One of the top hits from Bored of Lunch’s Slow Cooker recipes is this easy and creamy chicken, chorizo, and sundried tomato pasta, made with chorizo, chicken, sundried tomato pesto, and fresh spinach, all coming together in approximately 205 minutes.

To make this Bored of Lunch Chicken and Chorizo Pasta recipe in the slow cooker, brown the chorizo, add the chicken, spices, and liquids, and cook everything on high for around 3 hours until creamy and flavorful.

Don’t miss out on this simple, delicious recipe. Check out the full instructions to see how easily you can make it for your next meal.

Jump to Recipe Print Recipe

What is Chicken and Chorizo Pasta?

Chicken and Chorizo Pasta is a hearty and flavorful dish combining tender chicken pieces, spicy chorizo sausage, and pasta, all enveloped in a creamy, tomato-based sauce. It’s often made in a slow cooker for ease and richness of flavor, making it perfect for a comforting meal.

Is This Recipe Spicy?

The spiciness of the recipe depends on the type of chorizo used. Mild chorizo makes the dish flavorful without much heat, while using spicy chorizo can add a noticeable kick. Adjust the type of chorizo based on your preference for spice.

Bored of Lunch Chicken and Chorizo Pasta Ingredients

• 100g of chorizo, sliced
• 3 chicken breasts, cut into bite-sized pieces
• 2 tbsp of sun-dried tomato pesto
• A handful of sun-dried tomatoes, finely chopped
• 5 garlic cloves, thinly sliced
• 1 tsp of dried basil
• 650ml of hot chicken stock (keep 150ml separate for the beginning)
• 350g of dried penne pasta
• 250ml of double cream
• 200g of fresh spinach
• Salt and pepper, to your taste
• Grated Parmesan cheese, for that beautiful cheesy garnish

How To Make Bored of Lunch Slow Cooker Chicken and Chorizo Pasta

1. Optional Chorizo Searing: Grab a nonstick frying pan, heat it up over high flame, and toss in the chorizo slices. Sear them until they’re just browned all over, which adds an extra layer of flavor.
2. Layer Up in the Slow Cooker: Take your slow cooker and lovingly layer in the seared (or not) chorizo, the chicken pieces, sun-dried tomato pesto, chopped sun-dried tomatoes, garlic slices, and dried basil. Pour over 150ml of the hot chicken stock, give everything a good stir, and season with salt and pepper to taste. Set your slow cooker on high and let it work its magic for 2½ hours.
3. Pasta Time: After those 2½ hours are up, it’s time to introduce the penne pasta and the remaining chicken stock to the party. Continue cooking on high for another 45 minutes. Try to give it a stir after 30 minutes to make sure that the pasta gets evenly cozy in its creamy bath.
4. The Creamy Spinach Finale: When the pasta is tender and ready to melt in your mouth, stir in the double cream and fresh spinach. The heat from the pasta will wilt the spinach just right, blending it seamlessly into the sauce.
5. Serve with Flair: Dish out this creamy dream onto plates or bowls and sprinkle generously with grated Parmesan cheese.

Recipe Tips

• Cheese Grating 101: Ever notice how freshly grated cheese melts better than the pre-shredded stuff? I found out the hard way during a dinner party. Always grate your Parmesan fresh for that silky, melt-in-your-mouth experience.
• Herb Freshness: I learned from my grandma that adding fresh herbs right at the end preserves their vibrant flavor. It’s like they bloom right in the dish. So, sprinkle that fresh basil on as a final touch.
• Meat Quality Matters: Once, I skimped on the chicken quality, and boy, could you tell. Investing in good-quality chicken makes a world of difference in taste and texture. Trust me on this one.
• Slow Cooker Lid Seal: Did you know that peeking into your slow cooker too often can extend cooking times? I found out the hard way when dinner was late. Keep that lid on tight until it’s time to add the pasta.
• Cream at Room Temperature: A friend once told me to add dairy products at room temperature to prevent curdling. Since then, I’ve never had a sauce break on me. It’s a game-changer.

Recipe Variations

• Roasted Red Pepper Addition: On a whim, I added roasted red peppers to this recipe, and it was a revelation. The sweetness balanced the chorizo’s spice beautifully.
• Crispy Chorizo Finish: I once crisped the chorizo separately and sprinkled it on top just before serving for an extra texture contrast. It added a delightful crunch that my guests loved.
• Smoked Paprika: A pinch of smoked paprika added along with the basil transformed the dish with a subtle smokiness that complimented the chorizo perfectly.

What To Serve With Chicken and Chorizo Pasta

Serve Chicken and Chorizo Pasta with Sweet Potato Wedges, garlic bread for mopping up the sauce, Orange Glazed Carrots, roasted Mediterranean vegetables for added depth, and light Fresh Green Beans.

How To Store Chicken and Chorizo Pasta

In The Fridge:

Place the cooled pasta in an airtight container and refrigerate within two hours of cooking. It can be stored like this for up to 3 days. Ensure the container is sealed well to maintain freshness and prevent any fridge odors from seeping in.

In The Freezer:

This pasta dish can be frozen, though the cream may separate slightly upon reheating. Cool the pasta completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Chicken and Chorizo Pasta

To reheat, place the pasta in a saucepan over medium heat, adding a splash of water or chicken broth to loosen the sauce.

Stir gently until heated through, which should take about 5-10 minutes. Avoid microwaving if possible, as it can unevenly reheat and affect the texture of the pasta.

Check out More Slow Cooker Recipes:

• Slow Cooker Spiced Parsnip Soup
• Slow Cooker Cheeseburger Pasta
• Slow Cooker Tuna Pasta Bake