Creamy Chicken and Chorizo Pasta

Creamy Chicken and Chorizo Pasta

This is a twist on my other favourite version but with a thick creamy sauce that adds more moisture to the dish and is best served with pasta.
ServesPrep / Cooking TimeDifficulty
4 40 minutes 1

Ever popular when I demonstrating in store, I am always asked for the recipe so here it is.



250g dried pasta of your choice
1 tsp sea salt
1tbsp olive oil
4 chicken breasts, diced into 1" cubes, and dusted with cornflour
1/2 tsp dried tarragon
200g Chorizo sausage cut into small pieces
1 large onion, diced
2 cloves garlic, crushed
1tsp smoked paprika
100g small button mushrooms, sliced
1 red pepper, de-seeded and thinly sliced
100g cream cheese of your choice
1 Knorr chicken stock pot
300ml double cream
Sea salt and freshly ground black pepper
Some fresh basil leaves for decorate


  • Fill a large saucepan or pasta pot 2/3rd full with salted water and bring to a rolling boil.
  • Add the pasta and again bring back to the boil, turn down to a simmer and continue to cook until the pasta is al-dente (to the bite).
  • Whilst the pasta is cooking, put the cornflour and the chicken pieces in a plastic bag, seal and shake the bag until the chicken is well coated.
  • Heat a large fry pan up slowly on a low to medium heat until the pan is fairly hot.
  • Add the olive oil and when hot, remove the chicken cubes from the bag and place into the pan.
  • Make sure that there is a gap between each piece and Sear the chicken pieces on all sides.
  • Add the chorizo and continue to cook at the same temperature for 3 minutes.
  • Now add the onion, garlic, red pepper, smoked paprika and tarragon and cook on a medium temperature, stirring all the time until the onion has softened.
  • When the pasta is cooked and you are ready to serve, add the mushrooms and cream cheese and stir.
  • Pour a little of the pasta water into the fry pan and stir.
  • Add double cream and stir this in, still cooking on a low to medium heat. Continue to cook until the chicken is tender and cooked through.
  • Serve immediately with a twist of pepper and a sprinkle of fresh basil leaves and an accompaniment of green salad and warm Italian bread. Delicious!
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