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Creamy Chicken and Chorizo Pasta

Creamy Chicken and Chorizo Pasta

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Short Description

Creamy Chicken and Chorizo Pasta is a rich and flavorful dish that combines tender chicken, smoky chorizo, and a velvety cream sauce. With hints of garlic, herbs, and Parmesan, this pasta dish is perfect for a comforting meal that feels gourmet but is simple enough for a weeknight dinner.

Why You’ll Love This Recipe

  • Rich and Creamy: The combination of double cream and Parmesan creates a luxurious sauce.
  • Smoky and Spicy: Chorizo and chili flakes add depth and a hint of heat.
  • Well-Balanced Flavors: Herbs, garlic, and fresh basil bring a fragrant touch.
  • Quick and Easy: Ready in about 30 minutes, making it perfect for busy nights.
  • Versatile: Easily adjustable with different pasta types or added vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 300g (10.5 oz) rigatoni (or another short pasta)
  • 1 tablespoon olive oil
  • 170g (6 oz) chorizo, sliced
  • 350g (12 oz) chicken breast, diced
  • 1 small red onion, finely diced
  • 1 small red pepper, diced
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ¼ teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 200ml (1 cup) chicken stock
  • 200ml (1 cup) double cream
  • 6 fresh basil leaves, roughly torn
  • 1 tablespoon fresh parsley, chopped
  • 30g (⅓ cup) grated Parmesan

Directions

  1. Cook the Pasta:

    • Bring a pot of salted water to a boil.
    • Cook the pasta according to the package instructions until al dente.
    • Reserve 1 cup of pasta water, then drain and set aside.

  2. Cook the Chorizo and Chicken:

    • Heat the olive oil in a large pan over medium-high heat.
    • Add the chorizo and cook for 1-2 minutes until slightly crispy and releasing its oils.
    • Add the diced chicken and cook for 4-5 minutes until mostly cooked through.

  3. Sauté the Vegetables:

    • Stir in the red onion and red pepper.
    • Cook for another 2-3 minutes until softened.

  4. Build the Sauce:

    • Add the garlic, oregano, marjoram, chili flakes, and tomato paste. Stir well to coat the ingredients.
    • Pour in the chicken stock and bring to a gentle simmer.

  5. Add the Cream:

    • Lower the heat and stir in the double cream. Let it simmer for 1-2 minutes, then turn off the heat.

  6. Combine Everything:

    • Add the cooked pasta to the pan and toss everything together.
    • If needed, add a splash of reserved pasta water to loosen the sauce.

  7. Finish and Serve:

    • Stir in the basil, parsley, and grated Parmesan.
    • Season to taste with salt and pepper.
    • Serve immediately with extra Parmesan on top.

Servings and Timing

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Add Greens: Stir in baby spinach or kale at the end for extra nutrients.
  • Spicier Option: Increase the chili flakes or use spicy chorizo.
  • Cheese Upgrade: Try Pecorino Romano instead of Parmesan for a sharper flavor.
  • Mushroom Addition: Add sliced mushrooms for extra texture and umami.
  • Gluten-Free: Use gluten-free pasta for a gluten-free version.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in the microwave or on the stovetop over low heat, adding a splash of cream or water to loosen the sauce.
  • Freezing: Not recommended, as the cream-based sauce may separate.

FAQs

Can I use a different type of pasta?

Yes, penne, fusilli, or farfalle work well with this sauce.

What if my sauce is too thick?

Add a bit of the reserved pasta water to thin it out.

Can I substitute heavy cream for double cream?

Yes, heavy cream works as a substitute, though double cream is richer.

How do I prevent the chorizo from releasing too much oil?

If needed, drain excess oil after cooking the chorizo before adding the chicken.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs will add extra juiciness and flavor.

What type of chorizo should I use?

Use Spanish chorizo for a firm, smoky flavor or Mexican chorizo for a spicier, softer texture.

Is this dish spicy?

The chili flakes give mild heat, but you can adjust the spice level as needed.

Can I make this dish ahead of time?

Yes, but the sauce may thicken. Add a splash of cream or broth when reheating.

What can I serve with this dish?

A side salad or garlic bread pairs well with this pasta.

Can I make this recipe dairy-free?

Substitute the cream with a dairy-free alternative like coconut cream and use dairy-free cheese.

Conclusion

Creamy Chicken and Chorizo Pasta is a deliciously indulgent dish with smoky, savory, and creamy flavors. Its quick preparation makes it ideal for both weeknight meals and special occasions. Try this recipe and enjoy a satisfying, restaurant-quality pasta dish at home!

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Creamy Chicken and Chorizo Pasta

Creamy Chicken and Chorizo Pasta

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  • Author: Grace
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean, Spanish-Italian Fusion
Print Recipe

Description

This Creamy Chicken and Chorizo Pasta is a rich, flavorful dish with smoky chorizo, tender chicken, and a velvety tomato-cream sauce. Infused with garlic, herbs, and a touch of spice, this comforting pasta is perfect for a quick weeknight dinner or a special meal!

Ingredients

Scale
  • 300g (10.5 oz) rigatoni (or another short pasta)
  • 1 tablespoon olive oil
  • 170g (6 oz) chorizo, sliced
  • 350g (12 oz) chicken breast, diced
  • 1 small red onion, finely diced
  • 1 small red pepper, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 200ml (1 cup) chicken stock
  • 200ml (1 cup) double cream
  • 6 fresh basil leaves, roughly torn
  • 1 tablespoon fresh parsley, chopped
  • 30g (1/3 cup) grated Parmesan

Instructions

Cook the Pasta

Bring a pot of salted water to a boil and cook the pasta according to package instructions.
Reserve 1 cup of pasta water, then drain the pasta and set aside.
Cook the Chorizo & Chicken

Heat olive oil in a large pan over medium-high heat.
Add chorizo and cook for 1-2 minutes until slightly crispy.
Add diced chicken and cook for 4-5 minutes, until mostly cooked through.
Sauté the Veggies & Seasoning

Stir in the red onion and red pepper, cooking for 2-3 minutes until softened.
Add garlic, oregano, marjoram, chili flakes, and tomato paste. Stir well to combine.
Make the Sauce

Pour in the chicken stock and bring to a gentle bubble.
Lower the heat and stir in the double cream, letting it simmer for 1-2 minutes before turning off the heat.
Combine Everything

Add the cooked pasta to the pan and toss everything together.
If needed, add a splash of the reserved pasta water to loosen the sauce.
Finish & Serve

Stir in the basil, parsley, and grated Parmesan.
Season to taste and serve immediately with extra Parmesan on top.

Notes

  • For extra richness, use full-fat double cream.
  • For added greens, toss in baby spinach just before adding the pasta.
  • If the chorizo releases too much oil, remove some before continuing.
  • Leftovers can be reheated in the microwave but are best enjoyed fresh.

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