Creamy Chorizo and Chicken Pasta
Juicy chicken breast and savory chorizo simmered in a rich garlic cream sauce made with Greek yogurt. Served over egg-free tagliatelle for a comforting, high-protein family dinner.
Prep
10 min
Cook
20 min
Total
30 min
Makes
6 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Large pot · Whisk
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Bring a large pot of water to…
- 01
Bring a large pot of water to…
Bring a large pot of water to a boil over high heat.
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Heat a large skillet over medium heat
Heat a large skillet over medium heat. Add 100g sliced chorizo and cook for 4 to 5 minutes, stirring occasionally, until the oil renders and the chorizo is lightly crisped. Remove chorizo with a slotted spoon, leaving the rendered oil in the skillet.
Look for: the oil renders and the chorizo is lightly crisped
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Season 700g diced chicken breast with a…
Season 700g diced chicken breast with a pinch of salt and black pepper. Add the chicken to the hot skillet with the chorizo oil. Cook over medium-high heat for 6 to 8 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer cooked chicken to the plate with the chorizo.
Look for: golden brown and cooked through (internal temperature reaches 165°F / 74°C)
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Reduce heat to low
Reduce heat to low. Add 3 pcs minced garlic cloves to the residual skillet juices and cook for 1 minute until fragrant but not browned.
Look for: fragrant but not browned
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Whisk in 120ml double cream
Whisk in 120ml double cream, 300g Greek yogurt, and 300ml chicken stock into the skillet. Simmer gently over low heat for 3 to 4 minutes until warm and slightly thickened. Do not boil rapidly to prevent yogurt from curdling.
Look for: warm and slightly thickened
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Meanwhile
Meanwhile, add 500g egg-free tagliatelle pasta to the boiling water and cook for 8 to 10 minutes, or until al dente.
Look for: al dente
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Stir the cooked chicken
Stir the cooked chicken, chorizo, and pasta into the cream sauce until thoroughly coated and heated through.
Look for: thoroughly coated and heated through
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Portion equally into six bowls and serve…
Portion equally into six bowls and serve immediately. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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