Cook the rigatoni in lightly salted boiling water for 10 minutes or until just tender, adding the broccoli for the final 5 minutes of the cooking time.
Meanwhile, heat the oil in a frying pan, add the chicken and chorizo and fry for 5–8 minutes or until the chicken is cooked through. Stir in the crème fraîche and heat through, then add the parsley. Add a little water if the sauce becomes too thick.
Add the pasta and broccoli and stir well to mix. Season with salt and pepper and serve with plenty of freshly grated Parmesan cheese.