Chicken and chorizo is one heck of a combo, and today we’re celebrating it in all its glory. Follow me…
Chorizo Pasta with Chicken
We’ll get to the chorizo pasta part in just a sec, but firstly let’s talk chicken. For best results, you’ll want to get 2 small breasts and pan fry them. We’re also going to season them with Italian herbs, garlic powder, salt and black pepper. Fry the breasts on both sides until beautifully golden, then lay to rest. Laying to rest is important as it helps retain some of the juices after frying. Because who the heck enjoys dry chicken!? After, it’s time to slice up the chicken. I like to lay it on top of the pasta (like the photo above) just because it’s pretty 🥰 Then I mix it in and eat it like an absolute maniac. The contrast is beautiful. Process shots: add seasoning to chicken (photo 1), coat chicken (photo 2), add to pan (photo 3), fry both sides until golden with the chicken cooked right through the centre (photo 4).
Creamy Tomato Chorizo Pasta Sauce
The base of this sauce is tomato, but I like to add a steady helping of cream too. Apart from the fact I love cream in just about everything, I find that in this recipe it mellows out the spice of the chorizo and sweetens the tang of the tomatoes.
What kind of chorizo to use?
I use cured Spanish chorizo and slice it into thin rounds. You can use raw chorizo if that suits you better, including ground chorizo. You’ll just have to fry it off for longer to ensure it cooks through.
Sauce seasoning
The chorizo does add heaps of flavour, but I also love adding parsley, basil and smoked paprika. The smoked paprika compliments the smoky tones of the chorizo, whilst the herbs add a gorgeous burst of flavour. I typically use fresh herbs, but if you’ve only got dried on hand the difference will be minimal. Process shots: add onion to pan (photo 1), fry until golden (photo 2), add chorizo, sun dried tomatoes and garlic (photo 3), fry for a few mins (photo 4), pour in tomato passata and cream (photo 5), add parsley, basil, smoked paprika and salt & pepper (photo 6).
Chicken and Chorizo Pasta
Once everything is incorporated, you’ll want to simmer the sauce for 15mins or so. This is important to thicken the sauce and marry all the flavours together.
What kind of pasta to use?
When it comes to what pasta to use, I usually opt for linguine. I love the way it allows the creamy tomato sauce to ooze in and out of the noodles, and makes the perfect bed of pasta for the chicken to sit on. However, you can totally use whatever pasta you like. Once you’ve tossed the pasta in, I like to lay the sliced chicken on top. This way it’s perfect to bring to the dinner table and serve up from there. Doesn’t look quite as striking when the chicken is mixed in straight away! Process shots: simmer sauce (photo 7), add cooked pasta (photo 8), toss to combine (photo 9), add chicken (photo 10).
Serving Chicken Chorizo Pasta
Once the chicken is on top, I usually bring the whole pan to the table and give people the tongs to serve themselves. Grab a bit of everything and mix it up as you go. Serve individual portions with leftover fresh parsley and parmesan if you fancy it! For more chicken and chorizo recipes check out my Spanish Chicken and Orzo, Slow Cooker Chicken and Chorizo and Spanish Chicken Tray Bake. Alrighty, let’s tuck into the full recipe for this chicken chorizo pasta shall we?!
How to make Chicken and Chorizo Pasta (Full Recipe & Video)
For another chicken and chorizo recipe check out my Chicken and Chorizo Bake, Cheesy Chorizo Hasselback Chicken and Slow Cooker Chicken & Chorizo! Hey, whilst you’re here why not check out my other recipes?
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