Cheesy Chicken and Chorizo Pasta Bake
I love pasta bake. It’s so easy; it’s the pasta version of a one-pan roast really. You just chop everything up, cook some pasta and throw it into the oven. This Cheesy Chicken and Chorizo Pasta Bake is filling, packed with flavours and has absolutely tons of cheese. Cheese and pasta, the perfect combination.
That said, Chorizo and Chicken is a fantastic combination too. I love chorizo, and chicken works well with near enough everything.
This Cheesy Chicken and Chorizo Pasta Bake is a fantastic mid-week dinner. It’s easy, fast, cheap and filling. Which I always think is exactly what you need in the middle of the week. Especially in the colder months, when there’s really nothing better than loads of cheese and pasta.
We had ours on a Thursday night. Thursday’s are always a night for trying new things for us. The Boy is at his Dads, and I normally finish work at lunchtime, before doing something fun with The Bobsy. Then, Hunky Husband puts her to bed, and I have a little play in the kitchen. This week we’d been for a little walk (2 hours-I let her out the pram!) around Rother Valley Country park. Bob’s had a brilliant time picking up all the leaves and jumping in the puddles. As fun as it was, it was also exhausting, so I needed a Cheesy Chicken and Chorizo Pasta Bake!
- 300g Penne
- 200g Chorizo
- 2 Cloves garlic
- 3 Chicken Breasts
- 1 400g Tin Cherry tomatoes
- 1 400g Tin chopped tomatoes
- 1tsp Oregano
- 1tsp Basil
- 75g Soft Cheese
- 3tbsp Parmesan cheese
- 150g Mozzarella
- Salt and Pepper
- Cooking Oil
The original notes I made for this said “100g Chorizo, ” but I bloody love chorizo, so ended up sticking it all in, which was 200g. It’s up to you.
Also, on the chorizo front, do you peel it?! This is perhaps the only thing me and Husband argue about. I think it’s sausage and you don’t peel sausage. He thinks I’m feeding us all chorizo paper.
If you are making it all in one go, the first thing you need to do is preheat the oven and find a large ovenproof pan. I didn’t. I prepped it in a large frying pan earlier in the day, then tipped it out into an oven proof bowl, having added everything except the mozzarella and parmesan to the top and left it for later on. When I can I like to get as much done as possible earlier in the day if we’re not eating with the kids, it makes that crazy bedtime hour much easier.
So, either way, you need to cook the pasta. Boil the penne in a large pan of water with a splash of oil and a pinch of salt for around 10 minutes. The low end of whatever the pack instructions tell you. Set it to one side when it’s done.
Finely chop the garlic and place in a bowl and roughly chop the chicken ready.
Slice the chorizo, I like mine quite chunky, but if you prefer thin slices, that’s fine too. Fry this in a little oil for around 3 minutes. Until it’s getting nice and oily and your pan is orange. Then, add the chicken and garlic and fry until browned.
Add both tins of tomatoes. In all honesty, I didn’t know you could get tinned cherry tomatoes until I stumbled upon them in Asda (well on the Asda website!). They are gorgeous. Sweet, juicy and easy to work with. Perfect for in a Cheesy Chicken and Chorizo pasta bake.
Add the oregano, basil and a pinch of salt and pepper and mix thoroughly. This should come to a simmer quite quickly, when it does, stir in the soft cheese.
While simmering, mix until the whole pan is an even colour. Then, add the pasta and stir.
At this point, you can either remove from the heat and place in a bowl for later as I did. Or, you can Grate the parmesan and mozzarella on top (I use pre-grated mozzarella, so you do not have to squeeze it out first), either in the pan if it’s ovenproof or after tipping it into an oven dish.
When you’re ready to eat, make sure it’s in an ovenproof bowl, topped with parmesan and mozzarella, then bake in the oven for 25 minutes.
You could serve Cheesy Chicken and Chorizo Pasta Bake with salad or/and garlic bread, but it’s also fine on its own.
Lots of cheese and lots of pasta! This pasta bake is super yummy!
- • 300g Penne
- • 200g Chorizo
- • 2 Cloves garlic
- • 3 Chicken Breasts
- • 1 400g Tin Cherry tomatoes
- • 1 400g Tin chopped tomatoes
- • 1tsp Oregano
- • 1tsp Basil
- • 75g Soft Cheese
- • 3tbsp Parmesan cheese
- • 150g Mozzarella
- • Salt and Pepper
- • Cooking Oil
Preheat the oven to 180 degrees
Cook penne to package instructions and set to one side
Slice the chorizo, roughly chop the chicken and finely chop the garlic
Fry the chorizo in a little oil for 3 minutes until it's releasing oils
Add the chicken and garlic and fry until browned
Add all the tomatoes and mix in
Add basil, oregano and a pinch of salt and pepper and bring to a simmer
Stir in the soft cheese until it's an even colour
Add the pasta and mix well
If your pan is oven proof, grate parmesan and mozzarella on to the top, if not, tip into an ovenproof dish first
Bake for 30 minutes