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 (⅓ 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.300 g rigatoni
- 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.1 tablespoon olive oil170 g chorizo
- Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.350 g chicken breast
- 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.1 small red onion1 small red pepper3 garlic cloves½ teaspoon dried oregano½ teaspoon dried marjoram¼ teaspoon red chilli flakes1 tablespoon tomato paste200 ml chicken stock
- Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.200 ml double cream
- Transfer the cooked pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
- Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Heidi C says
This was absolutely gorgeous, added some spinach at the end, have been raving about it ever since! Can’t wait to make again 😋
Laura Anson says
Can this be done in slower cooker?
Have made several times and it’s so gorgeous.
Having a family party so wondered if it would work in slow cooker?
Alice says
Hi Laura, I'm so glad to hear you enjoy this recipe. Unfortunately I haven't tested it in a slow cooker and I couldn't advise you on times. Might do that though and update the recipe at some point!
Kat says
10 out of 10 just incredible, had to go back for seconds wow wow wow WOOOOW!!
Bianca says
Made this for a weekday dinner for the family; it was soooooo yummy and easy to make.
Millie Jackson says
Hello! I made this meal this evening and while it does taste nice, the sauce seems to have come out a very pale colour and not at all like the pictures! I used fusilli pasta so wondered if that was the problem? not sure where we went wrong so any advice would be much appreciated! 🙂
Alice says
Hi Millie,
I don't think the fusilli pasta would be an issue — maybe it's the type/quantity of concentrated tomato paste you used? Also, some types of chorizo leave more colour in the pan as they cook than others. I hope that helps!
Alex says
Never put comments on online recipes but i did this tonight with gluten free pasta. I used two chicken stock cubes and a teaspoon of salt and pepper, MSG and MY GOD, it was unreal!! 10/10
Carmen Bassett says
Mine was quite pale too but tasted delicious
Cait says
Made this tonight and it's now one of my favourite dishes 😋 I didn't have any chilli flakes to hand so used half a tsp of chilli powder and added the paprika which gave it a really nice kick
Emma Moat says
Can you freeze it?
Alice says
Hello Emma, while it's generally best enjoyed fresh, you can freeze it. Just be aware that the texture of the pasta and the consistency of the sauce might change slightly upon thawing and reheating. If you do freeze it, I'd recommend reheating it gently with a splash of milk or cream to help bring the sauce back together.
ABBIE says
Made this for my husband and I today and he loved it ! I did too but he isn't a fan of meals with cream
Meredith Walker says
Made this for dinner and the hubby loved it! So delicious. A fun and different addition to my pasta repertoire . Plus, it makes a decent amount of leftovers for the two of us which makes it a double win.
Gina says
My whole family loved this recipe! It was super creamy and easy to make and the combination of chorizo and chicken was beyond delicious.
Alice says
I'm so pleased your family loved the recipe, Gina!
Farah says
Made this for my hubby last night (he's obsessed with pasta)
It turned out super flavorful. I used a different type of pasta noodle and added in some extra red pepper flakes bc we both like heat.
Also, is there any replacement for the double cream if I make this again in the future? We try to cut back on dairy if possible.
Thanks!
Alice says
Hi Farah, I'm pleased to hear you enjoyed this pasta dish! Coconut milk or a plant-based cream alternative should work just fine instead of double cream.