Spicy Chicken and Chorizo Pasta Bake

Spicy Chicken and Chorizo Pasta Bake, a non-vegetarian Italian dish that combines tender chicken, zesty chorizo, and al dente penne pasta in a creamy tomato sauce. Topped with a melty blend of cheeses, this dish is perfect for family dinners or meal prep.

With its rich, savory profile and a hint of spice, it’s versatile enough for any occasion, whether served as a main course or a hearty side. Plus, it’s a great source of protein and calcium, making it a nutritious choice for your meal plan.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to elevate your weeknight meals with this satisfying bake!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 70 minutes

Overview

This Chicken and Chorizo Pasta Bake is a hearty and flavorful dish perfect for a comforting meal. Combining tender chicken, spicy chorizo, and penne pasta in a creamy tomato sauce, this bake is topped with a blend of cheeses for a golden, bubbly finish. It's a satisfying dish that can be prepared in advance and baked when ready to serve.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Italian

Ingredients

• 3.5 Cups penne pasta
• 1 Tablespoon (tbsp) olive oil
• 4 Boneless chicken breasts, diced
• 1 Red bell pepper, minced
• 1 Chorizo sausage, sliced
• 1.5 Cups tomato puree
• 1 Cup light cream
• 0.5 Teaspoon (tsp) red pepper flakes, to taste
• 0.5 Cup Cheddar cheese, shredded
• 0.5 Cup mozzarella cheese, shredded
• 0.25 Cup Parmesan cheese, grated

Steps

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook for 8 to 10 minutes until al dente. Drain and set aside.
3. In a large deep skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until firm and lightly browned, about 5 minutes.
4. Stir in the minced red bell pepper and sliced chorizo. Cook for an additional 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
5. In a small saucepan, combine the tomato puree, light cream, and optional red pepper flakes. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 5 minutes until the sauce thickens.
6. Add the drained pasta and sauce to the skillet with the chicken mixture. Mix well to combine.
7. Transfer the mixture into an ovenproof dish. Sprinkle the shredded Cheddar, mozzarella, and grated Parmesan cheese over the top.
8. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
9. Serve hot and enjoy your delicious Chicken and Chorizo Pasta Bake!