This Creamy Chicken and Chorizo Pasta Recipe is an easy weeknight meal that your family will love. Pasta is mixed with diced chicken, ground chorizo, red bell peppers, roasted red peppers, diced tomatoes, cream and Parmesan cheese to create a flavorful, comforting pasta dish.
In the fall when my kids are in school and sports are in full swing I am always looking for an easy weeknight meal that will feed the whole family.
This Creamy Chicken and Chorizo Pasta Recipe is a crowd pleaser, easy to make and will feed your family. I often have leftovers and I think they taste even better a day or two later.
Today’s chicken and chorizo pasta is often in rotation with this One Pot Enchilada Pasta, One Pot Orecchiette with Sausage and Broccoli, One Pot Chickpea Kale Pasta and this One Skillet Cheesy Hamburger Pasta. I really enjoy the combination of the chicken with the chorizo.
I don’t cook with chorizo that often but when I do I am reminded of how much flavor it adds to recipes.
If chorizo isn’t your thing you can try ground sausage, pork, turkey or beef in its place or just do the chicken. I love the flavors from the spices, roasted red peppers and fresh herbs to finish it off. I added cream and Parmesan cheese to make a creamy tomato sauce but you can leave those out to make it dairy-free.
Why You Will Love This Chorizo Chicken Pasta:
- Easy to Make: You will love how easy this weeknight meal can be on your table. It involves sautéing the vegetables and meat, cooking the pasta and combining everything. It comes together in under 30 minutes!
- Easily Modified: This is a great base recipe for so many additions. Some I like is to add goat cheese, vegetables like carrots, celery or broccoli, other protein like ground turkey, sausage or pork or adding greens like spinach or arugula.
- Great for Crowd: When I make this recipe it makes a big batch with plenty of leftovers for the week. I actually think the leftovers taste better the next day or two!
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Boneless Skinless Chicken Breast: Chicken breasts are juicy, easy to cube, and cook quickly. You can also use chicken tenderloins or thighs.
- Ground Chorizo: Spanish chorizo adds the most flavor, but any chorizo works. You can also substitute with sweet or spicy Italian sausage.
- Pasta: Medium-sized pasta (like penne or rigatoni) works well for soaking up the sauce and balancing the chicken and chorizo.
- Vegetables: This recipe uses red bell pepper, sweet onion, diced tomatoes, and roasted red peppers.
- Spices: Italian seasoning, paprika, and cayenne pepper add warmth and spice. Omit the cayenne for a milder version.
- Heavy Cream: Adds richness and creaminess. For a lighter sauce, use half and half or omit entirely.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce and works as a garnish.
Ways to Modify This Creamy Chorizo Pasta
- Pasta: This recipe uses butterfly pasta, but medium shapes like penne, rigatoni, rotini, or fusilli work well. For smaller options, try orzo or elbow macaroni.
- Vegetables: Boost flavor and nutrition with add-ins like broccoli, mushrooms, red onion, carrots, jalapeños, celery, sun-dried tomatoes, asparagus, or peas.
- Greens: Stir in spinach, arugula, or kale while simmering so they wilt into the dish.
- Cheese: Top with mozzarella, goat cheese, Parmesan, or Pecorino Romano.
- Herbs: Fresh basil, parsley, dill, or oregano add brightness.
- Spices: Customize with Greek seasoning, smoked paprika, chili flakes, Cajun seasoning, or thyme.
- Protein: Swap in grilled chicken, shrimp, ground beef, Italian sausage, chorizo, or tofu.
How to Make This Recipe:
Step 1. Cook the Pasta: In a large pot bring water a boil over medium high heat. Once boiling add the pasta and cook until al dente reserving 1/2 cup of pasta water. While the pasta cooks heat a large skillet add 2 tbsps. olive oil over medium-high heat.
Step 2. Sauté the Vegetables and Meat: Add the onion with the Italian seasoning, paprika and cayenne red pepper and sauté for 2 minutes. Add the red bell pepper and garlic and sauté for 4 more minutes.
Add the roasted red peppers, the cubed chicken and the chorizo and cook for another 8-10 minutes or until the chicken is tender and cooked through and the chorizo is no longer pink.
Step 3. Add the Tomatoes: Add the tomato paste and diced tomatoes and mix well.
Step 4. Simmer: Turn the heat to low and simmer the sauce for 10 minutes.
Step 5. Add the Cream: Stir in the cream and the pasta and mix well to create a creamy sauce. If the pasta is too thick you can stir in some of the reserved pasta water. Serve with fresh Parmesan cheese and fresh parsley.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or you can heat in the oven on low.
Recipe FAQ
Cook the chorizo first to render its fat and develop deep flavor. Remove it from the pan before cooking the chicken to avoid overcrowding. You also can Sauté onions, garlic, and spices in the chorizo oil for extra depth before adding liquids.
Add reserved pasta water a little at a time to loosen the sauce if needed—it helps the sauce cling to the pasta and also to thin out the sauce.
More Pasta Recipes
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Creamy Chicken and Chorizo Pasta Recipe
Ingredients
- 8 ounces dried penne
- 6 ounces Spanish chorizo
- 3 tablespoons olive oil
- 2 large boneless,, skinless chicken breasts, cubed
- 1/2 cup sweet onion,, diced
- 1 red bell pepper,, diced
- roasted red peppers,, chopped
- 4 garlic cloves,, minced
- 3 tablespoons tomato paste
- 1 – 16 ounces can diced tomatoes
- 2 teaspoons Italian seasoning
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried oregano,, (add more according to your taste)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated parmesan cheese,, (and more for serving)
Instructions
- In a large pot bring water a boil over medium high heat. Once boiling add the pasta and cook until al dente reserving 1/2 cup of pasta water.
- While the pasta cooks heat a large skillet add 2 tbsps. olive oil over medium heat. Add the onion with the Italian seasoning, paprika and cayenne red pepper and sauté for 2 minutes. Add the red bell pepper and garlic and sauté for 4 more minutes.
- Add the roasted red peppers, the cubed chicken and the chorizo and cook for another 8-10 minutes or until the chicken is cooked through and the chorizo is no longer pink.
- Add the tomato paste and diced tomatoes and mix well. Turn the heat to low and simmer the sauce for 10 minutes.
- Stir in the cream and the pasta and mix well. If the pasta is too thick you can stir in some of the reserved pasta water. Serve with fresh Parmesan cheese and fresh parsley.
Notes
- Feel free to leave the cream and/or Parmesan cheese out of the recipe for a dairy-free version. It will just not be as creamy of a sauce.
- Add other veggies like broccoli, red onion, sun-dried tomatoes, carrots or peas.
- You could try other cheese options like goat cheese or pepper jack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a family favorite and packs a lot of flavor.
Julia, your Creamy Chicken and Chorizo Pasta Recipe sounds like a delicious and versatile weeknight meal! The combination of flavors and the option to customize it to personal preferences is fantastic. Plus, the idea that it tastes even better as leftovers is a bonus! Thanks for sharing this mouthwatering recipe.
Your welcome! I hope you enjoy it!