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Here’s your step-by-step recipe for a tasty Chicken and Chorizo Pasta, the ultimate weeknight one pot pasta flavour combination! Simple, easy and quick but oh-so satisfying. Very little washing up and no need for extra sides.
I do already have a Chorizo Pasta recipe on my website, but I wanted to add a slightly different version with chicken in it because it has to be one of my family’s favourite ever combinations.
Whether it’s my Chicken and Chorizo Orzo or my Spanish-style tray bake, this is a flavour we never get tired of.
So now we have Chicken and Chorizo Pasta too, a step-by-step one pot recipe for a weekday win. I love this dish because it’s a total treat for everyone but one that is easy, quick and convenient.
We first tested this recipe with cherry tomatoes as I really wanted a tomatoey sauce for this, and while they were delicious, they weren’t really needed.
We realised the tinned tomatoes give enough of that rich flavour we’re looking for (do feel free to add fresh ones though if you have some that need using up in the fridge!)
We also tried this without adding peas to begin with, but we added them back in because they work so well with the flavours.
Not to mention extra nutrition, which is what we’re looking to throw in where possible! I always have frozen peas in, so they’re an easy veg to pop in.
And if you fancy adding a little spice to this meal, you could always sprinkle a few chilli flakes in at the end.
Why you’ll love this Chicken and Chorizo Pasta recipe
⭐️ Ready in about 30 minutes
⭐️ All made in one pot
⭐️ Full delicious meal with pasta, meat and vegetables
Sarah’s notes
I always have a chorizo ring in because it means there’s always an instant delicious dinner to hand. It also lasts so long in the fridge, so it doesn’t need forethought for being used up or brought out of the freezer in time.
Another bonus of this recipe is that we then only need 2 chicken breasts to serve 4, and everything else is from the freezer or store cupboard – so handy.
When it comes to cooking the pasta – yes, we are cooking that in the pan with everything. This is something I always do with my one pot pastas because the starch makes a lovely silky, thick sauce (plus… easy peasy!)
Just make sure you keep an eye on the liquid level so this doesn’t dry out before it’s cooked, and be sure to use a study type of pasta so it doesn’t fall apart.
I always make 750ml/3.25 cups of stock but only add 500ml/2 cups to start with, then add more if needed. But if you like very ‘wet’ saucy pasta, go ahead and add it all at the start.
Chicken and Chorizo Pasta Ingredients
- Chorizo – I like to use one of the ring types and cut it into bite-sized chunks. This will give you lots more flavour than the already thinly sliced type (they will disappear into the sauce). You can use the spicy one or regular.
- Red onion and garlic – You can use fresh for this but a good tip is to stock both of these in frozen form (even if you like to use fresh most of the time). They can be such a timesaver on busy evenings!
- Chicken breasts – Use 2 for this (about 320-400g if you’re buying diced).
- Herbs and spices – Smoked paprika and oregano.
- Pasta – Choose your favourite but make sure it’s sturdy and will withstand being stirred in the sauce plenty.
- Vegetables – Yellow pepper and peas.
- Chopped tomatoes and tomato puree – Using good quality of these really makes a difference.
- