Introduction Chicken and Chorizo Pasta

Need a pasta dish that hits all the right notes—rich, creamy, meaty, and just the right amount of spicy? Look no further than Chicken and Chorizo Pasta. This hearty dish brings together bold Spanish chorizo, tender chicken, perfectly cooked penne, and a luscious tomato-cream sauce that coats every bite. It’s a restaurant-worthy meal you can easily make at home, and once you try it, it’s going straight into your regular dinner rotation.

What makes this dish so special is the layers of flavor. You’ve got the smoky, slightly spicy chorizo crisped up to perfection. The chicken gets a quick sear and finishes cooking in the sauce so it stays juicy and flavorful. Meanwhile, garlic, onion, tomato paste, and a splash of cream team up to create a sauce that’s comforting, tangy, and velvety smooth. Add parmesan cheese and a bit of butter? Game over.

Let’s walk through every part of this recipe, from choosing your ingredients to reheating leftovers the right way. Whether you’re cooking for family, guests, or just meal prepping for the week, this pasta delivers comfort and flavor in every forkful.

The Perfect Comfort Food

Chicken and Chorizo Pasta is the kind of meal that warms your soul. It’s filling but not heavy, rich but not overwhelming, and absolutely packed with flavor. Whether it’s a chilly fall evening or a busy weeknight when you want something hearty and satisfying, this dish has your back.

Here’s why it works:

Meat lovers get the best of both worlds—juicy chicken and smoky chorizo.
Pasta fans get a creamy sauce that clings to every bite.

Busy cooks get a recipe that feels fancy but comes together with minimal fuss.

It’s comfort food elevated. Think of it like mac and cheese’s bold, flavor-packed cousin with a Spanish twist. And even better? It reheats beautifully for next-day lunches or dinners.

Ingredients Breakdown

This dish may look impressive, but the ingredients are simple and pantry-friendly. Here’s what each one does:

Spanish chorizo (6 oz): Adds smoky, garlicky, spicy depth.
Chicken breasts (2, cubed): Lean protein that absorbs flavor from the sauce.
Penne pasta (8 oz): Holds sauce well thanks to its tubular shape.
Onion & garlic: Build the aromatic base of the sauce.

Tomato paste + diced tomatoes: Provide acidity and richness.
White sugar (½ tsp): Balances out the acidity in tomatoes.
Olive oil (2 tbsp): Used to sauté and bring richness.
Heavy cream (1 cup): Makes the sauce luxurious and silky.

Butter (2 tbsp): Enhances creaminess and adds shine.
Parmesan (½ cup): Adds saltiness and umami.
Salt, black pepper, chili flakes: For seasoning and spice.
Oregano (1½ tsp): Adds a herbaceous, slightly earthy depth.

Optional extras: Add spinach, sun-dried tomatoes, or roasted red peppers for more color and flavor.

Choosing the Right Chorizo

Chorizo is the flavor powerhouse in this dish. But not all chorizo is created equal, and choosing the right kind makes a huge difference.

For this pasta, go with Spanish chorizo, which is a cured, firm sausage seasoned with smoked paprika and garlic. It holds its shape when sliced and pan-fried, creating crispy edges and releasing flavorful oils that form the base of the sauce. Those little browned bits left in the pan? That’s liquid gold.

Avoid Mexican chorizo for this recipe—it’s soft, raw, and much greasier. It’s great in tacos or breakfast burritos, but it will fall apart and make your sauce oily and loose.

Cooking tip:
Slice Spanish chorizo into bite-sized coins or half-moons. Sauté it over medium-high heat until slightly crispy—about 1–2 minutes. Don’t overcook it, or it can become tough.

Can’t find Spanish chorizo? Substitute with:

Andouille sausage for a smoky kick
Turkey or chicken chorizo for a lighter option
Plant-based chorizo if you’re cooking vegetarian

Just make sure it’s firm and sliceable—not the spreadable kind.

