This Chicken and Chorizo Pasta takes under 30 minutes to cook all in one pot! Big on flavor and low effort – a meal the whole family will love.
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Another winning chicken dinner that’s truly PACKED with flavor! Tender chicken and chorizo in a rich tomato sauce with the pasta cooked right in the sauce for maximum yumminess.
This one-pot pasta dish works with most pasta shapes – I prefer rigatoni or penne. A feast of a meal served with my garlic dough balls!
Here’s what you will need
I use a large chef’s pan to cook this recipe. This is a deep pan with a lid but any similar large pot will work.
- Chorizo sausage – choose between spicy or sweet cooking chorizo
- Chicken – I used chicken mini fillets, a.k.a chicken tenders. You can easily buy diced chicken breast these days, one less thing to do.
- Tomatoes – chopped tomatoes or crushed tomatoes in their juice
- Chicken stock – I use stock cubes here
- Red wine – this is optional, add a splash for flavor if you have a bottle going
- Spinach – for a bit of greenery!
- Grated parmesan
What Chorizo to use?
I use soft cooking chorizo in this recipe, not the cured, hard, chorizo. You can find packs of diced chorizo in major supermarkets which are perfect for this recipe.
If you can’t find chorizo then you can use any sausage of your liking, preferably something with a bit of spice!
How to make Chicken and Chorizo Pasta
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
I start by frying the chorizo in a pan until it starts to crisp up and release some of its spicy oil. Add a few drops of olive oil if the pan looks dry and the chorizo is burning.
The chicken pieces go in next together with minced garlic, paprika, chilli flakes, dried parsley and salt.
Tomatoes, wine and stock go in next and the pasta is added in the sauce once the pot has come to a rolling simmer. I partially cover the pot, stirring occasionally, until the pasta is cooked.
Fresh spinach is added right at the end so that it wilts in the hot sauce. A little parmesan and you are ready to serve!
Make it Slimming Friendly!
This recipe is actually suitable for popular diet plans like Slimming World and Weight Watchers with one minor tweak.
Chorizo is high in fat and calories so if you want to keep this slimming-friendly, I would suggest you use a Spanish style chicken sausage or any lean sausage of your choosing.
If you like your sauce a little creamy then stir in a couple of tablespoons of cream, sour cream or creme fraiche right at the end of cooking. Add after you have finished cooking and the pan is off the heat to avoid the cream splitting.
You can also add peppers, zucchini or any vegetables you like, provided these cook within the recipe time frame.
Do I have to Cook the pasta in the sauce?
You don’t HAVE to but it cuts down on dishes and maximises flavor. The pasta also releases starch while it cooks which thickens the sauce.
If you would prefer to cook the pasta separately then leave out the stock and cook the sauce for about 20 minutes, or until slightly thickened.
Cook your pasta according to pack instructions, reserving a little of the pasta water before draining. Stir the cooked pasta and cooking water into the sauce to coat before serving.
Is this Chicken and Chorizo Pasta spicy?
This recipe is flavorful but not particularly spicy. You can dial up the heat however if you prefer. Use spicy chorizo and increase the paprika and chilli flakes, to taste.
Love cooking with chorizo? Try these recipes!
Slow Cooker Paella with Chicken, Chorizo and Shrimp
Crab Macaroni And Cheese
Keto Crustless Quiche with Chorizo and Goat’s Cheese
Chicken, chorizo, olive and chickpea stew
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Chicken and Chorizo Pasta
Equipment & Tools
- 2 small chorizo sausages , casing removed, diced
- 2 large chicken breasts , cubed (450g / 1 pound)
- 400 g (14oz) can chopped tomatoes
- 2 garlic cloves , minced
- 1 tsp paprika (use hot or sweet, depending on preference)
- 1 tsp dried parsley or Italian seasoning
- ½ tsp dried chilli flakes
- ½ tsp sugar or Sukrin Gold for Slimming variation
- ½ tsp salt
- 60 ml (¼ cup) red wine, optional
- 620 ml (2 ½ cups) chicken stock , from a stock cube or canned
- 225 g (½ pound) dried penne pasta , or similar pasta shapes
- 30 g (1 cup) fresh spinach , chopped
- 3 tbsp grated parmesan , or to taste
- chopped chives or basil , to garnish
- Salt and pepper , to taste
- Dice the chorizo into small cubes. Fry in a large pan until it starts to crisp up and release some of its spicy oil. Add a few drops of olive oil if the pan looks dry and the chorizo is burning.
- The chicken pieces go in next together with minced garlic, paprika, chilli flakes, dried parsley and salt.
- Tomatoes, wine and stock go in next and the pasta is added in the sauce once the pot has come to a rolling simmer.
- Partially cover the pot, stirring occasionally, until the pasta is cooked. This will usually take a few minutes longer than the pasta time indicated on the pack, around 15 minutes.
- Stir in the spinach right at the end so that it wilts in the hot sauce. Add the parmesan, check the seasoning and serve garnished with chives or basil.