This Chorizo Chicken Pasta is a hearty, flavorful pasta dish that's so cozy and comforting. It's a great dish to make for any weeknight dinner.
Chicken and pasta are the ultimate comfort food combo.
Together, you can create so many versatile dishes, like Instant Pot Tuscan Chicken Pasta, Chicken Marsala Pasta, and Instant Pot Cajun Chicken Pasta.
For even bolder flavor, try this Chorizo Chicken Pasta recipe.
With ground Mexican chorizo, chicken breast, pasta, herbs, and spices, this is a nourishing dinner recipe that's easy to make for even the busiest weeknight.
Jump to:
🌟 Why this recipe works
With a delicious mix of chicken, pasta, and a bit of heat, this hearty dish may just become your favorite go-to comfort food.
Easy-to-find ingredients: All the ingredients in this recipe are readily available at your local supermarket, even the chorizo. So you don't have to look for specialty stores or search online.
Perfect level of spiciness: If you like heat, but not too much, this dish is for you. The chorizo sausage adds a mild kick that you can definitely notice, but isn't overpowering.
A tasty twist on pasta: We love traditional red pasta sauces and creamier ones like alfredo, but this recipe puts a yummy new spin on pasta that your family will crave.
Simple to make dairy free: If you're on a non-dairy diet, simply swap out the heavy cream for dairy-free whipping cream. And use non-dairy cheese shreds for the parmesan. This pasta will be just as rich, creamy, and delicious.
🛒 Ingredient notes
- Mexican chorizo - This recipe calls for Mexican chorizo which is ground, not to be confused with Spanish chorizo, which is usually sold similar to salami.
- Chicken breasts - Sliced into even-sized cubes.
- Pasta - I like to use cellentani pasta as the hollow corkscrew shape helps soak up the sauce. You can use any corkscrew shape, like fusilli or rotini, or even tube-shaped pastas like rigatoni or penne.
- Chili flakes - A small amount of chili flakes for a little extra kick.
- Red pepper - This adds a bit of texture and color to the dish.
- Olive oil - To sauté the chicken.
- Red onions and garlic - For depth of flavor.
- Basil and oregano - These provide a nice herbiness.
- Tomato paste - To add some acidity and thickness to the sauce.
- White wine - For a little more acidity and a pleasant brightness.
- Heavy cream - To give the sauce a smooth creaminess. I use my favorite dairy-free heavy cream to keep it dairy-free.
- Chicken stock - This adds even more flavor and helps balance the overall richness.
- Parmesan - Some parmesan shreds give the sauce a touch of tanginess.
- Salt and pepper - to taste.
- Parsley - For garnish.
✅ Step-by-step instructions
Don't let the amount of ingredients intimidate you. This pasta really is easy to make. Here are some step-by-step photos to help you. And you'll find the full list of ingredients, as well as measurements in the printable recipe card at the bottom of this post.
- Start to cook the pasta in a large pot.
- Then begin on the sauce. Heat the olive oil in a large braiser and saute the chicken and chorizo together, until almost cooked through.
- Stir in the red pepper and red onion.
- Make sure they're combined throughout.
- Then mix in the garlic, oregano, chili flakes, and tomato paste.
- Gently pour in the white wine and chicken stock and bring the sauce to a low boil.
- Then lower the heat and stir in the cream.
- Add the cooked pasta to the sauce and mix well.
- Sprinkle in the rest of the herbs and the parmesan. Enjoy!
👩🏻🍳 Recipe FAQs
This recipe uses Mexican chorizo. It's a raw, spicy ground sausage that can be made with pork or beef. Either will work in this dish. But since it's raw, it's important to cook it all the way through. Avoid using Spanish chorizo. It's cured and aged and looks more like salami when sold.
Cellentani is a great option as the hollow corkscrew shapes are great for trapping the sauce. But you could also use rigatoni, penne, fusilli, or something similar to help attract and soak up the sauce.
Place any leftovers in an airtight container and store them in the fridge. They should keep for up to 3-5 days.
🍽 Serving ideas
This rich pasta is a rich, satisfying entree that pairs well with lighter appetizers and sides. Serve it with a flavorful orzo pesto salad or melon and prosciutto caprese salad. Or try it alongside some garlic rosemary roasted carrots.
And of course, it goes great with some fresh, hot garlic bread.
🍷 🥂 Wine pairings
Chorizo chicken pasta can pair well with both red and white wines. Here are a few recommendations:
Pinot Noir - These typically acidic wines will highlight the acidity from the tomato paste and white wine in the pasta. And the Pinot's fruitiness will help balance the richness of the dish.
Garnacha - This Spanish red wine has a hint of spice that will complement the heat of the pasta while not overwhelming it.
Sauvignon Blanc - Prefer a white wine? A dry, herbaceous French Sauvignon Blanc will pair well with the herbs in this dish. And the wine's high acidity and crisp finish will help even out the creaminess of the sauce.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large pot - I like this 6-quart, non-stick pot. It works great for making pasta.
- Braiser or casserole - This casserole from Lodge is both durable and much less expensive than some other options.
More pasta recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chorizo Chicken Pasta
Equipment
- 1 Large Skillet or braiser
Ingredients
- 12 ounces pasta corkscrew shape or tube shape
- 1 Tablespoon extra virgin olive oil
- 9 ounces ground chorizo* (see Notes)
- 1 pound chicken breast, diced into equal sized cubes
- 1 cup diced red pepper
- ⅓ cup finely diced red onion
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried red chili flakes
- 1 Tablespoon tomato paste
- ⅓ cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup chopped basil leaves
- 1 Tablespoon chopped fresh parsley, plus more for serving
- ½ cup grated parmesan cheese, plus more for serving
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large stockpot with boiling water, cook the pasta according to package directions. Meanwhile, start on the meat and sauce.
- Add the olive oil to a large braiser or other large pan over medium-high heat. Once the oil is hot, add the diced chicken and cook for about 4-5 minutes, just until the chicken is mostly cooked.
- Add the red pepper and red onion, and stir.
- Add the garlic, oregano, chili flakes, and tomato paste. Stir. Then slowly pour in the white wine and stir together.
- Add the chicken stock and bring the mixture to a low boil.
- Lower the heat to medium and slowly stir in the cream. Cook for about 2 minutes, stirring constantly.
- Add the drained and cooked pasta, along with about ¼ of the hot starchy pasta water. Stir to combine.
- Sprinkle in the basil, parsley, parmesan, salt, and pepper. Serve immediately, garnished with more parsley and parmesan, if desired.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Leave a Reply