Creamy chicken, tomato and chorizo pasta bake
Rustle up this comforting pasta bake for a flavour-packed midweek meal. Featuring chunks of smoky chorizo, a fragrant tomato sauce and gooey cheese, it is perfect for cosying up with on cooler nights.
- Heat oven to gas 8, 220°C, fan 200°C. Cook the pasta following the packet instructions in plenty of salted boiling water. Drain and set to one side.
- Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 minutes, to brown. Tip in both cans of tomatoes and bring to a simmer, then add 3/4 of the oregano, 1/2 of the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.
- Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling. Serve with the rest of the torn basil on top.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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