Brilliant Chicken and Chorizo Pasta

Chicken and Chorizo pasta
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Brilliant Chicken and Chorizo Pasta

a fabulously simple dish that tantalises the palate
Prep Time
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I have an online friend who comes from North Eastern regional France near Nancy, a riverfront city in the region of Grand Est. He is a chef and very passionate about his trade. Every now and then he shares a recipe he likes.

I’m glad he does because they are generally delightful. This chicken and chorizo pasta recipe is no exception, subtle yet full flavoured and brilliantly simple.

Simply Subtle Chicken and Chorizo Pasta


  • 2 chicken breast fillets, cut into strips
  • 1 chorizo sausage, cut into cubes
  • 500g penne pasta, cooked as per packet instructions (see note)
  • Freshly grated Parmesan cheese
  • 200ml thickened cream.
Note: A tip from chef Marco Pierre White when cooking pasta. Follow the directions on the packet for cooking time and then take one minute off. The pasta will continue to cook for a while and should be perfectly al dente. Furthermore, instead of adding salt to the boiling water add some chicken stock instead.


1. Heat a saucepan of water to a rolling boil
  • Add some Chicken Stock
  • Cook as per packet directions (minus one minute)
  • Usually around 12 minutes
2. Heat a large heavy based fry pan on low heat
  • Add the chorizo
  • Cook for about two minutes until the fat runs out of the sausage.
3. Add the Chicken
  • Season with salt and pepper
  • Cook through completely
4. Add the cream
  • Cook until the sauce has reduced slightly
5. Add the cooked pasta
  • Stir to combine with the sauce
6. Serve
  • Sprinkle the freshly grated Parmesan over the top of the pasta
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