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Creamy chicken and chorizo pasta bake recipe

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Learn how to make chicken and chorizo past bake and you can rustle up this comforting dish for a flavour-packed midweek meal in a flash. Featuring chunks of smoky chorizo, a fragrant tomato sauce and gooey cheese, it is perfect for cosying up with on cooler nights. See method

Serves 4
10 mins to prepare and 40 mins to cook
692 calories / serving

Ingredients

300g dried rigatoni or penne
100g chorizo, chopped
2 garlic cloves, crushed
3 chicken breasts, cut into chunks
400g tin Tesco Finest cherry tomatoes
400g tin chopped tomatoes
2 tsp dried oregano
30g fresh basil, torn
75g light soft cheese
3 tbsp grated Parmesan cheese
150g mozzarella cheese, finely chopped

Perfect with:

Plant chef chicken-style pieces
Perfect for curries, pastas and traybakes

Budget swap: Omit the parmesan to buy one less ingredient

Each serving contains

Energy
2920kj
692kcal 35%
Fat
23g 33%
Saturates
12g 60%
Sugars
12g 13%
Salt
2.2g 36%

of the reference intake
Carbohydrate 68.3g Protein 56.6g Fibre 6.5g

Method

Heat oven to gas 8, 220°C, fan 200°C. Bring a large pan of salted water to the boil and cook the pasta following the packet instructions. Drain and set to one side.

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Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 mins, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 mins, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.

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Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 mins, until golden brown and bubbling. Serve with the rest of the torn basil on top.