Creamy Chorizo Chicken Pasta
A one-pan meal prep pasta: seasoned chicken, chorizo and onion, with the pasta cooked straight in chicken stock and finished with cream.
40 min
5 servings
Difficulty 2/5
Lunch · Dinner
Prep 10 min · Cook 30 min
The chicken is diced and rubbed with paprika, oregano and a little baking soda, which keeps it tender, then seared and set aside. Chorizo and onion are fried in the same pan until the chorizo releases its red oil, tomato paste is cooked out, and the dry pasta then simmers directly in chicken stock until the liquid reduces into a sauce. Cream and the chicken go back in at the end. It divides into five containers.
Per serving
549
kcal / serving
Ingredients
Written for 5 servings. Change the servings to rescale every amount.
Seasoned chicken
Chicken Breast, skinless
650 grams
Paprika, ground
2 teaspoons (4.6 grams)
Oregano, dried
1 teaspoon (1 gram)
Black Pepper
1 teaspoon (2.3 grams)
Salt
1 teaspoon (6 grams)
Baking Soda
0.5 teaspoons (2.3 grams)
Cooking Spray Oil
5 grams
Sauce and pasta
Pasta, dry
250 grams
Chorizo
150 grams
Onion
1 piece (110 grams)
Tomato Paste
30 grams
Chicken Stock
800 milliliters
Cream 15%
100 milliliters
Paprika, ground
to taste
Oregano, dried
to taste
Black Pepper
to taste
Salt
to taste
Chives · Garnish
15 grams
Steps
Dice the chicken breast into 2 cm cubes. Toss it with the paprika, oregano, black pepper, salt and baking soda until every piece is coated, and leave it while you prepare the rest. The baking soda keeps the chicken tender through the simmer.
8 min
Spray a large deep pan with cooking oil and set it over high heat. Sear the chicken in two batches, 4-5 minutes each, until browned on the outside. It does not need to cook through. Lift it onto a plate.
10 min
Peel the skin off the chorizo and dice it, and dice the onion. Turn the heat down to medium, add the chorizo to the same pan and fry for 3-4 minutes until its red oil runs out. Add the onion and cook for 3 minutes more, until soft.
7 min
Stir in the tomato paste and fry it for 2 minutes, stirring the whole time. Season with more paprika, oregano, black pepper and salt to taste.
2 min
Pour in the chicken stock and bring it to a boil. Add the dry pasta, stir, and simmer uncovered for 10-12 minutes, stirring often so it does not catch, until the pasta is al dente and the stock has reduced to a sauce.
12 min
Return the chicken with any juices from the plate, pour in the cream and simmer for 2 minutes until the chicken is cooked through and the sauce coats the pasta. Take the pan off the heat.
3 min
Chop the chives. Divide the pasta between five containers, scatter the chives over, and let them cool before you put the lids on.
5 min
Serving suggestion
Eat hot, with chopped chives on top.
Storage
Keeps up to 5 days in the fridge in closed containers. To reheat, cover the bowl with a damp paper towel and microwave for 3-4 minutes until hot through, then stir well.
Notes
The baking soda is there to tenderise the chicken, not to raise anything — half a teaspoon across 650 g is enough, and more will taste soapy. Any short pasta shape works, as long as it is dry and not fresh.
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