This easy and delicious Chicken and Chorizo Pasta from Jamie Oliver is a comforting, quick meal packed with smoky chorizo, creamy mozzarella, and juicy chicken. With a rich tomato sauce and a bubbly cheese topping, it’s perfect for a hearty dinner. You can easily swap ingredients to suit what you have on hand.
Ingredients Needed
- 2 large skinless chicken breasts
- 340g (12oz) fusilli pasta
- 1 large brown onion, roughly chopped
- 100g (3½oz) chorizo, thinly sliced
- 2 large garlic cloves, crushed
- ¼ tsp dried chili flakes
- ¼ tsp sweet smoked paprika
- 600g (1lb 5oz) tinned chopped tomatoes (1½ tins)
- Splash of white wine (optional)
- 2 tbsp double cream
- 250g (9oz) mozzarella
- Sea salt and freshly ground black pepper
How To Make Chicken And Chorizo Pasta
- Poach the chicken: Bring a large saucepan of salted water to a boil, add the chicken, then reduce to medium-low heat and gently poach for 10–15 minutes until cooked through. Remove the chicken and set aside to cool.
- Cook the pasta: In the same way, bring salted water to a boil again and cook the pasta for 10 minutes, or until just softened but still firm. Drain well.
- Prepare the sauce: Preheat the oven to 200°C/180°C Fan/Gas 6. In a large casserole dish over medium-high heat, fry the chopped onion and chorizo for 7–8 minutes until the onion softens. Add the garlic, chili flakes, and paprika, cooking for 1 more minute until aromatic.
- Simmer the sauce: Stir in the chopped tomatoes, using the wine (or water) to rinse out the residual tomato juices from the tins. Simmer for 5 minutes, then remove from the heat and stir in the double cream. Season with salt and pepper.
- Combine and bake: Chop the cooled chicken into bite-sized chunks and stir into the sauce along with the pasta. Tear the mozzarella into pieces and scatter over the top. Add black pepper, then bake for 40 minutes, covering with foil halfway through until the cheese is golden and bubbling.
Recipe Tips
- Don’t overcook the chicken: Poach the chicken just until it’s cooked through to keep it juicy. Overcooking can make it dry and tough.
- Tear the mozzarella: Tear the mozzarella into chunks instead of slicing it to create more pockets of gooey cheese in the dish.
- Simmer the sauce properly: Let the tomato sauce simmer for at least 5 minutes to develop full flavor before adding the cream and chicken.
- Cover the dish halfway through baking: Cover the casserole with foil for the first 20 minutes to prevent the cheese from burning, then uncover to allow it to bubble and brown perfectly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Chorizo Pasta cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the dish to cool to room temperature before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Heat a pan over medium heat. Add a splash of water or cream to loosen the sauce, then stir in the pasta and heat for 5–7 minutes until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 560.5
- Total Fat: 29.3g
- Saturated Fat: 9.6g
- Cholesterol: 134.4mg
- Sodium: 742.1mg
- Potassium: 1,064.2mg
- Total Carbohydrate: 31.2g
- Dietary Fiber: 2.1g
- Sugars: 3.5g
- Protein: 44.0g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tagine Chicken
- Jamie Oliver Chicken And Leek Pie With Puff Pastry
- Jamie Oliver Chicken Tikka Masala
- Jamie Oliver Thai Green Chicken Curry
Jamie Oliver Chicken And Chorizo Pasta
Description
This easy and delicious Chicken and Chorizo Pasta from Jamie Oliver is a comforting, quick meal packed with smoky chorizo, creamy mozzarella, and juicy chicken. With a rich tomato sauce and a bubbly cheese topping, it’s perfect for a hearty dinner. You can easily swap ingredients to suit what you have on hand.
Ingredients
Instructions
- Poach the chicken: Bring a large saucepan of salted water to a boil, add the chicken, then reduce to medium-low heat and gently poach for 10–15 minutes until cooked through. Remove the chicken and set aside to cool.
- Cook the pasta: In the same way, bring salted water to a boil again and cook the pasta for 10 minutes, or until just softened but still firm. Drain well.
- Prepare the sauce: Preheat the oven to 200°C/180°C Fan/Gas 6. In a large casserole dish over medium-high heat, fry the chopped onion and chorizo for 7–8 minutes until the onion softens. Add the garlic, chili flakes, and paprika, cooking for 1 more minute until aromatic.
- Simmer the sauce: Stir in the chopped tomatoes, using the wine (or water) to rinse out the residual tomato juices from the tins. Simmer for 5 minutes, then remove from the heat and stir in the double cream. Season with salt and pepper.
- Combine and bake: Chop the cooled chicken into bite-sized chunks and stir into the sauce along with the pasta. Tear the mozzarella into pieces and scatter over the top. Add black pepper, then bake for 40 minutes, covering with foil halfway through until the cheese is golden and bubbling.
Notes
- Don’t overcook the chicken: Poach the chicken just until it’s cooked through to keep it juicy. Overcooking can make it dry and tough.
- Tear the mozzarella: Tear the mozzarella into chunks instead of slicing it to create more pockets of gooey cheese in the dish.
- Simmer the sauce properly: Let the tomato sauce simmer for at least 5 minutes to develop full flavor before adding the cream and chicken.
- Cover the dish halfway through baking: Cover the casserole with foil for the first 20 minutes to prevent the cheese from burning, then uncover to allow it to bubble and brown perfectly.
Jamie Oliver Chicken And Chorizo Pasta