Add chorizo slices to pan, stir to combine and reduce heat to low - cook chorizo for 4-5 mins, until just crispy, with plenty of chorizo oil in pan, then remove chicken and chorizo, using a slotted spoon, and set aside.

Bring a large saucepan of salted water to boil and add linguine. Cook until al dente.

Add garlic to pan with chorizo oils and sauté for 2-3 mins. Add red wine vinegar - it should bubble aggressively and evaporate, then stir in 2 tbsp of mascarpone and tomato puree, along with a large splash of pasta water to help combine and create a sauce. Once sauce is created, add remaining tbsp of mascarpone, along with tsp of smoked paprika, 1/2 tbsp of dried- parsley and more pasta water, before adding cooked chicken and chorizo, then bring pan to a low simmer, whilst stirring to combine.

Once linguine is al dente, transfer straight to pan and toss to combine, adding more pasta water if needed to create a glossy texture. Serve immediately with grated parmesan.