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Creamy chicken and chorizo pasta is one of those soul-warming dishes that makes everything feel better instantly. It’s rich and cozy without being complicated, and it comes together in just 30 minutes. You get golden bits of crispy chorizo, juicy chicken, and a velvety tomato-cream sauce that hugs every piece of pasta. Best part is everything cooks in one pan, so it’s a weeknight winner with the flavor of a weekend indulgence.
I first made this pasta after a long day when I needed something easy but special. It was love at first bite and has been on regular dinner rotation ever since.
Ingredients
- Rigatoni pasta: Great for holding the creamy sauce and bits of meat. Choose a sturdy short shape like penne or fusilli if needed
- Chorizo: Adds bold smoky flavor and a bit of spice. Go for high-quality chorizo and choose between spicy or mild to match your taste
- Chicken breast: Cut into bite-sized pieces to cook quickly and stay juicy in the sauce
- Red onion: Adds mild sweetness and color. Dice it small so it cooks evenly in just a few minutes
- Red pepper: Gives the dish sweetness and crunch. Bell peppers or pointed red peppers work well and green pepper adds an earthy note
- Garlic: Boosts the flavor base. Use fresh garlic for the best taste
- Oregano and marjoram: Add herbal depth. You can use thyme or an Italian seasoning mix if needed
- Chilli flakes: Brings a gentle heat. Skip or reduce if using spicy chorizo
- Tomato paste: Creates a rich base for the sauce and deepens the umami flavor
- Chicken stock: Adds savory richness to the sauce
- Double cream: Makes the sauce extra silky and indulgent. Use single cream if needed but simmer a bit longer for thickness
- Fresh basil and parsley: Brighten the finished dish with fresh herbal notes
- Grated Parmesan: Adds a salty finish and helps thicken the sauce slightly
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve a cup of the cooking water before draining the pasta
- Fry the Chorizo:
- Heat olive oil in a large deep pan over medium high heat. Add the chorizo and cook for one to two minutes until slightly crispy and fragrant
- Add the Chicken:
- Stir in the chicken pieces and cook for four to five minutes until they are mostly cooked through and lightly golden
- Sauté the Vegetables:
- Add the diced red onion and red pepper to the pan. Cook for two to three minutes until softened but still colorful
- Build the Sauce:
- Stir in garlic oregano marjoram chilli flakes and tomato paste. Cook for one minute to bloom the spices and deepen the flavor
- Deglaze and Simmer:
- Pour in the chicken stock and let it bubble for a minute. Then lower the heat and stir in the double cream. Let it simmer gently for one to two minutes until creamy
- Combine with Pasta:
- Add the cooked pasta directly to the sauce and toss everything together to coat. Add a splash of reserved pasta water if needed to loosen the sauce
- Finish and Serve:
- Stir in fresh basil parsley and grated Parmesan. Taste and adjust seasoning. Serve immediately with more Parmesan if desired
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The chorizo is my favorite part of this dish. Its smoky flavor transforms the whole sauce and makes every bite exciting. My youngest always tries to pick out all the chorizo bits before the rest of us can get to them.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the microwave or in a pan with a splash of water to loosen the sauce
Ingredient Substitutions
Use single cream instead of double for a lighter sauce
Try turkey or boneless chicken thighs if you prefer a different protein
Add spinach mushrooms or zucchini for extra veggies
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Serving Suggestions
Serve with a side of crusty bread to soak up the sauce
A simple green salad with lemon vinaigrette pairs well to balance the richness
A glass of Spanish red wine like Rioja takes it to another level
Cultural Context
This dish brings together Spanish and Italian influences in one creamy comforting bowl. The chorizo brings bold Iberian flavor while the creamy tomato sauce and Parmesan nod to classic Italian pasta comfort food
Recipe FAQs
- → Can I use spicy chorizo instead of regular?
Yes, spicy chorizo works great. Just reduce or skip the chilli flakes to keep the heat balanced.
- → What type of pasta works best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli are ideal because they hold up well to the thick, creamy sauce.
- → Can I substitute the double cream?
You can use single cream or half and half, but the sauce will be less rich. Simmer longer to thicken if needed.
- → Is it okay to cook everything in one pan?
Absolutely. Sauté the chorizo first, then cook the chicken and vegetables in the same pan—it saves time and boosts flavor.
- → How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove.
- → Can I add vegetables to this pasta?
Yes, baby spinach, mushrooms, or extra peppers are great add-ins. Stir them in just before the pasta for best texture.