Creamy Chicken and Chorizo Pasta has been a mainstay dish in our house for years. As I make it all the time, I didn't think to add this recipe because it's really too easy. I think that its secret is that it's quick, tasty and you can easily customise with whatever you have lurking in the fridge. For us, it's a perfect Monday night meal as it's on the table in around 15 minutes.
If you have just been celebrating Thanksgiving, roasted a chicken or are thinking ahead to Christmas and wondering what to with all of those leftovers, then this is definitely the dish for you. I tend to pack cooked shredded chicken in portion sizes for my family so that I can make this quickly by taking a pack out of the freezer in the morning. Of course, leftover cooked chicken is great in curry, lasagne, stir fry, enchiladas and a hundred other dishes. I like to be prepared!
This Creamy Chicken and Chorizo Pasta is so easy to do it's embarrassing. But, much as I love to cook, some days just don't have enough hours and everyone seems to be starving.
Start by cooking your pasta according to instructions. It really doesn't matter what type you use and for me it is whatever we have.
Next, cut up the vegetables into bite sized pieces. I used a red pepper and some asparagus but green beans, broccoli, mushrooms, courgettes and aubergines all work well. I sometimes use frozen ones too. The main thing is to keep the pieces small so that they cook quickly.
Slice a piece of Chorizo through the middle length ways and then cut into 1 cm pieces. Place the vegetables and Chorizo in a frying pan and fry over a medium heat for about 3-5 minutes until the vegetables have slightly softened. The Chorizo should give plenty of oil to fry.
Tip in the chicken, half a jar of pesto and the creme fraiche then stir through for few minutes until the chicken is piping hot. Season with black pepper to taste but don't be tempted to add salt without checking. By now the pasta should be cooked. Add a little pasta water to the pan if the sauce needs to loosen then drain the pasta.
At this point I sometimes serve the creamy chicken and chorizo on the pasta or all mixed up together. Another favourite is to transfer the mixture to an oven proof dish, sprinkle with cheese and then bake for 20 minutes at 180 C.
If you don't have Chorizo use smoked bacon lardons or ham. You can also use prawns or smoked salmon but I tend to prefer a sweeter pesto such as sun dried tomato or roasted red pepper. Either way, it's a simple, filling and frugal dinner that is always tasty!
Here's another idea for leftover chicken with my version of Chicken Enchiladas.
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Creamy Chicken and Chorizo Pasta
- 250 g cooked shredded chicken or turkey
- 150 ml creme fraiche
- 90 g basil pesto
- 1 red pepper
- 6 thin asparagus spears
- 400 g pasta shapes
- 60 g mild Chorizo sliced and chopped
- Parmesan to serve
- Boil water in a large pan and put the pasta on to cook according to instructions.
- In the meantime cut the vegetables into bite sized pieces and place in a large frying pan with the cut Chorizo.
- Fry the vegetables with the Chorizo over a medium heat for about 5 minutes until the vegetables soften.
- Add the chicken, pesto and creme fraiche to the pan and heat until the chicken is hot and the sauce is thick. Add some pasta water if required.
- Drain the pasta and serve with the creamy chicken and chorizo and some grated Parmesan