Creamy Chicken and Chorizo Pasta Bake

When Mr. Garlic tried this Chicken & Chorizo Pasta he gave it two enthusiastic thumbs up. Tender chicken, spicy chorizo, onion and pasta are combined in a garlicky Parmesan cream sauce — and the whole meal comes together in about 30 minutes. A simple, flavorful weeknight winner.

Why You’ll Love this Chicken & Chorizo Pasta:

• Spicy chorizo, garlic, cream and Parmesan deliver bold taste without a long ingredient list or complicated steps.
• One-pot finishing. Cook the pasta in a pot, finish the sauce in a single skillet — fewer dishes and faster cleanup.
• Ready in 30 minutes. Perfect for busy weeknights when you want something tasty without spending hours in the kitchen.

Key Ingredients:

• Short-cut pasta: Penne, rotini or rigatoni work well. Salt the cooking 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 even, bite-sized pieces.
• Tomato paste: A small amount adds depth and color to the sauce.
• Heavy cream & reserved pasta water: These combine to create a silky, clingy sauce.
• Grated Parmesan: Adds salty, umami richness; save extra for serving.

Dietary Swaps:

• Gluten-free: Choose a gluten-free short-cut pasta and confirm packaged ingredients are labeled gluten-free.
• Dairy-free: Use dairy-free butter, cream and a vegan Parmesan alternative.
• Low-carb/Keto: Serve the chicken, chorizo and sauce over riced cauliflower, cauliflower mash or zucchini noodles.
• No pork: Substitute chicken chorizo if you prefer not to use pork-based chorizo.

Recipe Variations:

• Pasta bake: Transfer the cooked pasta and sauce to a baking dish, top with mozzarella and extra Parmesan, and bake until bubbly and golden.
• Splash of white wine: After sautéing the garlic, deglaze with a splash of white wine for added acidity and complexity.
• More heat: Use hot chorizo, add red pepper flakes, or finish with a few dashes of hot sauce.

How to Make Chicken & Chorizo Pasta:

1. Cook the pasta: Boil in generously salted water until al dente. Reserve at least ½ cup of the pasta water, then drain.
2. Sauté the chorizo: In a large skillet, melt butter over medium-high heat and brown the chorizo, breaking it up as it cooks (about 2 minutes).
3. Add chicken and onion: Stir in the chicken and diced onion and cook 6–7 minutes until the chicken is cooked through and the onion is soft.
4. Add garlic and tomato paste: Stir in the garlic and cook 1 minute, then add the tomato paste and combine.
5. Finish the sauce: Pour in the cream, stir in grated Parmesan and chopped spinach.
6. Toss with pasta: Add the drained pasta and reserved pasta water, toss to coat and simmer on medium-low until the sauce thickens and clings to the pasta.
7. Serve: Top with extra Parmesan and serve immediately.

Tips & Notes:

• Check the chorizo casing: Mexican-style chorizo frequently has a casing that should be removed before cooking.
• Keep the pasta water: The starchy water helps loosen and emulsify the sauce for a silky finish.
• Serve alongside a simple salad or roasted vegetables to round out the meal.

Storage & Reheating:

• Store: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge.
• Reheat: Warm on the stovetop with a splash of cream or broth to loosen the sauce, stirring frequently until heated through.
• Freezing: This dish is not recommended for freezing; the cream sauce may separate.

FAQs:

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

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 flavorful, easy recipe. Enjoy and happy cooking!