Description
This Creamy Chicken and Chorizo Pasta is a rich, flavorful dish with smoky chorizo, tender chicken, and a velvety tomato-cream sauce. Infused with garlic, herbs, and a touch of spice, this comforting pasta is perfect for a quick weeknight dinner or a special meal!
Ingredients
- 300g (10.5 oz) rigatoni (or another short pasta)
- 1 tablespoon olive oil
- 170g (6 oz) chorizo, sliced
- 350g (12 oz) chicken breast, diced
- 1 small red onion, finely diced
- 1 small red pepper, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon red chili flakes
- 1 tablespoon tomato paste
- 200ml (1 cup) chicken stock
- 200ml (1 cup) double cream
- 6 fresh basil leaves, roughly torn
- 1 tablespoon fresh parsley, chopped
- 30g (1/3 cup) grated Parmesan
Instructions
Cook the Pasta
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Reserve 1 cup of pasta water, then drain the pasta and set aside.
Cook the Chorizo & Chicken
Heat olive oil in a large pan over medium-high heat.
Add chorizo and cook for 1-2 minutes until slightly crispy.
Add diced chicken and cook for 4-5 minutes, until mostly cooked through.
Sauté the Veggies & Seasoning
Stir in the red onion and red pepper, cooking for 2-3 minutes until softened.
Add garlic, oregano, marjoram, chili flakes, and tomato paste. Stir well to combine.
Make the Sauce
Pour in the chicken stock and bring to a gentle bubble.
Lower the heat and stir in the double cream, letting it simmer for 1-2 minutes before turning off the heat.
Combine Everything
Add the cooked pasta to the pan and toss everything together.
If needed, add a splash of the reserved pasta water to loosen the sauce.
Finish & Serve
Stir in the basil, parsley, and grated Parmesan.
Season to taste and serve immediately with extra Parmesan on top.
Notes
- For extra richness, use full-fat double cream.
- For added greens, toss in baby spinach just before adding the pasta.
- If the chorizo releases too much oil, remove some before continuing.
- Leftovers can be reheated in the microwave but are best enjoyed fresh.
