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!
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Servings: 4 generous servings (or 6 x medium servings)
Calories: 1376kcal
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
- 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)400 grams (14oz) rigatoni
- Drain the cooked pasta thoroughly in a colander.
- Coat the diced chicken pieces with the salt, black pepper and smoked paprika.600 grams (1⅓lb) skinless, boneless chicken thighs, 2 teaspoons smoked paprika, 1 teaspoon salt, ½ teaspoon ground black pepper
- Heat the oil in a large frying pan (large skillet) over medium-high heat and add the chicken and chorizo.1 tablespoon oil for frying, 150 grams (5oz) chorizo
- Sauté the chicken pieces and diced chorizo until they are golden brown on all sides and fully cooked, approximately 6-8 minutes.
- Transfer the cooked chicken and chorizo to a bowl, cover with foil to keep it warm and set it aside until needed.
- 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)2 tablespoons butter, 1 medium onion, diced
- Cook the onions over medium-low heat until softened and lightly browned, approximately 4 minutes.
- Add the garlic and cook for 1 minute.4 teaspoons chopped garlic/garlic paste
- 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.120 millilitre (½ cup) chicken stock
- Add the drained sundried tomatoes, dried basil, dried oregano and balsamic vinegar.170 grams (1 cup/6oz) sun-dried tomatoes in oil, 1½ teaspoons dried basil, 1½ teaspoons dried oregano, 1 tablespoon balsamic vinegar
- 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.
- Pour in the heavy cream (double cream) and stir over medium heat for 1-2 minutes until the cream comes to a gentle simmer.300 millilitre (1 and ¼ cup) double cream
- Sprinkle in the Parmesan cheese and stir it through the sauce.100 grams (3½oz) grated parmesan cheese
- Add the cooked chicken and chorizo back into the pan and combine it with the sauce. Cook for 1 minute.
- Lastly, tip in the drained pasta.
- 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.
- Top with torn, fresh basil leaves, an additional sprinkle of Parmesan and a generous grind of black pepper.fresh basil for serving
Notes
Top Tip
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.Helpful tips on cooking pasta well
- 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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 1376kcal | Carbohydrates: 96g | Protein: 59g | Fat: 85g | Saturated Fat: 37g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 289mg | Sodium: 1340mg | Potassium: 1471mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2826IU | Vitamin C: 47mg | Calcium: 483mg | Iron: 7mg
