Chicken and Chorizo Pasta has to be one of my favourites. It’s so easy to make, is full of vibrant colours and tastes amazing. This Italian recipe brings together the best of ingredients and makes a dish that you will have time after time. The blend of chicken and the chorizo work perfectly together to give the dish volume.
What to serve with it? I normally serve Chicken and Chorizo Pasta as a main dish with garlic bread or just plain bread to mop up any sauce left behind. However during the summer a light salad is a perfect partner. I use a red bell pepper as I like the sweetness but you can use any colour you wish for flavour and added decoration. I like to serve a Rioja or Chenin Blanc goes very well with this dish.
Tips, Additions and Substitutions
Adding Vegetables and a bit of heat This recipe is so versatile that you can literally add what ever your have. Try adding carrots, mushrooms, broccoli before the chicken is added and the peas just before the sauce. Alternatively, 1/2 teaspoon of chilli flakes or a finely sliced red chilli for those who love the heat.
Chicken, Pork or Seafood? I use chicken thighs as I love the flavour but chicken breasts are good as well. If you fancied a change then pork tenderloin or diced beef go so well and can be included with no change to the recipe. One of my favourite variations is to fry the chorizo and then remove it, and add shrimp or prawns. Fry them in the gorgeous oils. Once cooked, remove the shrimp/prawns and continue with the recipe. Add the shrimp/prawns back to the pan when the cream is added.
The Chorizo Depending on which chorizo I buy, means whether I add 1/2 tsp of smoked paprika. The Mexican chorizo is seasoned with vinegar and chili peppers so has no paprika. Whereas the Spanish chorizo is seasoned with Pimenton (paprika) and garlic so it already has paprika included.
Chicken and Chorizo Pasta
Ingredients
- 2 large chicken thighs diced
- 160 g chorizo sliced
- 400 g penne See Notes
- 400 g chopped tomatoes
- 1 large red bell pepper cored/chopped
- 1 medium onion peel/chop
- 4 cloves garlic peel/mince
- 235 ml cream heavy/double
- 1 tsp mixed herbs Italian seasoning
- 1 tsp sugar
- ¼ tsp salt
- 1 tbsp olive oil
Instructions
- Place a large frying pan over a high heat and add the olive oil. Once hot, add the sliced chorizo and fry for 2 – 3 minutes.1 tbsp olive oil, 160 g chorizo
- Add the bell pepper and onion and continue to fry for a further 2 – 3 minutes. Don’t forget to stir to prevent burning and ensuring even cooking.1 large red bell pepper, 1 medium onion
- Add the diced chicken breasts to the frying pan and brown on all sides. Add the garlic and continue to stir until the beautiful aroma of the garlic is evident.2 large chicken thighs, 4 cloves garlic
- Add the chopped tomatoes before the garlic catches along with the mixed herbs, salt and sugar.400 g chopped tomatoes, 1 tsp mixed herbs, 1 tsp sugar, ¼ tsp salt
- Stir everything together well and adjust the heat so the sauce simmers. Put the lid on the pan as well.
- Put a large pan of salted water over a high heat with the lid on and bring to a boil. Remove the lid and add the pasta and cook according to the packet instructions.400 g penne
- Once the pasta is cooked to your liking, remove from the heat and drain making sure to reserve a mug of the pasta water.
- Add the pasta to the frying pan and pour in the double cream. Stir/toss everything together really well. If the sauce is too thick, add a little of the pasta water to thin but only add a little at a time. Stir it in and test again.235 ml cream
- Serve immediately into prewarmed bowls with a sprinkle of parmesan.
