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chicken and chorizo pasta with creamy tomato sauce
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5 from 1 vote

Chicken and Chorizo Pasta

Chicken and Chorizo Pasta is a comforting dish made with juicy chicken pieces and smoky chorizo sausages cooked in a creamy tomato sauce. 
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Salt
Servings: 4 people
Calories: 817kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Sharp knife
  • 1 Measuring cups
  • 1 frying pan
  • 1 Sauce pan

Ingredients

  • 2 oz chorizo sausage (60 grams)
  • 14 oz boneless skinless chicken breast or chicken thigh (400 grams)
  • 1 ½ tablespoon butter (optional)
  • 1 red onion (sliced)
  • 1 red bell pepper (sliced)
  • 2 cloves garlic (finely chopped)
  • 2 medium tomatoes (chopped)
  • ½ tablespoon cajun spices
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoon mascarpone cheese (optional)
  • ⅔ cup double cream or heavy cream
  • ¾ cup parmesan cheese (grated)
  • 2 tablespoon chopped parsley
  • 14 oz pasta (400 grams)
US Customary - Metric

Instructions

  • Start by cooking the pasta in boiling salty water following the instructions on the packaging. Depending on the type of pasta you use, this usually takes 8-12 minutes.
  • Place a wok or a large pan on medium heat then add the chorizo sausages.
  • Cook the chorizos for a couple of minutes until they are crispy and have released their fat, and set them aside on a plate.
  • Brown the chicken pieces in two batches on the same wok with the fat from the chorizo. Add some butter if there isn't enough fat or remove some using a spoon if there is too much. Set them aside on a plate.
  • Sauté the sliced onions in the same wok, add some more butter if necessary.
  • Add the peppers and sauté for another minute before adding garlic.
  • Cook the garlic for 30 seconds and then add the tomatoes along with the cajun spices, freshly ground black pepper, and salt.
  • Stir well and cook for a few minutes and then stir in the mascarpone cheese.
  • Add the double cream and simmer the sauce for a few minutes.
  • Return the chicken pieces and chorizo to the wok, cook for a few more minutes and then add the parmesan cheese.
  • Drain the pasta and add it to the sauce, cook the pasta for a couple of more minutes in the sauce.
  • Add chopped parsley to pasta, and give it a good stir.
  • Garnish with some more parmesan cheese and parsley before serving.

Notes

  • Make sure you put plenty of salt in your pasta water and keep a small cup of it when you’re draining the pasta. If your pasta sauce is too thick, stir in a little of the water to make it smooth & velvety again.
  • You can also use fresh pasta for this recipe, simply reduce the cooking time as fresh pasta cooks much quicker than dried versions.
  • When cooking your pasta, make sure to use plenty of salt for the pasta water. Also, make sure the water is boiling before adding the pasta to it.
  • Adjust the amount of seasoning you add to your sauce depending on the saltiness of the chorizo sausage you use.
  • You can keep this pasta dish in the fridge for up to 5 days in an airtight container. Alternatively, you can freeze it for up to 3 months.

Nutrition

Calories: 817kcal | Carbohydrates: 84g | Protein: 45g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 1058mg | Potassium: 914mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2681IU | Vitamin C: 56mg | Calcium: 310mg | Iron: 3mg