When Mr. Garlic tried this Chicken & Chorizo Pasta he gave an enthusiastic two thumbs up. Made with tender chicken, spicy chorizo, onion, and pasta all in a garlicky Parmesan cream sauce. And to make things even better, it all comes together in just 30 minutes. Winner, winner, chicken & chorizo dinner.
Why You'll Love this Chicken & Chorizo Pasta:
- Real Big Flavor, Minimal Effort. Spicy chorizo, cream, garlic, and grated Parmesan cheese give this pasta dish max flavor without a long list of ingredients or complicated steps.
- One Pot, One Pan. Cook your pasta in one pot, and finish up in one pan. Less cleanup is always a win in my book.
- Comes together in just 30 minutes.
Jump to:
Key Ingredients:
- Short-Cut Pasta: Such as rotini, penne, or rigatoni. Salt the water well and be sure to save the pasta water for the sauce!
- Chorizo: This sausage is spicy yet flavorful. Look for uncooked Mexican-style chorizo, and remove the casing before cooking.
- Boneless, Skinless Chicken: I used chicken tenders, but you can also use chicken breast or thighs. Cut into even bite sized pieces.
- Tomato Pasta: This usually comes in a tube or small tin. All little goes along way to add depth.
- Heavy Cream & Pasta Water: Work together to create the creamy sauce. Again, don't forget to save the pasta water! It's called liquid gold for a reason!
- Grated Parmesan Cheese: Adds a salty, umami flavor to the sauce. And some more for topping.
Dietary Swaps:
- Gluten-Free: Use your favorite gluten-free short-cut pasta (for this recipe I used Goodles Loopdy-Loos, which Mr. Garlic said was his favorite GF pasta thus far), and double-check all pre-packaged ingredients to ensure they are labeled gluten-free.
- Dairy-Free: Use dairy-free versions of butter, cream (Silk makes a decent heavy cream substitute), and Parmesan cheese.
- Low-Carb/Keto: Swap the pasta for riced cauliflower or zucchini noodles. The chicken, chorizo, and sauce would also be great served over cauliflower mash with a side of veggies.
- No Pork: Substitute pork chorizo for chicken chorizo which can be found at stores such as Target, Sprouts, or Whole Foods.
Recipe Variations:
- Make it a Pasta Bake: Cook the recipe as directed, add to a baking dish, top with shredded mozzarella cheese and more Parmesan. Bake until bubbly and golden.
- Add a Splash of White Wine: One of my favorite ways to add depth to pasta dishes, add a splash of white wine after adding the garlic and let it simmer a minute. White wine adds acidity which balances the flavors.
- Need More Heat? Use hot chorizo, add red pepper flakes, or a few dashes of hot sauce to crank up the heat.
How to Make Chicken & Chorizo Pasta:
- Cook your pasta until al dente. Reserve ½ cup of the pasta water before draining.
- Sauté the chorizo in butter for a couple of minutes.
- Add chicken and onion and cook until the chicken is golden and cooked through.
- Stir in garlic and tomato paste, letting it cook briefly.
- Pour in cream, then add parmesan, spinach, pasta, and the reserved pasta water.
- Simmer until thickened and the spinach is wilted.
Tips & Notes:
- Check your chorizo package to see if the casing needs to be removed. Many Mexican-style chorizos comes in a casing that isn't meant to be cooked.
- Remember to save your pasta water! You will need it for the sauce.
- Serve with a salad or roasted veggies.
Storage & Reheating:
- Store leftovers in an air-tight container in the fridge for up to 3 days. Note, the sauce will thicken as it sits in the fridge.
- Reheat on the stove-top with a splash of cream or broth or a mix of both to loosen the sauce. Stir often until warmed through.
- Not Freezer-Friendly.
FAQs:
What is Chorizo?
Chorizo is a spiced pork sausage common in Mexican and Spanish cuisine. For this recipe I used uncooked Mexican-Style chorizo.
Should I peel chorizo before cooking?
Not all chorizos have the be peeled, but Mexican-Style chorizo usually comes in a case that is not meant to be cooked or eaten. If unsure, double check your packaging.
Does store-bought chorizo need to be cooked?
Generally, yes. Unless it is labeled as "ready to eat". But most chorizo sold the U.S. is raw and needs to be fully cooked before eating.
More Pasta Recipes You Will Love:
- Lemon Chicken Orzo Pasta
- One-Pot Creamy Cajun Ravioli Pasta with Sausage & Peppers
- 20-Minute Walnut & Brown Butter Pasta with Pecorino Romano
- 30-Minute Homemade Stroganoff Hamburger Helper
- Creamy Mushroom Chicken Pasta
Recipe
Chicken & Chorizo Pasta
Made with tender chicken, spicy chorizo, onion, and pasta all in a garlicky Parmesan cream sauce. And to make things even better, it all comes together in just 30 minutes.
Ingredients
- ¾ cup dry short-cut pasta penne, rotini, etc.
- 1 tablespoon butter
- 4 oz Mexican chorizo casings removed, if needed
- ½ white onion diced
- 1½ cups boneless skinless chicken cut into bite-sized pieces
- 1 tablespoon minced garlic
- 1 teaspoon tomato paste
- ½ cup heavy cream
- ½ cup reserved pasta water
- 1 cup chopped spinach
- 2 tablespoon grated Parmesan cheese
- Salt & Pepper to taste
Instructions
- Cook the Pasta: Boil pasta in generously salted water according to package directions until al dente. Reserve at least ½ cup of pasta water before draining. Set pasta aside.
- Sauté the Chorizo: In a large skillet, melt butter over medium-high heat. Add the chorizo and cook for about 2 minutes, breaking it up as it browns.
- Add Chicken and Onion: Stir in the chicken and diced onion. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and the onions are soft.
- Add Garlic and Tomato Paste: Stir in the garlic and cook for 1 minute. Then add the tomato paste and stir to combine.
- Add Cream: Pour in the cream followed by the grated parmesan and chopped spinach.
- Add Pasta & Pasta Water: Add the cooked pasta and reserved pasta water to the skillet. Toss well to coat and simmer on medium-low for a few minutes until the sauce thickens slightly and clings to the pasta.
- Serve: Top with more Parmesan and enjoy!
Notes
- Reserve at least ½ cup pasta water or more.
- Store leftovers in the fridge in an airtight container for up to 3 days. Note, sauce will thicken as it sits in the fridge.
- To Make Gluten-Free, use your favorite gluten-free pasta and double check all pre-packaged ingredients (especially sausage).
- Nutrition information is an estimate only.
Nutrition
Calories: 445kcalCarbohydrates: 23gProtein: 26gFat: 28gSaturated Fat: 11gFiber: 2gSugar: 2g
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Tried This Chicken & Chorizo Pasta? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy recipe. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Mr. Garlic gives this one 2 enthusiastic thumbs up. Super flavorful, so easy to make, and only in 30 mins.