In a mixing bowl, combine oil, garlic powder, smoked paprika, and salt. Add diced chicken breast to the bowl, ensuring each piece is evenly coated in the marinade. Let the chicken marinate for about 10 minutes.

Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, add the marinated chicken and chorizo sausage. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden and cooked through, and the chorizo is crispy. Remove the meats and set aside.

In the same skillet, add remaining oil and heat over medium heat. Sauté the chopped onion and orange bell pepper for about 7 minutes until the onion becomes translucent and soft.

Stir in the tomato paste and cook for 1 to 2 minutes. Pour in tomato sauce and heavy cream, mixing well. Let mixture simmer gently for about 5 minutes.

In a small bowl, whisk together the all-purpose flour with a few tablespoons of warm water to create a smooth slurry. Slowly pour this mixture into the simmering sauce while continuously stirring. Simmer for another 10 to 15 minutes until thickened.

Once sauce is thickened, return the cooked chicken and chorizo to the skillet. Add cooked al dente pasta and toss together gently to coat the pasta evenly with the sauce.

Plate servings of Chicken Chorizo Pasta and sprinkle freshly grated Asiago cheese on top. Serve warm with sides like garlic bread or salad.