This 20-minute Chicken and Chorizo Pasta with Creamy Tomato Sauce is the perfect recipe for busy weeknights when you need a quick and satisfying meal. The combination of tender chicken, small pieces of spicy smoky chorizo, and rich tomato sauce creates a mouthwatering flavour that will have your taste buds dancing. Best of all, this recipe is easy to make and requires just a few steps, making it a great option for beginner cooks or anyone looking for a delicious dinner in a hurry.
- Love Cooking With Chorizo?
- Why You Will Love This Recipe
- Ingredients and Substitutes
- What Vegetables Can I Add To The Sauce?
- Tips & Tricks For Best Results
- Recipe FAQs
- Storage and Leftovers
- What Goes Well With Chicken Chorizo Pasta Recipe?
- Other Easy Pasta Recipes
- Chicken and Chorizo Pasta with Creamy Tomato Sauce
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Love Cooking With Chorizo?
There is nothing like the flavour of smoky chorizo sausage – something about it makes it so comforting and satisfying, especially on colder evenings. Some of our favourite recipes that start chorizo include Tomato & Chorizo Quiche (super creamy and super cheesy…), Huevos Rancheros, and Prawn and Chorizo Risotto.
Why You Will Love This Recipe
- This great recipe is perfect for busy weeknights when you need a quick and satisfying meal. It only takes about 20 minutes from start to finish! And it’s a family favourite!
- The combination of tender chicken, spicy chorizo, and rich tomato sauce is a combination you won’t forget! And if you fancy this combo with rice, try our Chicken and Chorizo Risotto instead.
- This creamy pasta recipe is easy to make and requires just a few simple ingredients!
- The creamy sauce adds a touch of indulgence to the dish, making it feel like a special treat without requiring a lot of effort.
- This creamy chorizo pasta is versatile and can be easily customized to suit different tastes. For example, you can adjust the level of spiciness by using sweet chorizo or adding more red pepper flakes or even cayenne pepper, or you can add extra vegetables to make the dish more nutritious. Or if you don’t have chorizo, try our Chicken Arrabbiata Spaghetti, instead!
Ingredients and Substitutes
Creamy Chicken and Chorizo pasta is a breeze to make and only requires simple ingredients that you can get in any grocery store.
- pasta: any shape will work just fine, but we like small intricate shapes that hold more of that delicious creamy tomato sauce. We used farfalle on this occasion, but penne pasta or rigatoni will also work well.
- chicken: we used boneless skinless chicken breasts, sliced into thin strips. You are welcome to use chicken thighs. If you have some leftover cooked shredded chicken, you can simply mix it into the sauce too.
- chorizo sausage, diced: use high quality Spanish chorizo. We prefer mild chorizo.
- canned diced tomatoes: we used a 400g tin of tinned chopped tomatoes.
- tomato puree: also known as concentrated tomato paste. If you are counting calories, try this dish with low fat creme fraiche, but careful not to heat it, as the sauce will split.
- heavy cream, also known as double cream in the UK.
- grated Parmesan cheese: can be substituted with other hard cheese, like Grana Padano or Pecorino Romano.
- dried oregano: dried mixed herbs or Italian seasoning.
- garlic powder: can be replaced with a finely chopped garlic clove.
- a little bit of salt and black pepper, to taste.
Find the quantities and full instructions in the recipe card at the bottom of the post.
What Vegetables Can I Add To The Sauce?
If you’re looking to add some extra flavour and nutrition to your Chicken and Chorizo pasta, there are plenty of vegetables that can complement the dish. Here are a few ideas to get you started:
- Diced bell peppers (red, green, yellow, or orange) can add a sweet and slightly crunchy texture to the pasta.
- Finely chopped red onion can bring a slightly sharp and tangy flavour to balance out the richness of the chorizo and chicken.
- Finely chopped jalapeno peppers make a great addition for a spicy kick to the dish, perfect for those who love a bit of heat.
- A minced garlic clove can enhance the overall flavour of the pasta and bring out the savoury notes in the chicken and chorizo (skip the garlic powder though).
- Garnish the pasta with fresh basil or parsley
Place a large frying pan over medium-high heat. Add the cubed chorizo and fry, stirring occasionally, for 4-5 minutes, until the fat has released and you have golden brown crispy chorizo cubes. Scoop them out (leaving any fat in the pan) onto a plate and set aside for later.
Return the large skillet to medium heat and add the diced chicken. Fry it for 5-6 minutes, until just cooked through and all covered in chorizo oil (if your pan is extremely dry, just add a tablespoon of olive oil). Take the chicken out of the pan, cover and set aside.
