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Chorizo Chicken Pasta Meal Prep

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 814kcal
Servings: 5 People
Metric - Imperial

Ingredients

Seasoned Chicken

  • 1 kg Chicken Thigh, Boneless & Skinless Diced
  • 12 g Smoked Paprika
  • 1.5 g Dried Oregano
  • Salt & Pepper

Pasta & Sauce

  • 400 g Pasta of Choice
  • 250 g Spanish Chorizo Diced
  • 1 Brown (Yellow) Onion Diced
  • 45 g Tomato Paste
  • 1 g Dried Oregano
  • 6 g Smoked Paprika
  • 500 ml Chicken Stock
  • 150 ml Thickened Cream
  • 150 g Baby Spinach Washed
  • 30 g Flat Leaf Parsley Chopped
  • Salt & Pepper To Taste

Method

  • Season the diced chicken with the paprika, oregano, salt and pepper.
  • Heat a large, deep pan or pot over medium heat. Add the chorizo and cook for 4-5 minutes, stirring, until crisp and the fat has rendered out. Remove the chorizo with a slotted spoon, leaving the fat behind.
  • Sear the chicken in the rendered chorizo fat, in batches if needed, for 3-4 minutes until golden — it'll finish cooking later, so it doesn't need to be done through yet.
  • Add the onion and cook for 5 minutes until softened, scraping up the browned bits from the base as you go.
  • Stir in the tomato paste, oregano, paprika and pepper. Cook 1 minute until darkened and fragrant.
  • Pour in the chicken stock and cream, and return the chorizo. Bring to a gentle simmer — not a hard boil, or the cream can split — and cook 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened. Stir in the spinach for the last 2 minutes of the simmer, until just wilted.
  • Meanwhile, cook the pasta separately in a large pot of well-salted boiling water until al dente. Drain, reserving a splash of the pasta water, if needed.
  • Take the sauce off the heat and fold in the drained pasta and parsley, loosening with a splash of pasta water if it needs it. Season to taste with salt.
  • Rest 5 minutes, then divide between the 5 x 750ml containers.

Private Notes

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Chef's Tips
Rendering the chorizo first and searing the chicken in that fat builds two layers of flavour into the pot before the sauce even starts, with zero added oil.
Keep it at a gentle simmer once the cream's in — a rolling boil is still what splits it; simmering time alone won't.
Cooking the pasta separately keeps it firmer through 4 days of reheats — pasta cooked directly in sauce tends to go mushy by day 3.
Storage & Reheating
Refrigerate up to 4 days, or freeze up to 3 months (thaw overnight in the fridge before reheating) — the cream sauce may lose a little of its original silkiness after freezing, but a good stir while reheating brings it back together. Reheat in the microwave, covered with a damp paper towel, for 3- 4 minutes, stirring halfway, until steaming hot — add a splash of milk or stock if the sauce has thickened in the fridge.
Serving 500gCalories 814kcalCarbohydrates 71.8gProtein 64gFat 29gSaturated Fat 11.3gPolyunsaturated Fat 2.65gMonounsaturated Fat 3.73gTrans Fat 1.5gCholesterol 190.9mgSodium 828.4mgPotassium 1084.6mgFiber 4.3gSugar 8gVitamin A 238.9IUVitamin C 21.91mgCalcium 81.6mgIron 5.7mg