Chicken And Chorizo Tagliatelle Recipe

This Chicken and Chorizo Pasta is made with juicy pan fried chicken and a creamy tomato sauce. It’s quick, easy and absolutely bursting with flavour! Perfect for a hearty family dinner.

For best results, you’ll want to get 2 small breasts and pan fry them. We’re also going to season them with Italian herbs, garlic powder, salt and black pepper. Fry the breasts on both sides until beautifully golden, then lay to rest. Laying to rest is important as it helps retain some of the juices after frying. Because who the heck enjoys dry chicken!?

After, it’s time to slice up the chicken. I like to lay it on top of the pasta (like the photo above) just because it’s pretty 🥰 Then I mix it in and eat it like an absolute maniac. The contrast is beautiful.

Beef Chorizo And Chicken Pasta

Top Tip #1 – When you slice the chicken, ensure you slice it at a slight angle, and make sure you slice it against the natural grain of the chicken. This will give you the best chance of having nice soft chicken.

Bringing the chicken to room temp (or close to) is an important step, as it ensures the meat doesn’t dry up. Searing cold meat usually causes it to seize up and squeezes out the moisture.

Process shots: add seasoning to chicken (photo 1), coat chicken (photo 2), add to pan (photo 3), fry both sides until golden with the chicken cooked right through the centre (photo 4).

Chicken And Chorizo Carbonara Recipe By Chris Norris

The base of this sauce is tomato, but I like to add a steady helping of cream too. Apart from the fact I love cream in just about everything, I find that in this recipe it mellows out the spice of the chorizo and sweetens the tang of the tomatoes.

I use cured Spanish chorizo and slice it into thin rounds. You can use raw chorizo if that suits you better, including ground chorizo. You’ll just have to fry it off for longer to ensure it cooks through.

The chorizo does add heaps of flavour, but I also love adding parsley, basil and smoked paprika. The smoked paprika compliments the smoky tones of the chorizo, whilst the herbs add a gorgeous burst of flavour. I typically use fresh herbs, but if you’ve only got dried on hand the difference will be minimal.

The Best Creamy, Spicy, Chicken And Chorizo Sausage Tagliatelle

Process shots: add onion to pan (photo 1), fry until golden (photo 2), add chorizo, sun dried tomatoes and garlic (photo 3), fry for a few mins (photo 4), pour in tomato passata and cream (photo 5), add parsley, basil, smoked paprika and salt & pepper (photo 6).

Once everything is incorporated, you’ll want to simmer the sauce for 15mins or so. This is important to thicken the sauce and marry all the flavours together.

When it comes to what pasta to use, I usually opt for linguine. I love the way it allows the creamy tomato sauce to ooze in and out of the noodles, and makes the perfect bed of pasta for the chicken to sit on. However, you can totally use whatever pasta you like.

Cajun Chicken Pasta One Pot

Once you’ve tossed the pasta in, I like to lay the sliced chicken on top. This way it’s perfect to bring to the dinner table and serve up from there. Doesn’t look quite as striking when the chicken is mixed in straight away!

Once the chicken is on top, I usually bring the whole pan to the table and give people the tongs to serve themselves. Grab a bit of everything and mix it up as you go. Serve individual portions with leftover fresh parsley and parmesan if you fancy it!

For more chicken and chorizo recipes check out my Spanish Chicken and Orzo, Slow Cooker Chicken and Chorizo and Spanish Chicken Tray Bake.

Prawn And Chorizo Pasta

This Chicken and Chorizo Pasta is made with juicy pan fried chicken and a creamy tomato sauce. It's quick, easy and absolutely bursting with flavour! Makes 4 big portions.

A) Chicken Breast - If your chicken breasts are particularly thick, consider slicing them both through the centre to create 4 thinner breasts (just so they cook evenly). You could also cover in cling film and bash with a rolling pin to flatten slightly. In all instances, cooking times will vary depending on the thickness of the breast, so just be vigilant as you cook.

B) Oil - The 1 tbsp is enough to fry the chicken, after that I usually add around 1 tsp extra to fry the onions. When you fry the chorizo it will release more oil. Depending on the variety of chorizo, it may release a lot of oil. A couple of tsp's worth is fine, but anything over I would drain away some before pouring in the tomato passata.

Creamy Chicken Chorizo Pasta

C) Chorizo - I use regular cured Spanish chorizo, but you could use raw chorizo (including ground chorizo). Just fry it off after the onions until piping hot and a little crisp, then add in the sun dried tomatoes/garlic, fry them off for a couple of mins then continue with the recipe.

D) Calories - based on sharing between 4 people, using 1 tbsp + 1 tsp olive oil, all the chorizo fat and no parmesan.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Creamy Chicken And Chorizo Pasta (no Tomato)

For another chicken and chorizo recipe check out my Chicken and Chorizo Bake, Cheesy Chorizo Hasselback Chicken and Slow Cooker Chicken & Chorizo!