Heat a large pan over medium-high heat and add a little oil. Add the chopped onion and sauté for 2-3 minutes until it softens. Next, add the diced chorizo and cook for an additional 2 minutes until it begins to release its flavorful oils. Add the minced garlic to the pan and fry for about a minute, stirring frequently to avoid burning. At this point begin to cook your fusilli or preferred pasta according to the package instructions in boiling, salted water.

Once fragrant, stir in the cream cheese and let it melt into the chorizo mixture. The cream cheese will start to combine with the chorizo oils, creating a rich, creamy base for your pasta with peas. Slowly pour in the chicken stock while stirring continuously. This helps loosen the sauce, making it silky and smooth. If you’re using frozen peas, add them at this stage and let them simmer for 3-4 minutes until cooked through. If you’re using fresh peas, they only need about 2 minutes.

Zest the lemon and add it into the pan, then add the juice of half a lemon. This adds a bright, fresh note that lifts the richness of the sauce. Season with salt, pepper, and chili flakes to taste. Stir in the parmesan until melted in the sauce.

Add the cooked pasta to the pan with the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. The starchy pasta water will help bind the sauce to the pasta for an even creamier finish.