Ingredients
or another type of short pasta
sliced
diced
finely diced
diced
minced
roughly torn
chopped
Creamy Chicken and Chorizo Pasta
Skinny Spatula (Alice)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 20 min | 30 min | 39 |
Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavourful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!
pasta
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Instructions
Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
300 g Rigatoni or another type of short pasta
Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
1 tablespoon Olive Oil 170 g Chorizo sliced
Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
350 g Chicken Breast diced
Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
1 small Red Onion finely diced1 small Red Pepper diced3 Garlic Cloves minced0.5 tsp Dried Oregano 0.5 tsp Dried Marjoram 0.25 tsp Red Chilli Flakes 1 tablespoon Tomato Paste 200 ml Chicken Stock
Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
200 ml Double Cream
Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
300 g Rigatoni or another type of short pasta
Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.
6 Leaves Fresh Basil roughly torn1 tablespoon Fresh Parsley chopped30 g Grated Parmesan
Creamy Chicken and Chorizo Pasta
Skinny Spatula (Alice)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 20 min | 30 min | 39 |
Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavourful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!
pasta
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
or another type of short pasta
sliced
diced
finely diced
diced
minced
roughly torn
chopped
Instructions
Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
300 g Rigatoni or another type of short pasta
Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
1 tablespoon Olive Oil 170 g Chorizo sliced
Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
350 g Chicken Breast diced
Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
1 small Red Onion finely diced1 small Red Pepper diced3 Garlic Cloves minced0.5 tsp Dried Oregano 0.5 tsp Dried Marjoram 0.25 tsp Red Chilli Flakes 1 tablespoon Tomato Paste 200 ml Chicken Stock
Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
200 ml Double Cream
Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
300 g Rigatoni or another type of short pasta
Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.
6 Leaves Fresh Basil roughly torn1 tablespoon Fresh Parsley chopped30 g Grated Parmesan