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. The leftovers taste even better!
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 and Substitutions:
- Boneless Skinless Chicken Breast: I find that chicken breasts work nicely because the meat is juicier and you can easily cube it. Other cuts of chicken work well also including chicken tenderloins and chicken thighs. If you want to try a different protein you could use shrimp or steak.
- Ground Chorizo – if you can find Spanish chorizo I suggest using that. If not, use whatever chorizo is available. You also could sub in Italian sweet sausage or a spicy sausage in its place.
- Pasta – I used a medium sized pasta for this one skillet recipe but you can use any type of pasta you like. I find that the medium size works well with the chorizo and chicken and helps soak up the juices.
- Vegetables – This uses red bell pepper, diced tomatoes, sweet onion and roasted red peppers. If you want to use other vegetables I think that zucchini, broccoli or green beans are great options.
- Garlic – minced garlic helps add a depth of flavor to this pasta dish but it isn’t necessary. You could use garlic powder if you don’t have fresh garlic.
- Spices – Italian seasoning, paprika and cayenne red pepper are mixed together in this pasta dish. If you don’t like spice you can leave out the cayenne red pepper. Other spices that work well in this are oregano, basil, smoked paprika or crushed red pepper.
- Tomato Paste– tomato pasta helps thicken the sauce and adds the slightly sweet flavor of tomatoes.
- Diced Tomatoes – diced tomatoes help with the sauce. If you like a smoky flavor add fire roasted diced tomatoes. I add the juices in with the diced tomatoes to help create the delicious sauce.
- Heavy Cream – while this isn’t necessary it helps to create a rich, creamy sauce. I love it with the chorizo and chicken. You also could add half and half or just leave it out for a less thick sauce.
- Parmesan Cheese – shredded Parmesan cheese is added into the dish along with as a garnish on the dish. If you cna’t find freshly grated Parmesan cheese you could use mozzarella cheese or even try pepper jack or cheddar cheese.
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 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.
Modification for this Chicken Chorizo Pasta Recipe:
- Pasta: This recipe uses butterfly shaped pasta but you can use other pasta shapes. I especially like medium pasta like penne pasta, rigatoni, penne, rotini or cavatappi. If you like smaller pasta try orzo or elbow macaroni.
- Vegetables: You can bulk up this pasta dish and add nutrition by adding vegetables. Try broccoli, green beans, carrots, celery, mushrooms, red onion, jalapeno peppers, sun-dried tomatoes, asparagus or peas.
- Greens: I like adding greens to pasta like spinach, arugula or kale. Just add it in while you are simmering the pasta dish and the greens will wilt.
- Cheese: Top your pasta with mozzarella, goat cheese, freshly grated Parmesan or Pecorino Romano.
- Herbs: Fresh herbs can take your pasta to the next level like fresh basil, parsley, dill or oregano.
- Spices: Adding different spices can help create different flavors in this dish. Try adding Greek seasoning, oregano, smoked paprika, italian herbs, chilli flakes, dill, cajun seasoning or thyme.
- Protein: Change up the protein like adding grilled chicken, shrimp, ground beef, spicy chorizo, Italian sausage, or tofu.
- Tomato: You can use tomato sauce or tomato puree in place of the diced tomatoes.
What to Serve with Chorizo and Chicken Pasta:
- I always like to serve a big salad when I make pasta dishes. Some of my favorites are this Lemon Arugula Salad, Simple Kale Salad, or this Lemon Brussels Sprout Slaw.
- Side dishes are also great with pasta like these Roasted Balsamic Mushrooms, Roasted Balsamic Brussels Sprouts, Balsamic Roasted Carrots or this Roasted Parmesan Garlic Cauliflower.
- I also really like serve this pasta with a loaf of Italian bread along with olive oil for dipping or garlic bread.
- For dessert this meal would pair perfectly with tiramisu, cannoli, or gelato for an authentic Italian experience.
Other Recipes You Might Like:
If you like pasta dishes you have to try one of these other delicious recipes!
- LEMON RICOTTA PASTA
- LEMON WHITE BEAN PASTA
- SPICY SAUSAGE PASTA
- LEMON PASTA
- CAPRESE PASTA
- BUTTERNUT SQUASH PASTA
- CAJUN PASTA WITH CHICKEN SAUSAGE AND SHRIMP
Creamy Chicken and Chorizo Pasta Recipe
Ingredients
- 8 oz dried penne
- 6 oz Spanish chorizo
- 3 tbsps. 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 tbsps. tomato paste
- 1 – 16 oz. can diced tomatoes
- 2 tsps. Italian seasoning
- 3 tbsps. olive oil
- 1½ teaspoons dried oregano,, (add more according to your taste)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- ½ 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 Parmeasn 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.
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!