Creamy Chicken & Chorizo Pasta

Steps

1. 1

   Coat the chicken breasts with a drizzle of oil and the chicken seasoning, garlic granules, and Italian seasoning listed for the chicken.

2. 2

   Heat an oiled pan over medium heat. Add the seasoned chicken and cook for 10 minutes, turning regularly.

   Start 10-minute timer
3. 3

   Transfer the chicken to an air fryer and cook for a further 12 minutes at 190°C (375 °F).

   Start 12-minute timer
4. 4

   Add the chopped onion to the same pan and cook for a few minutes until softened.

5. 5

   Add the chopped garlic and stir it through the softened onion.

6. 6

   Stir three-quarters of the chorizo into the pan. Cook for a couple of minutes.

7. 7

   Reduce the heat, add the chicken stock, and sprinkle in the remaining chicken seasoning, garlic granules, Italian seasoning, salt, and pepper.

8. 8

   Let the stock mixture cook and reduce slightly.

9. 9

   Turn the heat to low and add the crème fraîche and milk. Simmer for 5 minutes.

   Start 5-minute timer
10. 10

    Add the Parmesan, cheddar and mozzarella mix, and chopped fresh parsley. Add a little pasta water if needed to loosen the sauce.

11. 11

    Stir until combined, then simmer for a further 10 minutes, until thickened.

    Start 10-minute timer
12. 12

    Boil the pasta until cooked, then drain it, reserving a little pasta water if needed.

13. 13

    Add the cooked pasta to the sauce and combine.

14. 14

    In an oiled pan, cook the remaining chorizo for a couple of minutes until golden.

15. 15

    Serve the pasta topped with the chicken and golden chorizo. Finish with fresh parsley and Parmesan.