Creamy Chicken and Chorizo Pasta
Creamy pasta with spicy chorizo and tender chicken in a rich tomato cream sauce, ready in 30 minutes.
Ingredients
- 10.6 oz rigatoni or other short pasta 300 g
- 1 tbsp olive oil
- 6 oz chorizo, sliced 170 g
- 12.3 oz chicken breast, diced 350 g
- 1 small red onion, finely diced
- 1 small red bell pepper, diced
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/4 tsp red chili flakes
- 1 tbsp tomato paste
- 3/4 cup chicken stock 200 ml
- 3/4 cup heavy cream 200 ml
- 6 fresh basil leaves, roughly torn
- 1 tbsp fresh parsley, chopped
- 1 oz grated Parmesan cheese 30 g
Instructions
Cook Pasta:
Fill a large pot with salted water, bring to a boil, and cook the pasta following package instructions until al dente. Before draining, set aside 1 cup of pasta water.Sauté Chorizo:
While pasta cooks, warm the olive oil in a large deep skillet over medium-high heat. Add the chorizo slices and sauté for 1-2 minutes until they turn slightly crispy.Cook Chicken:
Add the diced chicken breast to the skillet and cook for 4-5 minutes until it's mostly done.Sauté Vegetables:
Toss in the finely diced red onion and red bell pepper; cook for 2-3 minutes until softened. Mix in the minced garlic, oregano, marjoram, chili flakes, and tomato paste. Pour in the chicken stock and bring the mixture to a simmer.Add Cream:
Lower the heat to low, stir in the heavy cream, and let it simmer gently for 1-2 minutes. Take the skillet off the heat.Combine Pasta:
Add the drained pasta to the skillet and toss thoroughly to coat. If the sauce seems too thick, add a splash of the reserved pasta water.Add Herbs and Cheese:
Fold in the torn basil, chopped parsley, and grated Parmesan. Adjust seasoning with salt and pepper to taste. Serve at once, optionally topping with extra Parmesan.