When Mr. Garlic tried this Chicken & Chorizo Pasta, he gave it two enthusiastic thumbs up. Tender chicken and spicy chorizo mingle with onion and pasta in a garlicky Parmesan cream sauce, and everything comes together in about 30 minutes — a perfect weeknight winner.
Why You’ll Love this Chicken & Chorizo Pasta:
- Bold flavor with little fuss. Spicy chorizo, garlic, cream and grated Parmesan create a rich, savory sauce without a long ingredient list.
- Minimal cleanup. Pasta is boiled in one pot and the sauce finishes in one skillet.
- Ready in about 30 minutes. Fast, satisfying, and great for busy nights.
Key Ingredients:
- Short-cut pasta: Rotini, penne or rigatoni work well. Salt the water and reserve some pasta water for the sauce.
- Chorizo: Use uncooked Mexican-style chorizo and remove the casing if present.
- Boneless, skinless chicken: Tenders, breast or thighs cut into bite-sized pieces.
- Tomato paste: Adds depth — a little goes a long way.
- Heavy cream & reserved pasta water: Combine to form a creamy, silky sauce.
- Grated Parmesan: Finishes the sauce with salty, umami richness.
Dietary Swaps:
- Gluten-free: Use your favorite gluten-free short-cut pasta and check labels on processed ingredients.
- Dairy-free: Substitute dairy-free butter, cream and a plant-based Parmesan alternative.
- Low-carb / Keto: Swap pasta for riced cauliflower or zucchini noodles, or serve over cauliflower mash.
- No pork: Use chicken chorizo or another pork-free sausage alternative.
Recipe Variations:
- Pasta bake: Transfer the cooked pasta and sauce to a baking dish, top with shredded mozzarella and extra Parmesan, then bake until bubbly and golden.
- White wine: Add a splash after the garlic and let it simmer briefly for extra depth and acidity.
- More heat: Use hot chorizo, add red pepper flakes or a few dashes of hot sauce.
How to Make Chicken & Chorizo Pasta:
- Cook the pasta until al dente. Reserve ½ cup of the pasta water before draining.
- Sauté the chorizo in butter for a couple of minutes, breaking it up as it browns.
- Add chicken and onion and cook until the chicken is golden and cooked through.
- Stir in garlic and tomato paste, cooking briefly to bloom the flavors.
- Pour in the cream, then add Parmesan, spinach, the cooked pasta and reserved pasta water.
- Simmer until the sauce slightly thickens and the spinach wilts, then serve with extra Parmesan.
Tips & Notes:
- Check the chorizo packaging to see if the casing should be removed; many Mexican-style chorizos are in casings not meant to be eaten.
- Save pasta water. The starchy water helps emulsify and thicken the sauce.
- Serve with a simple salad or roasted vegetables for a complete meal.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce will thicken as it cools.
- Reheat on the stovetop with a splash of cream or broth to loosen the sauce, stirring until warmed through.
- Freezing: This dish is not ideal for freezing because the cream sauce can separate.
FAQs:
What is chorizo?
Chorizo is a spiced sausage common in Mexican and Spanish cooking. For this recipe, use uncooked Mexican-style chorizo so it browns and releases flavor during cooking.
Should I remove the casing before cooking?
Many Mexican-style chorizos come in a casing that isn’t meant to be eaten. If your package has a casing, remove it before cooking or check the label.
Does store-bought chorizo need to be cooked?
Most chorizo sold in U.S. grocery stores is raw and should be fully cooked before eating unless the package specifies it is ready-to-eat.
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
Tender chicken and spicy chorizo in a garlicky Parmesan cream sauce — ready in about 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Pasta
Servings 4
Calories 445 kcal
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 tablespoons grated Parmesan cheese
- Salt & pepper, to taste
Instructions
- Cook the pasta: Boil pasta in generously salted water until al dente. Reserve at least ½ cup pasta water before draining.
- Sauté the chorizo: In a large skillet, melt butter over medium-high heat. Add chorizo and cook about 2 minutes, breaking it up as it browns.
- Add chicken and onion: Stir in chicken and diced onion; cook 6–7 minutes until chicken is cooked through and onions are softened.
- Add garlic and tomato paste: Stir in garlic and cook 1 minute, then add tomato paste and combine.
- Add cream: Pour in the cream, then stir in Parmesan and chopped spinach.
- Add pasta & pasta water: Add cooked pasta and reserved pasta water to the skillet. Toss to coat and simmer on medium-low until the sauce slightly thickens and clings to the pasta.
- Serve: Top with extra Parmesan and enjoy.
Notes
- Reserve at least ½ cup of pasta water; add more if needed to loosen the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Sauce will thicken when chilled.
- To make gluten-free, use a gluten-free pasta and verify all packaged ingredients.
- Nutrition information is an estimate only.
Nutrition
Calories: 445 kcal
Carbohydrates: 23 g
Protein: 26 g
Fat: 28 g
Saturated Fat: 11 g
Fiber: 2 g
Sugar: 2 g
If you try this Chicken & Chorizo Pasta, please leave a star rating and a short review in the recipe card. Your feedback helps others find this flavorful, easy recipe. Enjoy and happy cooking!