Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavourful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!
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There's nothing quite like cozying up with a bowl of comforting creamy pasta at the end of a long day. This creamy chicken and chorizo pasta is the perfect candidate for that scenario.
Since it's ready in just 30 minutes, this chorizo and chicken pasta will quickly become a family favourite. It features crispy chunks of delicious chorizo, bits of chicken and the creamiest sauce I know how to make.
This creamy chorizo pasta is the very definition of an easy recipe that feels like a treat!
The sauce is super easy to make in a single pan, and you don't even have to faff about with cooking the chicken separately and removing it from the pan before continuing with the recipe.
It all goes in in the same pan, and everything will still be perfectly cooked.
What do you need to make this chicken and chorizo recipe?
Pasta — Rigatoni is a great choice for this type of sauce, but you can use another type of short pasta if you want. Fusilli and penne are both great choices.
This is not a suitable candidate for long pasta because you need something chunky to hold up to the bits of chicken and chorizo.
Chorizo — Some good quality chorizo is important for this pasta, so use the best you can. You can choose between regular and spicy chorizo.
If you go for the spicy version, you may want to skip the red chilli flakes in the sauce unless you like it really fiery.
Chicken breast — Since you don't cook the chicken separately, it's important to cut it into bite-sized pieces. That's to make sure the chicken is cooked through quickly.
Red onion — Make sure you dice the red onion as finely as you can. That's because it will only be cooking for a couple of minutes.
Red pepper — You can use bell peppers or pointed red peppers here. Other colors are also fine, with green being an excellent choice.
Herbs — I find oregano and marjoram to be the perfect mix for this recipe, but the possibilities are truly endless here. You can skip the marjoram if you don't have it or use thyme instead.
For a bold Spanish flavour, add a teaspoon of smoked paprika too. I've also made this chorizo chicken pasta with just a teaspoon of Italian seasoning mix, and it was equally delicious.
Double (heavy) cream — Double cream is the ingredient that makes this chorizo pasta sauce extra creamy.
If you want to cut down the calories a bit, you can use single cream (half and half) instead, but the sauce won't be as creamy. If you do that, you may also need to simmer the sauce for a couple of extra minutes, so it thickens more.
How do you make creamy chicken and chorizo pasta?
- Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
- Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
- Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
- Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened.
- Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste.
- Add the chicken stock and allow the sauce to get bubbling.
- Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
- Transfer the cooked pasta to the pan and toss it well.
- Stir in the fresh basil, parsley and grated Parmesan.
- Season to taste and serve immediately, with extra grated Parmesan on top if you like.
Recipe notes and tips
- You can add some baby spinach to the sauce right before adding the cooked pasta to the pan.
- If you think that the chorizo has left too much oil after you cook it, feel free to remove some of it from the pan. Don't overdo it, though, because you need oil to cook the rest of the ingredients in.
- Leftovers can be heated in the microwave the next day, but the pasta is really better when it's freshly made.
- If you want to enjoy a glass of wine with this chorizo and chicken pasta, a Rioja or a Zinfandel are two great choices.
If you liked this creamy chicken and chorizo pasta, have a look at some of my other quick and easy pasta recipes:
One-Pot Gorgonzola, Walnut and Spinach Pasta
Creamy Lemon Salmon and Dill Pasta
Carbonara di Mare (Seafood Carbonara)
Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Creamy Chicken and Chorizo Pasta
Ingredients
- 300 g (10.5 oz) rigatoni (or another type of short pasta)
- 1 tablespoon olive oil
- 170 g (6 oz) chorizo, sliced
- 350 g (12 oz) chicken breast, diced
- 1 small red onion, finely diced
- 1 small red pepper, diced
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon red chilli flakes
- 1 tablespoon tomato paste
- 200 ml (1 cup) chicken stock
- 200 ml (1 cup) double cream
- 6 leaves fresh basil, roughly torn
- 1 tablespoon fresh parsley, chopped
- 30 g (¼ cup) grated Parmesan
Instructions
- Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
- Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
- Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
- Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
- Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
- Transfer the cooked pasta to the pan and toss it well. Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 45gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 177mgSodium: 818mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 47g
Nutritional information is an estimate provided by an online nutrition calculator.
Leanne Jeffrey says
Made this for the first time tonight and even the fussy child ate the lot definitely will be making this again
Emy says
Love this recipe. I used soft cream cheese as all I had, worked very well for it. Definitely will be making this again!
Jade says
So I loved this so much however I didn't have double cream so used creme fraiche and it was great didn't add chilli but had smoked paprika and I just used the oregano my kids loved it and I loved it to.. for the chicken stock I used 5.5g in 200 ml of water will defo be doing this again I'm so glad I stumbled across this ☺️ xx
David Empson says
Top recipe, easy and delicious. As with a lot of food better the day after at work (if there’s any left) I prefer a bit more chilli and a pinch of smoked paprika.
kelly says
do you have to use chicken stock?
Alice says
You can use vegetable stock if you like or even hot water in a pinch.
Aneta says
We absolutely love this recipe and I cook it often! Great even for the kids - thank you!!!
Alice says
Hey Aneta, I love to hear that this recipe was a winner; thanks so much for making it and sharing your review!
Courtenay Crawford says
I add spinach to mine and use single cream as I like a bit of sauce!!
It amazing a family fav!!
Gill says
Is this recipe only for one serving so one person? Do I need to double quantities for 2 people?
Alice says
The recipe has 4 servings as written.
Hayley says
Can you use fresh herbs instead of dry? if so how much please?
Alice says
Yes, you can use fresh herbs — I'd use half the quantity, so 1/4 teaspoon each.
Jenny says
Can you freeze this recipe?
Alice says
I haven't tried freezing it, but I don't see why not.
Jacquelynn Goessling says
Is the reserved pasta water just for good luck?! 😉
Alice says
Ha ha, no, I always reserve it just in case I need a bit of liquid to thin the sauce. Just forgot to mention that you may not need it in the instructions.
Sarah Wood says
I wondered the same thing 😆.
Alana says
The chicken stock can u use the powder one that u had to water rather then the jelly kind?? And how much do we add to the dish??
Alice says
Sure, you can use the powder one. Use 200 ml liquid, which is about 1 cup.