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!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
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.
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!
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.
chhavi vashisht says
OMG, the sauce is everything!! So so good!
Jayne Shahsavar says
Can you freeze the remaining thank you
Alice says
Jayne, you can freeze the dish but expect slight changes in texture and sauce consistency. For reheating, add some milk or cream.
Mary says
This is now one of my favorite pasta recipes! Made it last night for dinner and the whole family loved it!
Brenda says
Loved this recipe. It is now a firm favourite. Can you double the quantities to serve 8?
Thank you
Alice says
Hi Brenda, I'm so happy to hear that! You can easily double the quantities, I've done it myself lots of times.
Elizabeth Doran says
Hey can u use Greek yogurt instead of cream
Alice says
Hi Elizabeth, I haven't tried it with Greek yogurt but I'm afraid it might curdle in the sauce.
Hilda says
This pasta is amazing! The chorizo and chicken combinations is amazing, with a yummy tomato cream sauce. Plus, it's ready in just 30 minutes!
Shannon says
My family new favorite 😍
Leanne Jeffrey says
Made this for the first time tonight and even the fussy child ate the lot definitely will be making this again
Philippa says
Amazing my husband said this was the best thing I’ve ever cooked! I was confused about the extra water too but I didn’t need. I have some left over so going to freeze.
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.
Helena says
Tried this recipe this evening, so yummy! My 4&2 year old loved it also! Will definitely be making this again!
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.
Dani says
I’ve used this recipe a bunch of times over the last 6 months. I’m usually not a fan of capsicum but when cut very fine I really enjoy it for this meal and don’t find it overpowering. I’ve never added the chicken as I find chorizo is enough for me, also never added basil. Have included broccoli and spinach a few times which is a great addition. 10/10 recipe, thank you!!
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!
Ashley says
This was the perfect comfort dish and a nice change from my regular rotation dinners. I'll be adding this to the rotation
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.