Chicken and chorizo pasta

    45 min

    I ate a similar recipe at a Beefeater Grill restaurant. Was so good and I wanted to make it for myself. After a bit of trial and error, I think I made an acceptable version of it. If you like it hot, add more chilli. If you don't, add less or none at all. This is a firm favourite with my family and the flavours all come together and make it nice. The smoky chorizo (which is a pork sausage so non-pork eaters are aware) and the sweetness of the sauce mix very well.

    29 people made this

    Serves: 5 

    • 1 tablespoon vegetable oil
    • 1 brown onion, roughly chopped
    • 1 red pepper, roughly chopped
    • 1 pinch chilli flakes or 1/4 teaspoon chilli powder
    • 2 teaspoons paprika
    • 2 cloves garlic, minced
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon tomato ketchup (for sweetness)
    • 2 chicken stock cubes
    • 1 chorizo sausage, sliced
    • 500g chicken breast fillets, cut into bite-sized cubes
    • 500g spaghetti
    • Manchego or Parmesan cheese, grated

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Put the oil in the pan and get it nice and hot. Add the onion and pepper. Fry for a few minutes or until the onion is soft.
    2. Add the chilli flakes, paprika and garlic and fry for a couple of minutes so the garlic smells more mellow. Add the tomatoes and tomato ketchup and the stock cubes.
    3. Add some water to loosen it and let it simmer while you prepare the chicken and chorizo.
    4. Slice the chorizo and add it to a dry, hot frying pan. The oil will come out of the chorizo and grease the pan for you. Let it cook, but turn regularly as it burns quite quickly. Once it looks cooked, remove it with a slotted spoon. Don't throw out the oil. Turn off the heat for a minute and blend the tomato sauce until smooth.
    5. Depending on the amount of oil from the chorizo, top it up with a bit of vegetable oil if necessary, heat, and add the chopped chicken. Seal it all over in the oil and add the chorizo back to the pan. Top with 3/4 of the tomato sauce and let it simmer in the pan so the chicken finishes cooking.
    6. Turn off the heat and let the sauce sit while you boil the water for the pasta. Add salt and oil to the water so the pasta gets a bit of flavour and doesn't stick.
    7. Once the pasta has cooked, put 1 tablespoon of the cooking water in the tomato sauce to loosen it, drain the pasta and add back to the pan it was cooked in and stir through the sauce.
    8. Serve the pasta and top with the chicken and chorizo sauce and some grated cheese. Enjoy!


    This recipe serves five. Or three very hungry people. Adjust what you need as necessary and do enjoy it.

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    Reviews in English (3)


    Tasty, enjoyed it with garlic bread  -  02 Oct 2017


    very tasty. I made half the quantity using the remains of a cooked turkey breast and 1/4tsp chilli as we like hot. So I first fried chorizo and added the diced turkey. I put that on one side and cooked onion in the same pan and added the rest of ingredients as instructed whilst pasta cooked. Very easy and quick.  -  19 Sep 2016


    Great meal,thanks. I added fresh basil & baby spinach for added nutrition & to reduce the amount of pasta I ate (bad carb lol). I will def make again.  -  03 Mar 2016