Creamy Chicken and Chorizo Pasta

• 1 Chicken Breast, diced
• 150 g Chorizo, cubes
• 1 Red Onion, finely diced
• 1 Bell Pepper, diced
• 2 Garlic, minced
• 300 g Tortiglioni
• 200 ml Double Cream
• 30 g Parmesan, grated
• 200 ml Chicken Stock
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Dried Marjoram
• 0.5 tsp Red Chilli Flakes
• Fresh Basil to garnish
• Fresh Parsley, chopped to garnish

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook the tortiglioni according to the packet instructions until al dente (usually 10-12 minutes). Reserve about 100ml of the starchy pasta water before draining.
2. 2
   Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and fry until crispy and the red oils have rendered out. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove both from the pan and set aside on a plate.
3. 3
   In the same pan add the red onion and pepper. Sauté for 5 minutes until softened. Stir in the garlic, oregano, marjoram, and chilli flakes. Cook for 1 minute until fragrant.
4. 4
   Add the tomato paste and smoked paprika. Stir constantly for 1-2 minutes. The paste should darken slightly, and the paprika will bloom in the oil, releasing its full flavour. Slowly pour in the chicken stock, scraping the bottom of the pan to release any browned bits.
5. 5
   Reduce the heat to medium-low and stir in the double cream. Let it simmer gently for 3-4 minutes until it starts to thicken. Stir in half of the Parmesan until melted.
6. 6
   Toss the cooked pasta, chicken, and chorizo back into the sauce. Toss well to coat every tube of pasta. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
7. 7
   Plate up and top with the remaining Parmesan, fresh basil, and chopped parsley.