Chicken & Chorizo Pesto Pasta

Preperation Time

15 mins

Cook Time

30 mins

Recipe Ingredients

  • 2 Hazeldene’s skin off chicken breasts
  • 500g truss baby tomatoes
  • 1 chorizo, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 pkt spaghetti pasta
  • ½ cup ready-made basil pesto
  • ½ tsp paprika
  • ½ tsp ground garlic
  • 1 tbsp Italian seasoning
  • Parmesan cheese, finely grated
  • Fresh basil
  • Sea salt and pepper
  • Optional: handful of toasted pine nuts


Serves 4

  1. Cook the pasta according to the packet instructions. Drain and place into a large serving bowl. Reserve 3 tablespoons of pasta water. Keep warm by covering.
  2. While the pasta cooks, pour a tablespoon of the olive oil into a wide pan and heat over a medium heat. Season the chicken with the Italian seasoning, garlic, paprika, sea salt and pepper and cook both sides of the chicken in the pan for 7 minutes each side or until golden and cooked through. Allow to rest for 5 minutes before slicing into thin strips.
  3. Wipe the pan clean with a few paper towels and add a tablespoon of olive oil. Add in the tomatoes and season with sea salt and pepper. Swirl around the pan and cook for a few minutes or until the skin starts to wrinkle and they release some of their juices. Remove from pan and wipe pan with paper towel.
  4. Now add the slices of chorizo and fry each side until golden. Remove and set aside.
  5. Pour the pesto and pasta water evenly onto the pasta and mix until evenly coated and then add the chicken, tomatoes and chorizo over the pasta and toss everything together.
  6. Top with fresh basil leaves, finely grated parmesan cheese and pine nuts.



  • Add a handful of roasted and roughly chopped walnuts for added a sharper flavour and crunch.
  • This recipe also works well with chicken thigh fillets.
  • Make this recipe gluten free by swapping the pasta with gluten free spaghetti or penne pasta.
  • Turn this recipe into a salad by dicing the chicken rather than slicing and use spiral or penne pasta instead of spaghetti. Serve cold or at room temperature.