicken thigh fillets. Let the chickens get white before adding a cup and a half of semi-dried tomatoes, almost two cups of passata (or any tomato paste), a cup and a half of chopped mushrooms, 2/3 of a cup of fresh basil, and three quarters of a cup of light cream cheese. Add salt and pepper to taste. Let simmer until you're happy with the sauce. Mix the sauce and the pasta and transfer both into a baking dish. Cover the top of the pasta with mature parmesan, and bake for about 12 minutes until done. The entire process will take maybe 35 to 40 minutes. Serve with fresh basil and a brand new bottle of cabernet sauvignon, and breathe!