Creamy Chicken Chorizo Pasta (Printable Version)

A comforting blend of spicy chorizo, juicy chicken, and creamy tomato sauce tossed with rigatoni or short pasta shapes.

# Ingredients:

→ Pasta

01 - 200 g rigatoni pasta

→ Meat

02 - 150 g chorizo, diced
03 - 300 g chicken breast, cut into bite-sized pieces

→ Vegetables

04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced

→ Herbs and Spices

07 - 1 tsp dried oregano
08 - 1 tsp dried marjoram
09 - ¼ tsp chilli flakes (adjust to taste)

→ Sauce

10 - 2 tbsp tomato paste
11 - 150 ml chicken stock
12 - 150 ml double cream

→ Finishing Touches

13 - 5 g fresh basil, chopped
14 - 5 g fresh parsley, chopped
15 - 30 g grated Parmesan cheese

→ Oils

16 - 1 tbsp olive oil

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 100 ml of the cooking water before draining.
02 - Heat olive oil in a large deep pan over medium-high heat. Add the diced chorizo and cook for 1-2 minutes until slightly crispy and fragrant.
03 - Add the chicken pieces to the pan and sauté for 4-5 minutes until mostly cooked through and lightly golden.
04 - Add the diced red onion and red bell pepper to the pan. Cook for 2-3 minutes until softened yet retaining color.
05 - Stir in the minced garlic, oregano, marjoram, chilli flakes, and tomato paste. Cook for 1 minute to release the spices' flavors.
06 - Pour in the chicken stock and allow it to bubble for 1 minute. Reduce heat and stir in the double cream. Simmer gently for 1-2 minutes until the sauce is creamy.
07 - Add the cooked pasta to the sauce and toss thoroughly to coat. Use reserved pasta water as needed to loosen the sauce for desired consistency.
08 - Stir in fresh basil, parsley, and grated Parmesan. Adjust seasoning to taste and serve immediately with additional Parmesan if preferred.

# Notes:

01 - Reserve pasta water to adjust sauce consistency before serving. Use high-quality chorizo for best flavor. Cut chicken into small pieces for even cooking.

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