Spanish chorizo releases paprika-infused oils at 160°F that naturally thicken pasta sauce without cream or flour.
Slowcooker Creamy Chicken, Chorizo & Lemon Tagliatelle
A simple and delicious slow cooker recipe combining chicken, chorizo, and lemon with pasta for a hearty meal.
Prep
0
min
Cook
240
min
Serves
4
people
Level
beginner
The Story
This bizarre Spanish-Italian love child emerged in 1980s British kitchens when expat Spaniards living in Manchester discovered that their beloved chorizo could seduce Italian pasta just as effectively as it conquered Spanish rice—the smoky paprika from Extremadura chorizo creates an unholy alliance with cream-based Italian sauces that would make both Madrid and Milan simultaneously proud and horrified.
Regional Twist
In Valencia's Xàtiva district, they replace the chorizo with morcilla blood sausage and swap the lemon for bitter orange zest, creating a darker, earthier version that locals call 'pasta negra.'
📝 Ingredients
🥬Fresh Produce(5)
- Fresh parsley, to serve (optional)
- 1 tsp garlic puree (or 2 garlic cloves, crushed)
- 2-3 lemon slices
- 1 onion, finely chopped
- 1 tsp or oregano or mixed herbs
🥩Meat & Seafood(3)
- 3-4 chicken breasts (1 per person)
- 100ml chicken stock
- 75g chorizo
🥛Dairy & Eggs(2)
- 50ml of cream or crème fraiche
- 30g parmesan, to serve (optional)
🫙Pantry Staples(1)
- 480g cooked linguine
🧂Spices & Seasonings(1)
- 1 heaped tsp paprika
🍯Sauces & Condiments(1)
- 1 heaped tbsp red pesto (or you can use tomato puree)
👨🍳 Instructions
- 1
To your slow cooker, add your chicken, chorizo, paprika, pesto, onion, garlic, parsley and chicken stock.
- 2
Cook on high for 3-4 hours or low for 6-7 hours. When ready, remove the chicken breast and add cream and parmesan to the sauce mixture.
- 3
Cook your pasta (slightly undercook it so it finishes in the sauce and helps thicken the sauce too).
- 4
Stir in the cooked tagliatelle and give that a good mix. Then serve your pasta with the chicken breast and some fresh parsley and enjoy!
💡 Pro Tips
- ✓Render the chorizo in a dry pan for 2-3 minutes before adding to the slow cooker to release its paprika-infused oils, which will create a deeper flavor base and prevent the chorizo from becoming rubbery during the long cook time.technique2-3 minutes
- ✓Cook your tagliatelle to 2 minutes under package time (usually 8-10 minutes instead of 10-12) so it finishes cooking in the sauce and absorbs flavors while releasing starch to naturally thicken the cream mixture.timing2 minutes under
- ✓Add the cream when the slow cooker mixture is below 180°F to prevent curdling - the proteins in cream denature and separate above this temperature, especially in the acidic environment created by lemon and pesto.technique180°F
- ✓Reserve 1/2 cup of starchy pasta water before draining to adjust sauce consistency, as the starch acts as a natural emulsifier and helps bind the cream sauce to the pasta without breaking.ingredient1/2 cup
- ✓Slice chicken breasts to 3/4-inch thickness before slow cooking to ensure they reach the safe internal temperature of 165°F within the first 2 hours, preventing bacterial growth in the temperature danger zone.technique3/4-inch thickness
Share this recipe
Prep
0
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Spanish chorizo releases paprika-infused oils at 160°F that naturally thicken pasta sauce without cream or flour.
Slowcooker Creamy Chicken, Chorizo & Lemon Tagliatelle
A simple and delicious slow cooker recipe combining chicken, chorizo, and lemon with pasta for a hearty meal.
The Story
This bizarre Spanish-Italian love child emerged in 1980s British kitchens when expat Spaniards living in Manchester discovered that their beloved chorizo could seduce Italian pasta just as effectively as it conquered Spanish rice—the smoky paprika from Extremadura chorizo creates an unholy alliance with cream-based Italian sauces that would make both Madrid and Milan simultaneously proud and horrified.
Regional Twist
In Valencia's Xàtiva district, they replace the chorizo with morcilla blood sausage and swap the lemon for bitter orange zest, creating a darker, earthier version that locals call 'pasta negra.'
📝 Ingredients
🥬Fresh Produce(5)
- Fresh parsley, to serve (optional)
- 1 tsp garlic puree (or 2 garlic cloves, crushed)
- 2-3 lemon slices
- 1 onion, finely chopped
- 1 tsp or oregano or mixed herbs
🥩Meat & Seafood(3)
- 3-4 chicken breasts (1 per person)
- 100ml chicken stock
- 75g chorizo
🥛Dairy & Eggs(2)
- 50ml of cream or crème fraiche
- 30g parmesan, to serve (optional)
🫙Pantry Staples(1)
- 480g cooked linguine
🧂Spices & Seasonings(1)
- 1 heaped tsp paprika
🍯Sauces & Condiments(1)
- 1 heaped tbsp red pesto (or you can use tomato puree)
👨🍳 Instructions
- 1
To your slow cooker, add your chicken, chorizo, paprika, pesto, onion, garlic, parsley and chicken stock.
- 2
Cook on high for 3-4 hours or low for 6-7 hours. When ready, remove the chicken breast and add cream and parmesan to the sauce mixture.
- 3
Cook your pasta (slightly undercook it so it finishes in the sauce and helps thicken the sauce too).
- 4
Stir in the cooked tagliatelle and give that a good mix. Then serve your pasta with the chicken breast and some fresh parsley and enjoy!
💡 Pro Tips
- ✓Render the chorizo in a dry pan for 2-3 minutes before adding to the slow cooker to release its paprika-infused oils, which will create a deeper flavor base and prevent the chorizo from becoming rubbery during the long cook time.technique2-3 minutes
- ✓Cook your tagliatelle to 2 minutes under package time (usually 8-10 minutes instead of 10-12) so it finishes cooking in the sauce and absorbs flavors while releasing starch to naturally thicken the cream mixture.timing2 minutes under
- ✓Add the cream when the slow cooker mixture is below 180°F to prevent curdling - the proteins in cream denature and separate above this temperature, especially in the acidic environment created by lemon and pesto.technique180°F
- ✓Reserve 1/2 cup of starchy pasta water before draining to adjust sauce consistency, as the starch acts as a natural emulsifier and helps bind the cream sauce to the pasta without breaking.ingredient1/2 cup
- ✓Slice chicken breasts to 3/4-inch thickness before slow cooking to ensure they reach the safe internal temperature of 165°F within the first 2 hours, preventing bacterial growth in the temperature danger zone.technique3/4-inch thickness