• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the rigatoni.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Roughly chop the parsley (stalks and all).

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, add the chorizo, chicken and bell pepper. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken and its packaging.
• Cook, shifting occasionally, until the chicken is browned all over, 5-6 mins.

• Meanwhile, add the pasta to the pot of boiling water and cook until softened, 10-12 mins. 
• When the pasta is cooked, drain in a colander and return to the pot, off the heat. 

• Meanwhile, add the dried thyme, stock, 25ml water (per 2P) and passata to the pan with the chicken.
• Bring to the boil, then reduce the heat to medium. Season with salt and pepper. 
• Simmer until the sauce has thickened and the veg is softened, stirring occasionally, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Loosen the sauce with a splash of water if you feel it's too dry.

• Mix together the cooked pasta, creme fraiche, chicken sauce and half the parsley.
• Season to taste with salt and pepper.
• Transfer to an oven dish and sprinkle over the Italian style cheese.
• Pop onto the top shelf of your oven.
• Bake until golden and a little crunchy at the edges, 10-12 mins.

• Divide your creamy chicken pasta bake between deep plates or bowls.
• Finish with a sprinkling of the remaining parsley.