This creamy chicken and chorizo pasta is a quick and easy weeknight meal that the whole family will love. Made with simple ingredients, this dish comes together in under an hour and is packed full of flavor. Serve it with a side of garlic bread for a complete meal.
Creamy Chicken And Chorizo Pasta Recipe
When you are looking for a new pasta recipe to try, this creamy chicken and chorizo pasta is a great option. Chorizo is not everyone's cup of tea, however, it makes a great addition to this dish because of its flavor. If you are not a fan of chorizo, you can leave it out or substitute it with another type of sausage such as kielbasa.
This pasta dish is also great for meal prep which will help cut down on cooking time. Simply cook the chorizo and chicken ahead of time with the tomato sauce. You can store it in the fridge in an airtight container for up to 3 days or in the freezer for 3 months. Heat it up and then add the double cream (heavy cream) when you are ready to eat so that is nice and hot. That is the best way to enjoy this pasta really when it is freshly made.
Love creamy pasta, check out these recipes, creamy cajun chicken pasta, and pink sauce pasta.
Related recipe: chicken and chorizo jambalaya
What you need to make creamy chicken and chorizo pasta
You will need the following ingredients to make this delicious creamy chicken and chorizo pasta at home.
Pasta: I used rigatoni but you can use penne pasta or any other small-shaped pasta of choice.
Chorizo: this is a dry cured pork sausage and is of Spanish origin. I used mild chorizo, use a spicy one if you prefer.
Boneless skinless chicken breast: sub with boneless skinless chicken thighs
Passata
Double cream same as heavy cream
Onions
Garlic
Olive oil
Dried sage
Dried thyme
Smoked paprika
Parmesan cheese
Salt and black pepper to taste
Seasoning variations
If you don't have dried sage and would still like to make this recipe then you can use any of the following seasonings.
Cajun seasoning
Italian seasoning or whatever you are comfortable with
How to make creamy chicken and chorizo pasta
Boil the pasta: bring a large pot of salted water to a boil and cook the pasta according to the packet instructions until al dente reserving some pasta water. In the meantime, make the creamy sauce
Make the creamy tomato sauce: heat up olive oil in a large skillet over medium heat, add the onions, and saute until soft and translucent. Stir in the chorizo and cook for about 2 minutes or so or until it releases its oil and is fragrant. Add the cubed chicken breast and cook until white then stir in the chopped garlic and cook for 30 seconds.
Pour in the passata, dried sage, dried thyme, smoked paprika, salt, and pepper to taste, and stir to combine. reduce the heat and simmer for about 5 minutes.
Pour in the double or heavy cream, and carefully stir to combine.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. If it is too thick, add some pasta water to help thin it out and coat the pasta nicely.
Garnish with freshly chopped parsley and freshly grated Parmesan cheese, and serve immediately. Enjoy!
Tips
- When seasoning the creamy tomato sauce, keep in mind that the pasta is already salted.
- Removing the skin of the chorizo is not necessary, however, I do it because it gives the dish a more refined texture.
- You can use any type of sausage in this recipe such as kielbasa, andouille, or even Italian sausage.
- The chicken breasts can be replaced with chicken thighs for a juicier dish. Also, make sure to cube the chicken in similar bite sizes so that they cook evenly.
How to store
This dish can be stored in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop until heated through. You may need to add a splash of water or milk to thin out the sauce if it has thickened up too much when reheating.
More creamy pasta you should try next
Creamy Chicken And Chorizo Pasta Recipe
Ingredients
- 300 g rigatoni pasta
- 200 g chorizo skin removed and sliced
- 300 g boneless skinless chicken breast cubed into bite size
- 400 g passata
- ½ cup double cream same as heavy cream
- 1 cup onions finely chopped
- 4 garlic cloves minced
- 1 Tablespoon olive oil
- ½ teaspoon dried sage
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- Parmesan cheese to serve freshly grated is best
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions until al dente reserving some pasta water. In the meantime, make the creamy sauce
- Heat up olive oil in a large skillet over medium heat, add the onions, and saute until soft and translucent. Stir in the chorizo and cook for about 2 minutes or so or until it releases its oil and is fragrant. Add the cubed chicken breast and cook until white then stir in the chopped garlic and cook for 30 seconds.
- Pour in the passata, dried sage, dried thyme, smoked paprika, salt, and pepper to taste, and stir to combine. reduce the heat and simmer for about 5 minutes.
- Pour in the double or heavy cream, and carefully stir to combine.
- Add the cooked pasta to the skillet with the sauce and toss to coat evenly. If it is too thick, add some pasta water to help thin it out and coat the pasta nicely.
- Garnish with freshly chopped parsley and freshly grated Parmesan cheese, and serve immediately. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious creamy cajun and chicken recipe that you can make at home in under 15 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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