Creamy Chorizo Chicken Pasta

Start a large pot of water to boil over high heat. When the water is boiling, add the pasta and 1 tablespoon of salt. Cook until the pasta is al dente, according to package directions.
While the water comes to a boil, prepare the remaining ingredients. Trim and cut the chicken into bite-sized pieces, finely mince or press the garlic cloves, and remove the chorizo from the casing.
Preheat a large skillet or pan over medium-high heat for 2 minutes. Add 1 tablespoon of oil. Ad the chicken and brown it on all sides, about 4 minutes. Remove the chicken to a plate and set it aside.
Add the chorizo to the skillet and cook it, crumbling the sausage into small pieces and cooking until crisp, about 3 minutes.
Add the garlic, oregano and tomato paste and cook for an additional minute, stirring constantly.
Deglaze the pan with the chicken stock, scraping up bits of flavor from the pan, and stir well to incorporate all of the ingredients.
Add the heavy cream and the reserved chicken. Reduce the heat to maintain a quick simmer and cook the sauce for 3 minutes until it is glossy and thickened. Taste for seasoning and adjust the salt if needed.
Drain the pasta, reserving ½ cup of the cooking water.
Add the cooked pasta to the sauce. Gently stir the pasta to coat it evenly. Add reserved pasta water, if needed, to get the perfect texture.
Serve immediately with optional Parmesan cheese and chopped herbs on top.