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Creamy Chicken Chorizo Pasta
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Creamy Chicken Chorizo Pasta

30 minServes 4Nutri-Score C€€
from @goldengracekitchen10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasta (penne or rigatoni)Grains350 g
  • chicken breast (cut into bite-sized pieces, seasoned with salt and pepper)Meat500 g
  • chorizo (diced)Meat150 g
  • olive oil (for searing)Pantry15 ml
  • garlic (minced)Produce3 pieces
  • heavy creamDairy240 ml
  • parmesan (finely grated)Dairy50 g
  • mozzarella (shredded)Dairy100 g
  • salt (for the pasta water and seasoning)Spices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

703kcal

Carbs
66 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Grater

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, reserving a little pasta water.
    Step 1

  2. Sear the chicken

    • Heat the olive oil in a large frying pan over medium-high heat.
    • Season the chicken with salt and pepper and sear until golden and cooked through.
    • Transfer the chicken to a plate.
    Step 2

  3. Crisp the chorizo

    • Add the chorizo to the same pan and fry until it releases its fat and turns crispy.
    • Stir in the garlic and cook until fragrant.
    Step 3

  4. Build the creamy sauce

    • Pour in the heavy cream and bring to a gentle simmer.
    • Stir in the parmesan and mozzarella until melted and smooth.
    • Return the chicken to the pan.
    Step 4

  5. Combine and serve

    • Add the drained pasta to the sauce and toss to coat, loosening with a splash of pasta water if needed.
    • Season to taste and serve hot.
    Step 5
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