I've seen loads of recipes for cajun chicken pasta, but as we had some chorizo in the fridge, I decided to make this delicious cajun chicken and chorizo pasta recipe!
Chicken and chorizo is a favourite flavour combination in our house and when you combine them with Cajun seasoning, tomatoes, cream and pasta you end up with a totally full of flavour bowl of ultimate comfort food!
Tips
- Freezable (sauce only) - the spiced chicken and chorizo sauce can be frozen for easy meals. Cool completely, then freeze in a freezer proof container for up to three months. Defrost completely and reheat until piping hot, then add cooked pasta.
- This cajun chicken and chorizo pasta recipe is easily adapted if you’re cooking for less or more people.
Other recipes you might also like to try
Click here for all chicken and turkey dishes, and here to browse pasta recipes.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Cajun Chicken and Chorizo Pasta
Ingredients
- 1 tsp olive oil
- 130g cooking chorizo, skin removed and diced
- 500g chicken breasts, cut into bite size chunks
- 1 onion, diced
- 1 pepper (any colour), deseeded and diced
- 2 cloves garlic, chopped
- 3 tbsp Cajun seasoning
- 250ml chicken stock
- 2 x 400g tins chopped tomatoes
- 500g penne or another tube-shaped pasta
- salt and freshly ground black pepper
- 300ml double cream (I use Elmlea to reduce calories!)
- 30g parmesan, finely grated, plus extra to serve
Instructions
- Heat the olive oil in a large saucepan or deep casserole over a medium heat, add the chorizo and fry for 2 minutes. Remove the chorizo with a slotted spoon onto a plate and set aside. Add the chicken to the saucepan or casserole and fry for 3 minutes, then add the onion and pepper and fry for 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute, then scatter over the Cajun seasoning and stir the chorizo back in. Add the stock and deglaze the bottom of the pan or casserole. Then add the tins of tomatoes, stir, bring to a simmer and cook for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the packet instructions.
- Check the seasoning of the chicken and chorizo mixture and add salt and freshly ground black pepper, to taste. Stir in the cream and simmer gently for 1 minute.
- When the pasta is cooked, drain well and stir it into the chicken and chorizo mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes, then stir in the parmesan, and cook for 1 more minute. Serve the pasta straight from the pan, or tip into a large serving bowl. Garnish with extra parmesan and freshly ground black pepper.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Cajun Chicken and Chorizo Pasta
Equipment
Ingredients
- 1 tsp olive oil
- 130 g (1 ¼ cup) cooking chorizo skin removed and diced
- 500 g (1.1 lb) chicken breasts cut into bite size chunks
- 1 onion diced
- 1 pepper any colour, deseeded and diced
- 2 cloves garlic chopped
- 3 tbsp Cajun seasoning
- 250 ml (1 cup) chicken stock
- 800 g (28 oz) tinned chopped tomatoes
- 500 g (8 ⅓ cups) penne or another tube-shaped pasta
- salt and freshly ground black pepper
- 300 ml (1 ¼ cups) double cream (I use Elmlea to reduce calories!)
- 30 g (⅓ cup) parmesan finely grated, plus extra to serve
Instructions
- Heat the olive oil in a large saucepan or deep casserole over a medium heat, add the chorizo and fry for 2 minutes. Remove the chorizo with a slotted spoon onto a plate and set aside. Add the chicken to the saucepan or casserole and fry for 3 minutes, then add the onion and pepper and fry for 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute, then scatter over the Cajun seasoning and stir the chorizo back in. Add the stock and deglaze the bottom of the pan or casserole. Then add the tins of tomatoes, stir, bring to a simmer and cook for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the packet instructions.
- Check the seasoning of the chicken and chorizo mixture and add salt and freshly ground black pepper, to taste. Stir in the cream and simmer gently for 1 minute.
- When the pasta is cooked, drain well and stir it into the chicken and chorizo mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes, then stir in the parmesan, and cook for 1 more minute. Serve the pasta straight from the pan, or tip into a large serving bowl. Garnish with extra parmesan and freshly ground black pepper.
Notes
- Freezable (sauce only) - the spiced chicken and chorizo sauce can be frozen for easy meals. Cool completely, then freeze in a freezer proof container for up to three months. Defrost completely and reheat until piping hot, then add cooked pasta.
- This cajun chicken and chorizo pasta recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE