Slow Cooker Creamy Chicken, Chorizo and Sundried Tomato Pasta

by Nathan Anthony

My most popular recipe ever, this has been viewed over 20 million times and gone viral every time I have shared it. I hope you love it as much as I do. It is higher in calories than most of my recipes but the taste is worth it. However, you could reduce the calories by using soft cream cheese instead of cream.

Method

Based on 4 servings, adjust as needed.

Step 1

If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.

Step 2

Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock (if cooking for 4) in the slow cooker, stir and season to taste. Cook on high for 2.5 hours. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.

Step 3

Stir in the cream and spinach – the spinach will wilt really quickly into the sauce. Sprinkle the pasta with grated Parmesan and serve.

  • Ingredients
  • Based on 4 servings
  • 2 tbsp Sundried Tomato Pesto 1x Sacla Sun Dried Tomato Pesto 190g
  • 100g Chorizo, sliced 1x Sainsbury's Chorizo Ring Mild 225g
  • 1 tsp Dried Basil 1x Sainsbury's Basil 15g
  • 5 Garlic Cloves, sliced 1x Sainsbury's Garlic
  • 350g Dried Penne Pasta 1x Sainsbury's Penne Rigate Pasta 500g
  • 200g Spinach 1x Sainsbury's Young Spinach 260g
  • 2 tbsp Grated Parmesan Cheese, to garnish 1x Sainsbury's Grana Padano Cheese 200g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 250 ml Double Cream 1x Sainsbury's Double Cream 300ml
  • 2 tbsp Sundried Tomatoes, drained and chopped 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)
  • 3 Chicken Breasts, cut into chunks 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 640g
  • 650 ml Hot Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g
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