Creamy Chorizo & Chicken Pasta

Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavorful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!

Ingredients:
500 g rigatoni, (or another type of short pasta)
1-2 tablespoon olive oil
8 oz chorizo, sliced
12 oz chicken breast, diced
1 medium onion, finely diced
1 medium bell pepper, diced
3 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon red chili flakes
1 tablespoon tomato paste
1 cup chicken stock
1 cup heavy cream
6 leaves fresh basil, roughly torn
1 tablespoon fresh parsley, chopped
½ cup grated Parmesan

Instructions:
Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining. Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy. Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through. Next, add the onion and bell pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chili flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling. Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry. Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.

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