Chicken: Tips for Juicy, Flavorful Bites

Chicken breast gets a bad rap for being dry, but when handled right, it’s tender and full of flavor. The trick is to cook it in two stages:

Pan-sear until almost done – This locks in the juices and gives the chicken some browning.
Finish cooking in the sauce – The chicken absorbs the flavors of the cream, tomatoes, and spices, staying juicy and moist.

Cooking tips:

Cube your chicken evenly so it cooks at the same rate.
Use medium-high heat and don’t overcrowd the pan—give the chicken space to brown.
Season simply with salt and black pepper—the sauce will bring the rest.

The final result? Bite-sized chunks of moist, well-seasoned chicken that soak up all the creamy, tomatoey goodness.

Pasta: Why Penne Works So Well

Penne pasta is a smart choice here because its hollow shape and ridges trap sauce inside, giving you a burst of flavor in every bite. It’s also sturdy enough to hold up against the chunks of chicken and chorizo.

Other great options:

Rigatoni – Similar to penne, just wider
Fusilli or rotini – Twists that grip sauce beautifully
Farfalle – Adds a fun texture

Avoid thin pastas like spaghetti or angel hair—they just don’t hold the creamy sauce as well.

Cooking tip:
Boil your pasta until al dente, then reserve at least ½ cup of pasta water before draining. The starch in the pasta water helps emulsify the sauce and makes it cling perfectly to the noodles.

Building the Flavor Base

The flavor journey starts after you’ve browned your meats. What’s left in the pan—the fond—is full of deep flavor. Here’s how to build it up:

Add olive oil and diced onion, cooking until soft and translucent.

Stir in garlic just until fragrant—don’t burn it!
Add tomato paste and cook it down for a full minute. This caramelizes it, intensifying the umami flavor.
Sprinkle in sugar to balance acidity from the tomatoes.
Pour in diced tomatoes and use a spatula to break down the chunks. Scrape up all the browned bits from the bottom—that’s where the flavor lives!

This combo creates a rich, savory base that will make your sauce taste like it simmered for hours—even if it only took 15 minutes.

Creamy Tomato Sauce Perfection

The addition of heavy cream transforms your tomato sauce into a restaurant-quality pink sauce that’s rich, velvety, and perfectly balanced. It tames the acidity of the tomatoes and enhances the bold flavors from the chorizo and spices.

How to do it right:

Add cream after the tomatoes have simmered down a bit.
Keep the heat at medium-low or lower to prevent curdling.

Stir continuously for a few minutes as it reduces.

Then, add in oregano for herbal depth and a splash of pasta water to loosen the sauce and help it coat the pasta evenly.

Important: Never let the cream boil—this causes separation and a grainy texture. Keep it at a gentle simmer for a smooth, cohesive sauce.

Finishing Touches: Butter and Parmesan

Once your sauce is simmering gently, it’s time for those little luxury touches that elevate the whole dish: butter and parmesan cheese. These two ingredients add richness, silkiness, and a salty, nutty depth that rounds out every bite.

Why these ingredients matter:

Butter (2 tbsp): Adds a luscious mouthfeel and helps the sauce cling better to the pasta. It also mellows the acidity from the tomatoes.
Freshly grated parmesan (½ cup): Provides that unmistakable savory, umami kick and helps thicken the sauce.

Pro tip:
Always grate parmesan fresh from a block. Pre-grated cheese often contains anti-caking agents that prevent smooth melting and can make the sauce gritty or grainy.

Once the butter and cheese are whisked in, you’ll notice your sauce become creamy, glossy, and rich—just the way it should be. At this point, return the chorizo to the pan and let it simmer for a couple of minutes to reheat and release more flavor into the sauce.

Bringing It All Together

Now comes the fun part—bringing all the elements together into one dreamy, spicy, creamy bowl of pasta.

Here’s how to finish:

Add the chicken back to the sauce and simmer until it’s fully cooked through and tender. This allows the meat to soak up all the flavor without drying out.

Toss in your al dente penne and mix until everything is evenly coated.
If the sauce feels too thick, add a bit more reserved pasta water—a tablespoon at a time—until it reaches your ideal consistency.
Taste and adjust seasoning. Add more salt, pepper, or red chili flakes if you want to turn up the heat.

