Baked pasta with chicken, chorizo and tomato – Creamy pasta bake with a golden cheese topping and a spicy tomato sauce.
Baked pasta with chicken, chorizo and tomato is true comfort food – creamy, spicy and completely irresistible.
This is an indulgent, saucy and full-flavoured pasta dish, where the spicy chorizo really sets the tone in the tomato sauce alongside garlic, dried herbs and a touch of cream. The chicken adds substance and protein, and together with aubergine and plenty of fresh basil you get a dish that is rounded, hearty and genuinely good to eat.
The dish is assembled with pasta and plenty of mozzarella – both between the layers and on top – and baked in the oven until melted and bubbling. The result is that perfect combination of creamy pasta and melted cheese that simply always works.
It is a genuinely easy dish to make, and while it takes care of itself in the oven, you have time to get everything else ready – so dinner practically serves itself. Perfect for weeknights and weekends alike, when you want something a little special without any fuss.
TIP: Make it lighter by adding less cream and more pasta water – and use a lower-calorie cheese.
Baked pasta with chicken and chorizo
Baked pasta is a classic when it comes to easy, filling dinners. It needs very little preparation, and most of the work happens on its own in the oven.
The combination of chicken and chorizo gives a perfect balance between mild and spicy, while the tomato sauce brings it all together. Baked with a mozzarella topping, the dish gets that golden, baked crust and creamy texture that make baked pasta a favourite with most people.
Baked pasta with chicken, chorizo and tomato
Ingredients
- 150 g chorizo, diced
- 400 g chicken breast, diced
- 400 g pasta
- 250 g aubergine, diced
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 3 tbsp tomato purée
- 2 tins chopped tomatoes (or polpa)
- 200 ml cream whipping or cooking cream
- 1 tsp dried basil
- 7 sprigs fresh basil, leaves picked
- 150 g grated mozzarella
- Salt and freshly ground pepper
- Oil
- Pasta water
Method
- Heat a saucepan or deep frying pan over a medium heat and fry the chorizo for a couple of minutes until it releases some of its fat.
- Add the chicken, season with salt and freshly ground pepper and fry for 2-3 minutes. Set aside on a plate.
- In the same pan, fry the aubergine and onion until the onion is translucent – add a little oil if needed, and season with salt and freshly ground pepper. Meanwhile, cook the pasta for a couple of minutes less than al dente – reserve the pasta water.
- Add the garlic and tomato purée and heat through briefly, then pour in the chopped tomatoes, cream and dried basil.
- Stir the chicken and chorizo into the sauce and heat through for a couple of minutes, then toss the pasta in the sauce together with the fresh basil leaves, adding a couple of hundred millilitres of the pasta water as well.
- Spread half of the pasta mixture in an ovenproof dish and sprinkle half of the cheese on top. Top with the rest of the pasta and the remaining mozzarella, and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-20 minutes.
- Leave the dish to settle for 15 minutes before serving.
Nutrition
Premium
Vil du dele hvilken chorizo du bruger? Synes det er svært at finde en af ordentlig kvalitet og med god smag.
Hej Kristine
Har intet fast mærke jeg bruger – men foretrækker at købe fra delikatesse afdelingen i større supermarkeder 🙂
Warm wishes, Dianna
Kan man måske lave retten klar indtil ovn delen og så før servering lave den færdig i ovnen? Leder efter en lækker pastaret jeg ikke skal stå og lave i sidste øjeblik i køkkenet
Hej Randi
Det kan du sagtens ja – men den skal så have lidt længere i ovnen for at blive gennemvarm.
Skru evt ned for varmen, så den ikke brænder på – og giv den til den er gennemvarm 🙂
Warm wishes, Dianna
Endnu en verdensklasse opskrift – tak for den
Hej Tina
Åhhh hvor er det dejligt at høre – tusind tak:)
Warm wishes, Dianna
Hej Dianna 🙂
Det var super lækker 🙂 Laver den helt sikkertsnart igen 🙂
Mht kcal – er det 915 per person eller total?
Kh Aleksandra
Hej Aleksandra
Hvor dejligt at høre – tusind tak 🙂
Det er pr person:)
Pastaen alene er ca. 1500 kcal, fløden 680 kcal, osten små 500 kcal osv – så det løber hurtigt op.
Men du kan gøre den meget mere kalorielet ved at bruge en mager ost, skifte fløden ud med et mere magert alternativ osv:)
Det her er den “fuldfede” version;)
Warm wishes, Dianna
Kan man bruge andet end aubergine?
Hej Rinme
Det kan du sagtens ja – du kan prøve med squash i stedet for og du kan også helt undlade 🙂
Warm wishes, Dianna