Creamy Chicken Chorizo Pasta (Printable Version)
Creamy pasta with chicken, chorizo and rich tomato sauce—comfort food in 30 minutes.
# Everything You’ll Need:
→ Pasta
01 -
12 oz rigatoni or other short pasta
→ Protein
02 -
7 oz chorizo, sliced or chopped
03 -
10 oz chicken breast, diced into bite-sized pieces
→ Vegetables and Aromatics
04 -
1 red onion, finely diced
05 -
1 red bell pepper, diced
06 -
3 cloves garlic, minced
→ Herbs and Spices
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon dried marjoram or thyme
09 -
1/4 teaspoon red chilli flakes
10 -
1 tablespoon tomato paste
→ Sauce and Liquids
11 -
1/2 cup chicken stock
12 -
3/4 cup double (heavy) cream
→ Finishing Touches
13 -
2 tablespoons fresh basil, chopped
14 -
2 tablespoons fresh parsley, chopped
15 -
1/3 cup grated Parmesan cheese, plus more for serving
→ Oils and Seasoning
16 -
1 tablespoon olive oil
17 -
Salt and freshly ground black pepper, to taste
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
02 -
Heat olive oil in a large, deep skillet over medium-high heat. Add chorizo and fry for 1–2 minutes until slightly crispy.
03 -
Add diced chicken to the skillet and cook for 4–5 minutes until mostly cooked through.
04 -
Stir in diced red onion and red pepper, cooking for 2–3 minutes until softened.
05 -
Add minced garlic, oregano, marjoram, chilli flakes, and tomato paste. Stir to combine and cook for 1 minute.
06 -
Pour in chicken stock and bring to a simmer. Reduce heat to low, stir in the cream, and simmer for 1–2 minutes until slightly thickened.
07 -
Add the cooked pasta to the pan and toss to coat. Stir in basil, parsley, and Parmesan. Adjust seasoning to taste.
08 -
Serve immediately with extra grated Parmesan if desired.
# Extra Suggestions:
01 -
If the chorizo renders too much oil, remove a small amount before continuing with the rest of the recipe.
02 -
Add a handful of baby spinach to the sauce just before tossing in the pasta for added greens.
03 -
For a slightly lighter version, substitute double cream with single cream, but simmer longer to thicken.
04 -
Leftovers can be stored in the fridge and reheated in the microwave, though best enjoyed fresh.
05 -
A glass of Rioja or Zinfandel pairs beautifully with this dish.