Every bite should be creamy, meaty, and packed with flavor. The pasta should be completely coated, not swimming in sauce. Finish with extra parmesan and serve immediately while it’s hot and glossy.

Optional Add-ins and Substitutions

This recipe is super flexible and easy to customize. Here are a few fun ways to mix it up:

Add-ins:

Red chili pepper flakes: Turn up the spice for heat lovers.

Baby spinach or kale: Toss in just before adding the pasta for extra greens.
Sun-dried tomatoes: Adds sweet-tart intensity.
Roasted red peppers: Adds smokiness and color.
Mushrooms: Sauté with onions for extra umami.

Substitutions:

Use Italian sausage instead of chorizo for a milder dish.
Use rotisserie chicken to save time.
Swap heavy cream for coconut milk or a dairy-free creamer for a lighter version.

Use gluten-free pasta for dietary needs.

You can easily tailor this recipe to your taste without compromising the delicious core flavor.

Portion Size & Serving Suggestions

This dish yields 4 hearty servings, with about 2 oz of pasta per person. If you’re serving more people or want to stretch it further, you can increase the pasta to 10 oz total, but you’ll need to adjust the salt, pepper, and pasta water to maintain that bold flavor.

Serve it with:

A side salad with balsamic vinaigrette to cut through the richness

Garlic bread or crusty baguette to mop up extra sauce
Roasted vegetables like zucchini or bell peppers
A glass of red wine (Tempranillo or Rioja pairs beautifully)

This is a full, filling meal on its own, but with a couple of simple sides, you’ve got a full-on feast.

Storage Tips

Got leftovers? This pasta stores like a champ and even tastes better the next day once the flavors have had time to mingle.

Storage Guidelines:

Let the pasta cool completely before storing.
Place in an airtight container.
Store in the fridge for 3–5 days.
For longer storage, freeze in portions for up to 3 months.

Pro tip: When freezing, leave out garnishes and fresh herbs. Add those after reheating for the best texture and flavor.

How to Reheat Chicken and Chorizo Pasta

Whether you’re warming it up for lunch or reviving it for dinner, here’s how to reheat your pasta without drying it out or breaking the sauce.

Option 1: Microwave (Quick & Easy)

Place a single serving in a microwave-safe bowl.
Add 1–2 tbsp of water, broth, or pasta water.
Cover loosely and microwave on medium heat for 1 minute.
Stir, then continue in 15-second bursts until hot.

Option 2: Skillet (Best Texture)

Add pasta to a non-stick skillet over medium-low heat.
Splash in a little broth or water.
Stir often and reheat until warm and the liquid is absorbed.

Option 3: Oven (Best for Large Portions)

Preheat oven to 350°F.
Transfer pasta to a baking dish and drizzle with liquid.
Cover with foil and heat for about 15 minutes, or until warmed through.

Avoid boiling or using high heat—it can make the sauce break and turn grainy.

Common Mistakes to Avoid

Even a simple recipe like Chicken and Chorizo Pasta can go wrong if you’re not careful. To make sure your dish turns out rich, creamy, and full of flavor every single time, here are the top mistakes to watch out for—and how to avoid them.

1. Overcooking the Chicken

Overcooked chicken = dry, chewy bites.
Fix: Sear the chicken until almost cooked, then finish it in the sauce. This keeps it tender and juicy while infusing it with flavor.

2. Using Pre-Grated Cheese

Store-bought shredded parmesan often contains anti-caking agents that make your sauce gritty.
Fix: Always grate fresh parmesan straight from the block for a smoother, richer finish.

3. Letting the Sauce Boil

Boiling can cause the cream to curdle and the cheese to separate.
Fix: Keep the sauce at a gentle simmer, especially after adding cream and cheese.

4. Skipping the Pasta Water

Pasta water is liquid gold—it helps thicken the sauce and makes it cling to the pasta.
Fix: Always reserve at least ½ cup of pasta water before draining your penne.

