Servings
Font
Back
5.0 from 3 votes

Chicken and Chorizo Pasta

Chicken and Chorizo Pasta is a comforting dish made with juicy chicken pieces and smoky chorizo sausages cooked in a creamy tomato sauce. 

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 4 people
Calories: 808 kcal
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 60 g chorizo sausage (sliced)
  • 400 g boneless skinless chicken breast or chicken thigh (cut in bite sized pieces)
  • 20 g butter (optional)
  • 1 red onion (sliced)
  • 1 red bell pepper (sliced)
  • 2 cloves garlic (finely chopped)
  • 2 medium tomatoes (chopped)
  • ½ tablespoon cajun spices
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 30 g mascarpone cheese (optional)
  • 150 ml double cream or heavy cream
  • 100 g Parmesan Cheese (grated)
  • 2 tablespoon chopped parsley
  • 400 g pasta (rigatoni, penne or ziti)

Instructions

    Cup of Yum
  1. Start by cooking the pasta in boiling salty water following the instructions on the packaging. Depending on the type of pasta you use, this usually takes 8-12 minutes.
  2. Place a wok or a large pan on medium heat then add the chorizo sausages.
  3. Cook the chorizos for a couple of minutes until they are crispy and have released their fat, and set them aside on a plate.
  4. Brown the chicken pieces in two batches on the same wok with the fat from the chorizo. Add some butter if there isn't enough fat or remove some using a spoon if there is too much. Set them aside on a plate.
  5. Sauté the sliced onions in the same wok, add some more butter if necessary.
  6. Add the peppers and sauté for another minute before adding garlic.
  7. Cook the garlic for 30 seconds and then add the tomatoes along with the cajun spices, freshly ground black pepper, and salt.
  8. Stir well and cook for a few minutes and then stir in the mascarpone cheese.
  9. Add the double cream and simmer the sauce for a few minutes.
  10. Return the chicken pieces and chorizo to the wok, cook for a few more minutes and then add the parmesan cheese.
  11. Drain the pasta and add it to the sauce, cook the pasta for a couple of more minutes in the sauce.
  12. Add chopped parsley to pasta, and give it a good stir.
  13. Garnish with some more parmesan cheese and parsley before serving.

Notes

  • Make sure you put plenty of salt in your pasta water and keep a small cup of it when you’re draining the pasta. If your pasta sauce is too thick, stir in a little of the water to make it smooth & velvety again.
  • You can also use fresh pasta for this recipe, simply reduce the cooking time as fresh pasta cooks much quicker than dried versions.
  • When cooking your pasta, make sure to use plenty of salt for the pasta water. Also, make sure the water is boiling before adding the pasta to it.
  • Adjust the amount of seasoning you add to your sauce depending on the saltiness of the chorizo sausage you use.
  • You can keep this pasta dish in the fridge for up to 5 days in an airtight container. Alternatively, you can freeze it for up to 3 months.

Nutrition Information

Calories 808kcal (40%) Carbohydrates 84g (28%) Protein 47g (94%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 151mg (50%) Sodium 1355mg (56%) Potassium 920mg (26%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2580IU (52%) Vitamin C 56mg (62%) Calcium 387mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 808

% Daily Value*

Calories 808kcal 40%
Carbohydrates 84g 28%
Protein 47g 94%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 151mg 50%
Sodium 1355mg 56%
Potassium 920mg 20%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2580IU 52%
Vitamin C 56mg 62%
Calcium 387mg 39%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.