Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
Heat the oil in a large deep pan over medium-high heat. Add chicken and cook until firm and lightly browned; about 5 minutes. Stir in the capsicum and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the centre. Remove from heat.
Pour the tomato puree, cream and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the pan containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the cheddar, mozzarella and parmesan cheese over the top. Bake 30 minutes or until the top is golden and bubbly.
This was a wonderful meal for a cold wet day. I added some sun dried tomatoes (the kind in oil) because when I have something spicy like chilli flakes I like something a little smokey to give it added depth. - 19 Jun 2016