This chicken and chorizo pasta is one of those recipes that looks and tastes like you’ve put loads of effort in, but it practically makes itself. Rich tomato sauce, tender chicken, crispy chorizo and a gentle kick of chilli – it’s proper comfort food and comes in at around £2.40 a portion.
This recipe makes 4 portions which makes it brilliant for meal prep – it keeps well in the fridge and honestly tastes even better the next day once everything has had time to sit together. This recipe is part of my eat well for £4 series.
The trick with chorizo is to fry it first on its own and leave the oil in the pan – that smoky, paprika-rich oil is where so much of the flavour comes from, so don’t drain it away!
How to make easy chicken and chorizo pasta:
Scroll down for the full recipe card and ingredient list.
1. Start by prepping everything – peel and dice the chorizo, trim and cut the chicken into pieces, dice the onion and mince the garlic. Season the chicken with Italian seasoning and salt and pepper
2. Fry the chorizo in a pan on a medium heat until crispy, then remove and set aside – leave all that lovely oil in the pan
3. In the same pan, add the onion and cook for 1 minute in the chorizo oil
4. Add the chicken and cook until browned all over
5. Add the garlic and cook for 30 seconds, then stir in the passata, honey and chilli flakes
6. Add the chorizo back in, stir everything together and bring to a simmer
7. Meanwhile cook the pasta in a separate pan according to the packet instructions
8. Simmer the sauce for around 30 minutes until the chicken is tender – you can shred it slightly if you like at this point
9. Add the cooked pasta into the sauce, stir to coat everything and serve straight away
Easy Chicken and Chorizo Pasta
Easy chicken and chorizo pasta with a rich tomato sauce, garlic and a kick of chilli.
Ingredients
- 1 chorizo stick, peeled and diced
- 1 medium pack chicken thighs, skinless and boneless, cut into pieces
- 1 red or white onion, diced
- 1 tsp Italian seasoning (optional - or just use salt and pepper)
- 500g passata
- 1/2-1 tsp chilli flakes (optional)
- 1 tsp honey (or sugar)
- 2 garlic cloves, minced (or 1 tsp lazy garlic)
- 300g pasta
Instructions
- Peel and dice the chorizo. Trim the chicken and cut into pieces, seasoning with Italian seasoning or salt and pepper. Dice the onion and mince the garlic.
- Fry the chorizo in a pan on medium heat until crispy, then remove and set aside, leaving the oil in the pan.
- Add the onion to the pan and cook for 1 minute in the chorizo oil.
- Add the chicken and cook until browned all over.
- Add the garlic and cook for 30 seconds.
- Stir in the passata, honey and chilli flakes, then add the chorizo back in.
- Bring to a simmer and cook for 30 minutes until the chicken is tender. You can shred it slightly at this point if you like.
- Meanwhile cook the pasta in a separate pan according to packet instructions.
- Add the cooked pasta to the sauce, stir to coat everything and serve.
Notes
Don't drain the chorizo oil - it's full of flavour and is the base of the whole sauce. This makes 4 portions so it's brilliant for batch cooking - it keeps well in the fridge for 3 days and tastes even better the next day. Add more chilli flakes if you like it spicy, or leave them out completely for a milder sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 439Total Fat 8gSaturated Fat 3gUnsaturated Fat 6gCholesterol 48mgSodium 144mgCarbohydrates 29gFiber 2gSugar 3gProtein 14g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!