5. Using the Wrong Chorizo

Mexican chorizo is soft and greasy, which won’t work for this dish.
Fix: Use Spanish chorizo or another firm, cured sausage that can be sliced and browned.

6. Not Tasting as You Go

Chorizo can vary in salt and spice levels, so seasoning at the end without tasting can throw things off.
Fix: Taste the sauce after you add the cream and adjust salt, pepper, and chili flakes to your liking.

Final Thoughts

Chicken and Chorizo Pasta isn’t just another weeknight dinner—it’s a flavor-packed, creamy, and satisfying comfort food you’ll want to make again and again. It blends the bold, smoky heat of Spanish chorizo with tender chicken, all wrapped in a luscious tomato-cream sauce and tossed with pasta that soaks it all up.

From the first bite, this dish delivers on all fronts: it’s hearty, comforting, and perfect for both family dinners and cozy date nights. Plus, it’s easy to adapt, store, and reheat, making it a reliable go-to meal for busy households.

So next time you’re craving something indulgent but not overly fussy, reach for this recipe—you won’t regret it. Serve it with some crusty bread, a side salad, and a generous sprinkle of parmesan for a dinner that tastes like it came from your favorite restaurant.

FAQs Chicken and Chorizo Pasta

1. Can I use a different type of pasta?
Yes! Penne is ideal because of its shape, but rigatoni, fusilli, or farfalle also work well. Just avoid delicate pastas like angel hair—they won’t hold up to the thick sauce.

2. What’s the best way to make it spicier?
Add red chili flakes during the simmering stage or use a spicier variety of chorizo. You can also stir in a dash of hot sauce or smoked paprika for an extra kick.

3. Can I make it ahead of time?
Absolutely. Prepare the dish fully, let it cool, and refrigerate. It keeps well for 3–5 days in the fridge or up to 3 months in the freezer. Reheat gently to preserve the creamy texture.

4. Is there a dairy-free version?
You can swap heavy cream for coconut milk or a plant-based cooking cream. Use dairy-free parmesan or skip it altogether—just expect a slightly different flavor.

5. How can I bulk it up with veggies?
Add spinach, mushrooms, zucchini, or roasted red peppers. Just stir them in before adding the cream so they cook through and blend with the sauce.

Chicken and Chorizo Pasta

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Author: Lora

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Description

Ingredients

▢6 oz Spanish chorizo

▢8 oz dried penne

▢2 boneless and skinless chicken breasts, cubed, (about 6 oz each)

▢1½ cups diced yellow onion

▢1½ tablespoons minced garlic

▢2 tablespoons tomato paste

▢½ teaspoon white sugar

▢2 tablespoons olive oil

▢1 can (14.5 oz) diced tomatoes

▢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)

▢½ teaspoon salt

▢black pepper , (to taste)

Optional:

▢red chili pepper flakes, (to taste)

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Instructions

Bring a large pot of water to a boil then season with salt(see notes). Cook the penne until al dente. Reserve at least ½ cup of pasta water for later use.

In a skillet, heat 1 tablespoon of oil over medium-high heat. Cook the chorizo and stir often for 1-2 minutes, until slightly crispy. Transfer to a plate.

Add cubed chicken, season with salt and black pepper, and cook until the meat is almost done. Transfer to a plate.

Add 1 tablespoon of oil to the pan, cook the onion until soft on medium heat, about 3 minutes. Add the garlic and stir just until fragrant. Add the tomato paste, stir for 1 minute. Add sugar and stir to combine.

Add the diced tomatoes. Use a spatula to crush most of the tomato chunks and gently scrape any brown bits from the bottom of the pan to prevent burning.

Add heavy cream, oregano, and ½ cup of pasta water. Simmer for 3 minutes or until reduced and slightly thickened.

Reduce the heat to medium-low. Whisk in butter and parmesan cheese. Add the chorizo, simmer for 2 minutes or longer until the sauce is thickened and creamy to your liking and enough to cover the pasta. Add salt, black pepper, and red chili pepper flakes if needed.

Add the chicken and simmer for 1-2 minutes or until the meat is fully cooked. Add the pasta and toss to combine.

Notes