Chicken and Chorizzo Pasta Bake

Chicken and Chorizzo Pasta Bake

Serves 3


  • 160g fusilli pasta
  • 80g chorizzo, diced into 5-10mm cubes
  • 1 onion, sliced
  • 150g mushrooms, chopped
  • 1 pepper, finely sliced
  • 1 courgette, julienned
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 300g chicken breast, diced
  • 1 tin of chopped tomatoes
  • 2 tsp dried basil
  • cheddar, grated
  • breadcrumbs


  1. Put the pasta on to cook; once done, drain and reserve.
  2. Whilst the pasta is cooking, fry the chorrizzo over a gentle heat in a large, heavy bottomed pan until the fat runs.
  3. Once there is a nice puddle of chorizzo fat, add the onions to the pan and fry.
  4. Whilst the onions are frying, chop then add the mushrooms.
  5. Chop and add the pepper.
  6. Chop and add the courgette.
  7. Add the garlic and paprika and fry gently for 1-2 minutes. Add the chicken and cook gently until sealed.
  8. Add the tomatoes, puree and the basil and mix in; tip in the pasta and mix well.
  9. Tip the mixture into a large, shallow oven-proof dish. Cover with a layer of grated cheese, then a layer of breadcrumbs. Bake at gas mark 6 for 30 minutes, until golden and crispy on top.