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A tray of chicken and chorizo pasta bake straight out of the oven

Chicken and chorizo pasta bake

Great weeknight meal idea - simple to make and packed with flavour. This cheesy chicken and chorizo pasta bake does not disappoint!
4.63 from 8 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 720kcal

Ingredients

  • 300 g /1.1lbs penne pasta or other pasta shapes preferred
  • 500 g /1.1lbs chicken breast cut into chunks, chicken breast is best, I used thighs
  • 1 chorizo chopped, about 100g/3.5oz
  • 1 onion finely diced
  • 2 cloves garlic fined diced/minced
  • 2 teaspoon sweet paprika or any other varieties of paprika
  • 1 can crushed tomatoes 400g/14oz
  • 1 cup passata
  • ½ cup heavy/thickened cream or double cream (note 1)
  • ½ cup ricotta or any other soft cheese preferred
  • 1 cup shredded mozzarella cheese (note 2)
  • 1 tablespoon olive oil
  • salt and pepper

Optional

  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Cook pasta according to packet instructions with salted water. (note 3)

Making the creamy pasta sauce

  • Whilst pasta is cooking, prepare the sauce. In a large skillet/non-stick frying pan, add oil and onions. Saute on medium heat for 3 minutes or until onions soften.
  • Add chorizo and saute on medium heat for 3 minutes or until the fat starts rendering and chorizo starts to brown.
  • Add chicken, garlic, paprika, salt and pepper. Cook on high heat for 2 minutes or until chicken browns. (note 4)
  • Add crushed tomatoes, passata and cream. Simmer on low heat for 5 minutes. Taste to adjust for seasoning.

Making the pasta bake

  • Preheat oven to 180°C/350°F.
  • In a large ovenproof dish (I used a rectangular 30x25cm/12x10inch), combine cooked pasta and pasta sauce. Mix thoroughly with a spatula.
  • Top pasta with dollops of ricotta cheese and mozzarella cheese.
  • Optional: top with shredded parmesan cheese for stronger cheese flavour.
  • Bake on the top shelf of the oven for 20-25 minutes or until cheese starts to turn golden.
  • Serve immediately, optional: extra parmesan cheese to serve.

Notes

Note 1. Use double/thickened cream and take the cream out of the fridge 10 - 15 minutes before cooking will help bring it up to room temperature. This way the cream will be less likely to split once poured into the tomato-based sauce. The extra fat content in double/thickened cream will also prevent the sauce from splitting.
Note 2. Shredded mozzarella cheese best buy a block (or a ball) of mozzarella cheese and grate the cheese yourself. Store-bought shredded mozzarella cheese contains anti-caking agent (cellulose) which I find doesn't melt as well and can taste a little grainy compared to cheeses without that added. 
Note 3. Cook pasta to al dente as the pasta will continue to cook in the oven later on. At al dente means the pasta will have room to absorb the creamy pasta sauce too! Important tip: make sure to season the pasta cooking water with lots of salt. This way no part of the pasta bake will be bland. Note, if you prefer an extra saucy pasta bake, cook the pasta for longer. 
Note 4. Brown the chorizo and chicken before adding liquids. This is the secret to great cooking. Browning brings flavour (colour = flavour). Sauteing the chorizo will release it's (delicious) fats and those fasts will then add more flavour to the chicken!
Freezer friendly keeps well in the freezer for up to 1 month.
 
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Nutrition

Calories: 720kcal | Carbohydrates: 58.1g | Protein: 53.7g | Fat: 29.1g | Saturated Fat: 13.3g | Cholesterol: 180mg | Potassium: 688mg | Fiber: 2.4g | Sugar: 2.4g | Calcium: 322mg | Iron: 4mg