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Creamy Chicken and Chorizo Pasta

Who doesn’t love pasta? It's known to be the ultimate comfort food. This creamy chicken and chorizo pasta is the epitome of just that! It’s creamy, it's cheesy and it's packed with savoury notes balanced by the tanginess of sun-dried tomatoes. For us, it ticks all the boxes!

Prep Time
30 mins
Total Time
30 mins
Servings: 4 generous servings (or 6 x medium servings)
Calories: 1376 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 400 grams (14oz) rigatoni or pasta of choice like pappardelle, fettuccine etc
  • 600 grams (1⅓lb) skinless, boneless chicken thighs cut into bite-sized chunks
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon oil for frying
  • 150 grams (5oz) chorizo diced into small cubes
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 4 teaspoons chopped garlic/garlic paste roughly 6 cloves
  • 120 millilitre (½ cup) chicken stock made up with one stock cube
  • 170 grams (1 cup/6oz) sun-dried tomatoes in oil weight is after drained from oil
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1 tablespoon balsamic vinegar
  • 300 millilitre (1 and ¼ cup) double cream USA heavy cream
  • 100 grams (3½oz) grated parmesan cheese
  • fresh basil for serving

Instructions

    Cup of Yum
  1. In a large pot of water, cook the pasta following the package directions until al dente. Make sure to generously season the pasta water with salt. As a guide, you will need just under 1 tablespoon of salt for this amount of pasta.(You can start on the chicken and the sauce while the pasta cooks)
  2. Drain the cooked pasta thoroughly in a colander.
  3. Coat the diced chicken pieces with the salt, black pepper and smoked paprika.
  4. Heat the oil in a large frying pan (large skillet) over medium-high heat and add the chicken and chorizo.
  5. Sauté the chicken pieces and diced chorizo until they are golden brown on all sides and fully cooked, approximately 6-8 minutes.
  6. Transfer the cooked chicken and chorizo to a bowl, cover with foil to keep it warm and set it aside until needed.
  7. In the same pan, melt the butter and add the chopped onions.(Yes, the pan will be coated in a vibrant orange oil from the paprika chicken. Don't pour it out, we need it for flavour and colour)
  8. Cook the onions over medium-low heat until softened and lightly browned, approximately 4 minutes.
  9. Add the garlic and cook for 1 minute.
  10. Next, pour in the chicken stock (chicken broth) and allow it to simmer for 1 minute. Scrape the bottom of the pan to deglaze, incorporating any flavorful bits of onion and chicken that may be sticking.
  11. Add the drained sundried tomatoes, dried basil, dried oregano and balsamic vinegar.
  12. Cook over medium heat for 2-3 minutes, gently stirring, until the tomatoes start to soften. Gently break the tomatoes into smaller pieces with your spoon/spatula as you stir.
  13. Pour in the heavy cream (double cream) and stir over medium heat for 1-2 minutes until the cream comes to a gentle simmer.
  14. Sprinkle in the Parmesan cheese and stir it through the sauce.
  15. Add the cooked chicken and chorizo back into the pan and combine it with the sauce. Cook for 1 minute.
  16. Lastly, tip in the drained pasta.
  17. Using two spoons, gently lift and mix the pasta into the sauce until every piece is covered. Ensure an even spread of chicken, chorizo and sun-dried tomato pieces throughout the pasta.
  18. Top with torn, fresh basil leaves, an additional sprinkle of Parmesan and a generous grind of black pepper.

Notes

  • Avoid cooking the pasta too far ahead of the sauce.
  • If it cools down too much, it can become congealed and soft, making it tricky to mix into the sauce without breaking or sticking together.
  • It's better to let the sauce wait for the pasta, not the other way around.
  • Failing to separate the strands at the beginning may result in them sticking together after cooking, which is not very appealing.
  • Opt for your largest saucepan when cooking pasta. A cramped space may cause the pasta to stick together.
  • Ensure the saucepan is filled with ample water. Insufficient water can cause the pasta to stick together and cook unevenly. When in doubt, add more water than you think you need.
  • Add a generous amount of salt to the cooking water. For a pound of pasta, aim for at least a tablespoon of salt.
  • When cooking strand-like pasta such as Pappardelle, gently separate the pasta 'nests' with a fork as soon as they start to soften (approximately 2-3 minutes after reaching boiling point). Failing to separate the strands at the beginning may result in them sticking together after cooking, which is not very appealing.
  • That being said, always give ALL types of pasta a quick stir when the water starts to simmer. This will prevent the pasta from sticking together and it will cook more evenly.

Nutrition Information

Calories 1376kcal (69%) Carbohydrates 96g (32%) Protein 59g (118%) Fat 85g (131%) Saturated Fat 37g (185%) Polyunsaturated Fat 9g Monounsaturated Fat 27g Trans Fat 0.4g Cholesterol 289mg (96%) Sodium 1340mg (56%) Potassium 1471mg (42%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2826IU (57%) Vitamin C 47mg (52%) Calcium 483mg (48%) Iron 7mg (39%)

Nutrition Facts

Serving: 4generous servings (or 6 x medium servings)

Amount Per Serving

Calories 1376

% Daily Value*

Calories 1376kcal 69%
Carbohydrates 96g 32%
Protein 59g 118%
Fat 85g 131%
Saturated Fat 37g 185%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 27g 135%
Trans Fat 0.4g 20%
Cholesterol 289mg 96%
Sodium 1340mg 56%
Potassium 1471mg 31%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 2826IU 57%
Vitamin C 47mg 52%
Calcium 483mg 48%
Iron 7mg 39%

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