Creamy Chicken and Seafood Pasta

• 250g seafood mix (mussels, prawns, squid, octopus)

• 2 chicken fillets, diced

• 100g cream cheese

• 250ml double cream

• ½ large bulb of garlic, minced

• 100g spicy chorizo, sliced or diced

• 3–4 shallots, finely diced

• 250ml vegetable stock

• 1 tbsp olive oil (for frying)

• 400g pasta of your choice

• Juice of 1 fresh lemon

• Salt and pepper (to taste)

• Optional garnish: Fresh parsley or grated Parmesan

Step 1: Cook the Base

1. • Heat olive oil in a large saucepan over medium heat.

   • Add the diced chicken, shallots, and chorizo, and cook until the chicken is lightly browned and the chorizo releases its oils.

   • Stir in the minced garlic and cook for another 2–3 minutes.

Step 2: Build the Sauce

1. • Pour in the vegetable stock and bring it to a gentle boil. Let it simmer for 10 minutes to reduce slightly.

   • Add the cream cheese and stir until it melts into the stock, creating a creamy base.

   • Simmer for another 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.

Step 3: Add the Seafood and Finish the Sauce

1. • Lower the heat and stir in the double cream.

   • Add the seafood mix and simmer gently for 5–7 minutes, or until the seafood is fully cooked.

   • Tip: Avoid overcooking the seafood to keep it tender.

Step 4: Cook the Pasta

While the sauce is simmering, cook the pasta according to the package instructions. Drain and set aside, reserving 1 cup of pasta water.

Step 5: Combine and Serve

Toss the cooked pasta into the sauce, mixing to coat evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.

Add a squeeze of fresh lemon juice for brightness and toss again.

Serve hot with garlic bread on the side. Garnish with fresh parsley or grated Parmesan if desired.