With simple ingredients like 100 grams of chorizo, 3 chicken breasts, 350 grams of dried penne pasta, and 250 milliliters of double cream, you can make a delicious Slow Cooker Creamy Chicken and Chorizo Pasta.

Preparing Creamy Chicken and Chorizo Pasta in the slow cooker is easy, just combine chorizo, chicken, pasta, and cream with spices and stock. Cook on high for 3 hours, stirring occasionally, until creamy and delightful.

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Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?

Yes, you can use fresh tomatoes instead of sun-dried tomatoes; about 2 cups of diced fresh tomatoes would be a good substitute. Fresh tomatoes will add more moisture and a lighter taste to the dish compared to the intense, concentrated flavor of sun-dried tomatoes.

What’s a Dairy-Free Substitute for Double Cream?

A great dairy-free substitute for double cream is coconut cream, which offers a similar texture and richness. Use the same amount, 250 milliliters, to achieve a creamy consistency. Products like canned full-fat coconut milk, when chilled, can also be skimmed off the top to use as a cream substitute.

Slow Cooker Creamy Chicken and Chorizo Pasta Ingredients

• 100 grams of chorizo, cut into slices
• 3 chicken breasts, chopped into pieces
• 2 tablespoons of sun-dried tomato pesto
• A handful of sun-dried tomatoes, finely chopped
• 5 cloves of garlic, thinly sliced
• 1 teaspoon of dried basil
• 650 milliliters of hot chicken broth
• 350 grams of dried penne pasta
• 250 milliliters of heavy cream
• 200 grams of fresh spinach
• Salt and pepper, adjusted to your liking
• Grated Parmesan cheese, for garnishing

How To Make Slow Cooker Creamy Chicken and Chorizo Pasta

1. Browning the Chorizo: Start by heating a non-stick frying pan over high heat. Add the chorizo slices and cook until they’re lightly browned on all sides. You can skip this step if pressed for time.
2. Combining Ingredients in Slow Cooker: Begin by placing the browned chorizo, chicken pieces, sun-dried tomato pesto, chopped sun-dried tomatoes, garlic slices, and dried basil into your slow cooker. Add 150 milliliters of the chicken broth, stir everything together thoroughly, and season with salt and pepper to taste.
3. Cooking on High: Set your slow cooker to high and cook the mixture for 2.5 hours, allowing the flavors to meld together.
4. Adding Pasta and Broth: After 2.5 hours, add the dried penne pasta and the remaining 500 milliliters of hot chicken broth. Continue cooking for another 45 minutes, stirring halfway through to ensure the pasta cooks evenly.
5. Incorporating Cream and Spinach: Once the pasta is tender, stir in the heavy cream and fresh spinach. The heat will quickly wilt the spinach, blending it into the sauce.
6. Serving: To serve, spoon the creamy chicken and chorizo pasta into bowls. Finish by sprinkling grated Parmesan cheese over each serving for a savory touch.

Recipe Tips

• Creamy Dreamy Tip: If you find your pasta a tad too thick, don’t panic! A splash of milk or broth can bring it back to that creamy dreamland. It’s like giving your pasta a drink when it’s thirsty.
• Cheese Please: Don’t skimp on the Parmesan garnish. If you’re feeling extra, add a mix of Parmesan and Pecorino Romano.
• Spinach Swap: Not a fan of spinach? Kale or arugula can jump in as a substitute. They’re like the understudies waiting in the wings, ready to give your pasta a standing ovation of flavor and nutrition.
• Leftover Makeover: Turn any leftovers into a baked pasta dish. Just top with mozzarella, maybe throw in some extra veggies you’ve got lying around, and bake until bubbly.

How to Make the Pasta Less Spicy?

To make the pasta less spicy, you can reduce or omit the chorizo and add a milder sausage instead. Another option is to remove any added chili flakes or jalapeños. This adjustment keeps the dish flavorful while lowering the heat level to suit more sensitive palates.

What to Serve With Chicken and Chorizo Pasta

Chicken and Chorizo Pasta can be served with garlic bread, a crisp Caesar salad, roasted Mediterranean vegetables, steamed green beans, and a light arugula salad. These sides complement the rich flavors of the pasta, adding freshness and balance to your meal.

How To Store Chicken and Chorizo Pasta

In The Fridge:

You can store your Chicken and Chorizo Pasta in the fridge for up to 3-4 days in an airtight container. Ensure it’s cooled to room temperature before storing to maintain freshness and prevent bacterial growth.

In The Freezer:

Freeze Chicken and Chorizo Pasta in airtight containers or freezer bags for up to 2 months. Label with the date to keep track of freshness. Thaw overnight in the fridge before reheating for best results.

How To Reheat Chicken and Chorizo Pasta

Reheat your Chicken and Chorizo Pasta in a microwave, stirring occasionally, until hot throughout, about 3-4 minutes. Alternatively, warm it on the stove over medium heat, adding a splash of water or cream to keep it moist.

Check out More Slow Cooker Recipes:

• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Steak And Mushroom Pudding
• Slow Cooker Easy Fruit Cake