Creamy Chicken Chorizo Pasta

This creamy chicken and chorizo pasta is my go-to comfort food when I want something hearty but quick. The spicy bite of chorizo meets juicy chicken and swirls into a velvety sauce that clings to every noodle. It all comes together in one pan and tastes indulgent but never weighs you down. This dish always feels special even when I am in a rush on busy weeknights.

The first time I made this pasta was after a long day when I needed a meal that was effortless but still felt like a treat. Now it is one recipe my family asks for on repeat.

Ingredients

• Rigatoni pasta: holds the creamy sauce and chunky pieces Use a short sturdy pasta like penne or fusilli if that is what you have
• Chorizo: brings smoky bold flavor and just a hint of heat Look for high quality links and choose spicy or mild based on your taste
• Chicken breast: makes the dish extra hearty Cut into bite sized pieces for fast cooking and tenderness
• Red onion: gives a touch of sweetness and adds color Finely diced onions cook down quickly and evenly
• Red pepper: adds a crunchy sweetness and balances the flavors Use bell or pointed red peppers and green peppers for earthiness
• Garlic: wakes up the flavor of the sauce Use fresh garlic and mince it for maximum punch
• Oregano and marjoram: provide an herbal backbone Swap in Italian seasoning or thyme if you like
• Chilli flakes: add extra heat Use a pinch or skip if you want it mild or are using spicy chorizo
• Tomato paste: gives the base its concentrated depth Look for a thick rich paste for the best results
• Chicken stock: turns the sauce savory and ensures it simmers perfectly Use low sodium for better control
• Double cream: creates the signature silkiness Single cream works if you simmer longer to thicken
• Fresh basil and parsley: offer a clean herbal finish Use a mix for freshness or just one if preferred
• Grated Parmesan: brings a salty nutty bite and helps the sauce cling to pasta

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil Cook your rigatoni or other short pasta according to the package until just al dente Scoop out a cup of pasta water before draining

Fry the Chorizo:

Heat a splash of olive oil in a wide deep pan over medium high Add sliced or diced chorizo Cook for one to two minutes until crisped at the edges and bright red oils are released

Add the Chicken:

Add chicken pieces to the pan with the chorizo Stir and cook for four to five minutes until they are mostly cooked through and lightly golden Leave any fond on the bottom as it builds flavor

Sauté the Vegetables:

Add finely diced red onion and red pepper to the pan Cook for two to three minutes until softened but still colorful Stir often so nothing sticks

Build the Sauce:

Add minced garlic dried oregano marjoram and a sprinkle of chili flakes Stir in tomato paste and cook it out for one minute to remove any raw taste This step builds deep savory flavor

Deglaze and Simmer:

Pour in chicken stock and stir scraping any brown bits from the bottom Let it bubble up for a minute so everything comes together Lower the heat and stir in double cream Simmer gently for one to two minutes until creamy

Combine with Pasta:

Add the cooked drained pasta to the pan with the sauce Toss well so everything is coated If the sauce is too thick add a splash of reserved pasta water for a glossy finish

Finish and Serve:

Off the heat stir in plenty of chopped basil parsley and grated Parmesan Taste and add salt pepper or more cheese to your liking Dish up immediately for the creamiest texture

Pin

The chorizo is the heart of this recipe for me Its smoky heat dances through the sauce and makes every bite more interesting than the last My kids love to hunt for the crispy chorizo bits and it has become a little family competition at the table

Storage Tips

Let the pasta cool fully before storing in an airtight container in the fridge It will last for up to two days For best results reheat gently on the stove or in the microwave adding a splash of water to bring the sauce back together

Ingredient Substitutions

Single cream can replace double cream if you want it a bit lighter Simmer longer for a thicker sauce Chicken thighs or turkey work just as well and make the dish extra juicy To sneak in more veg stir in spinach mushrooms or zucchinis during the simmer step

Serving Suggestions

A slice of crusty bread is perfect for mopping up the last bit of sauce If you want something fresh serve with a green salad with lemony dressing For a bit of fun pour a glass of Spanish red wine like Rioja to play off the chorizo

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Cultural Context

This recipe marries Spanish and Italian favorites The chorizo brings bold smoky elements from Spain while the creamy tomato sauce and Parmesan tip their hats to Italian comfort food classics It is the kind of cross cultural bowl you would find on a bustling family dinner table

Recipe FAQs

→ Can I use spicy chorizo instead of regular?

Yes, spicy chorizo can be used. Adjust or omit chilli flakes to balance the heat according to your preference.

→ What pasta shape works best for this dish?

Short pastas like rigatoni, penne, or fusilli are best as they hold the creamy sauce and chunks well.

→ Can I substitute double cream?

Single cream or half and half can replace double cream, but the sauce will be less rich. Simmer longer to achieve thickness.

→ Is it possible to cook everything in one pan?

Absolutely. Cooking chorizo, chicken, and vegetables in one pan saves time and layers the flavors beautifully.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to two days. Reheat gently on the stove or microwave with a splash of water.

→ Can I add extra vegetables?

Yes, baby spinach, mushrooms, or additional peppers work well. Add them just before tossing with the pasta to keep texture crisp.