Chicken Chorizo Pasta Recipe (Easy)

Craving a pasta dish that's both creamy and packed with bold, smoky flavors? This Chicken Chorizo Pasta combines tender marinated chicken, spicy chorizo, and a rich tomato-cream sauce, creating the ultimate comfort meal that’s ready to impress!

This delicious pasta dish is packed with flavors and makes a perfect cozy meal for any night of the week!

If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!

Ingredients

• Olive Oil
• Chorizo Sausage
• Chicken Breast
• Yellow Onion
• Orange Bell Pepper
• Tomato Paste
• Tomato Sauce
• Heavy Cream
• All-Purpose Flour
• Fresh Parsley
• Mezzi Rigatoni Pasta (or any other small pasta shape)
• Spices: Garlic Powder, Smoked Paprika & Dried Oregano
• Optional: Chili Flakes & Asiago Cheese

See recipe card for quantities.

Instructions

Cook the chorizo & chicken!

Make the pasta sauce!

Add in the aldente pasta!

Serve & enjoy!

1. Marinate the Chicken: In a small bowl, mix the marinade ingredients until they form a smooth paste. Coat the chicken cubes evenly and let marinate for about 10 minutes while you prepare the remaining ingredients.
2. Cook the Meat: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo and marinated chicken, cooking until both are golden and cooked through, about 8-10 minutes. Remove from the skillet and set aside, leaving any rendered oil in the pan for added flavor.
3. Sauté the Vegetables: In the same skillet, add the remaining oil, followed by the onion and bell pepper. Sauté for about 7 minutes or until the onion becomes translucent. Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor, then add the tomato sauce and heavy cream. Bring the mixture to a gentle simmer.
4. Thicken the Sauce: In a small bowl, whisk together the flour and ½ cup of warm water until smooth. Slowly pour the mixture into the sauce, stirring continuously to avoid lumps. If needed, briefly remove the skillet from the heat to ensure a smooth, lump-free texture before returning it to a simmer.
5. Combine and Simmer: Return the cooked chorizo and chicken to the skillet. Allow everything to simmer together for 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and become creamy.
6. Add Seasonings and Pasta: Stir in the garlic powder, smoked paprika, oregano, chili flakes (if using), black pepper, and fresh parsley. Add your al dente pasta, tossing it thoroughly in the sauce. Remember to cook your pasta a couple of minutes under al dente, as it will continue cooking in the sauce.
7. Serve: Top each serving with freshly grated Asiago cheese and enjoy your flavorful, creamy Chicken Chorizo Pasta!

Substitutions

• Chorizo Sausage: Italian sausage, smoked sausage, or turkey sausage for a milder flavor. For a plant-based option, try vegan chorizo or crumbled tempeh seasoned with smoked paprika.
• Chicken Breast: Chicken thighs for a juicier option, turkey breast for a leaner alternative, or tofu cubes for a vegetarian swap.
• Yellow Onion: White or red onion, or for a milder flavor, use shallots or leeks.
• Orange Bell Pepper: Red or yellow bell pepper for sweetness, green bell pepper for a slightly more bitter taste, or zucchini for a different texture.
• Tomato Paste: Pureed sun-dried tomatoes, a reduced tomato sauce, or even a small amount of ketchup (though it’s sweeter).
• Tomato Sauce: Crushed tomatoes, canned diced tomatoes (blended for a smoother texture), or marinara sauce.
• Heavy Cream: Coconut cream for a dairy-free option, half-and-half for a lighter texture, or Greek yogurt (thinned with a little milk) for creaminess.
• All-Purpose Flour: Cornstarch or arrowroot powder (use half the amount), or a gluten-free flour blend.
• Fresh Parsley: Fresh cilantro, basil, or chives for a different herb flavor; dried parsley also works in a pinch.

Equipment

• Knife & Cutting Board
• Large Non Stick Pan

Storage

Store any leftover Chicken Chorizo Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals, adding a splash of cream or water if needed to maintain the sauce's creamy texture.

FAQs

Related

Looking for other creamy pasta recipes like this? Try these:

Dessert Pairing

These are my favorite desserts to serve with this creamy Chicken Chorizo Pasta:

Creamy Chicken Chorizo Pasta Recipe (Easy)

Indulge in this hearty and spicy Chicken Chorizo Pasta, a perfect balance of creamy richness and zesty flavors. This easy-to-follow recipe combines tender marinated chicken, smoky chorizo, and a luscious tomato-cream sauce, making every bite unforgettable. Top it with freshly grated Asiago cheese for a touch of decadence!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, european, French

Ingredients Equipment Method

Ingredients

  

1x2x3x?

For the Pasta:

• 3 tablespoon oil divided
• 1 lb chorizo sausage casings removed
• 1 large chicken breast diced into bite-sized cubes
• 1 medium yellow onion finely diced
• 1 orange bell pepper diced
• 2 tablespoon tomato paste
• 1 cup tomato sauce
• 2 cups heavy cream
• 2 tablespoon all-purpose flour
• ⅓ cup fresh parsley chopped
• 2 teaspoon salt divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes optional, for extra heat
• ½ teaspoon black pepper

For the Chicken Marinade:

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt

Optional Topping:

• Freshly grated Asiago cheese

Equipment

• Large Non-Stick Pan
• Knife & Cutting Board

Method

 

1. Marinate the Chicken: In a small bowl, mix the marinade ingredients until they form a smooth paste. Coat the chicken cubes evenly and let marinate for about 10 minutes while you prepare the remaining ingredients.
2. Cook the Meat: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo and marinated chicken, cooking until both are golden and cooked through, about 8-10 minutes. Remove from the skillet and set aside, leaving any rendered oil in the pan for added flavor.
3. Sauté the Vegetables: In the same skillet, add the remaining oil, followed by the onion and bell pepper. Sauté for about 7 minutes or until the onion becomes translucent. Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor, then add the tomato sauce and heavy cream. Bring the mixture to a gentle simmer.
4. Thicken the Sauce: In a small bowl, whisk together the flour and ½ cup of warm water until smooth. Slowly pour the mixture into the sauce, stirring continuously to avoid lumps. If needed, briefly remove the skillet from the heat to ensure a smooth, lump-free texture before returning it to a simmer.
5. Combine and Simmer: Return the cooked chorizo and chicken to the skillet. Allow everything to simmer together for 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and become creamy.
6. Add Seasonings and Pasta: Stir in the garlic powder, smoked paprika, oregano, chili flakes (if using), black pepper, and fresh parsley. Add your al dente pasta, tossing it thoroughly in the sauce. Remember to cook your pasta a couple of minutes under al dente, as it will continue cooking in the sauce.
7. Serve: Top each serving with freshly grated Asiago cheese and enjoy your flavorful, creamy Chicken Chorizo Pasta!

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.