At this point, cook your pasta in a large pan of salted water following the packet instructions.
To the chicken pan, add the canned chopped tomatoes, tomato purée, garlic powder and herbs. Bring it to a simmer and let it bubble gently for 10 minutes.
Add the chicken strips back to your simple sauce and heat for a couple of minutes to warm through. Pour in the cream and stir. Taste and season to your liking with sea salt and black pepper.
Add the drained cooked pasta to the tomato and cream sauce and toss to coat, aiming to distribute the chicken evenly throughout the dish. Divide the chicken pasta between bowls. Scatter crispy chorizo sausage on top and serve with parmesan cheese.
Tips & Tricks For Best Results
Here are our best tips and tricks to help you make the perfect chicken and chorizo pasta with creamy tomato sauce:
- Cook the pasta al dente, which means it should still have a slight bite to it. This will help prevent the pasta from becoming mushy when you mix it with the sauce.
- Use a good quality chorizo, preferably one that is spicy and has a firm texture. This will help enhance the flavour and texture of the dish.
- When making the tomato sauce, be sure to simmer it for a while to allow the flavours to blend together. If your sauce thickens too much, add a splash of starchy pasta water or chicken stock to loosen it.
- After adding the cream to the sauce, be careful not to let it boil, as this can cause the cream to curdle. Instead, heat the sauce gently until it is just warmed through.
- Don’t stir the crispy chorizo into the pasta with sauce. Instead, scatter the crispy cubes on top, so that they retain their delicious texture.
Absolutely! Use any pasta shape that you enjoy eating. We like short pasta types with intricate details, so that they hold more sauce (farfalle or conchiglie), but penne and even spaghetti will work. Alternatively, you can use fresh pasta (note, that it only takes minutes to cook, so start cooking it once your sauce has reduced). Or you can even make your own pasta.
Not very. If you are using spicy chorizo, it is mildly spicy at most.
Yes, oat cream works very well in this recipe.
Storage and Leftovers
Can I Make This Recipe Ahead Of Time And Reheat It Later?
Yes and no. You can make the recipe up until the point where you stir in the cream. Cool the dish down to room temperature and store it in the fridge. Once reheated, you can stir in the cream. If you reheat the pasta with the cream in the sauce, there is a chance it will curdle.
You may also freeze the dish before stirring in the cream. Note though that either way, reheated pasta will be slightly overcooked.
What Goes Well With Chicken Chorizo Pasta Recipe?
For a complete meal, add some delicious side dishes. Whilst garlic bread may seem like a great choice, we find that this pasta is too filling to add another carb-heavy dish, so our vote goes to a nutritious vegetable side salad or some green veggies:
Other Easy Pasta Recipes
If you are partial to an easy pasta dish on a busy weeknight, we totally understand! Here are some of our favourite pasta dishes that come together in less than 20 minutes for the whole family to enjoy:
- Spaghetti Aglio Olio e Peperoncino (Easy Chilli Garlic Pasta)
- Pasta e Piselli (Italian Pasta With Peas and Bacon)
- Pasta Napoletana
- Quick & Easy Cream Cheese Pasta
Chicken and Chorizo Pasta with Creamy Tomato Sauce
- 100 g chorizo diced
- 200 g chicken breast cut into thin strips
- 180 g pasta
- 400 g tinned chopped tomatoes
- 1 teaspoon smoked paprika optional
- ½ teaspoon dried mixed herbs
- ½ teaspoon garlic powder
- 2 tablespoon tomato puree
- 50 ml heavy (double) cream
- 20 g Parmesan cheese grated
- Place a large frying pan over medium-high heat. Add the cubed chorizo and fry, stirring occasionally, for 4-5 minutes, until the fat has released and you have browned crispy chorizo cubed. Scoop them out (leaving any fat in the pan) onto a plate and set aside for later.
- Return the pan to medium heat and add the chicken strips. Fry them for 2-3 minutes, until fully covered in chorizo oil and changed colour. Scoop them out into a bowl, cover and set aside.
- At this point, cook your pasta in a large pan of salted water following the packet instructions.
- To the chicken pan, add the canned chopped tomatoes, tomato purée, garlic powder, smoked paprika and herbs. Bring it to a simmer and let it bubble gently for 10 minutes. The sauce should reduce significantly.
- Pour in the cream and stir. Taste and season to your liking with sea salt and black pepper.
- Add the drained cooked pasta to the sauce and toss to coat, aiming to distribute the chicken evenly throughout the dish. Divide the chicken pasta between bowls. Scatter crispy chorizo sausage on top and serve with parmesan cheese.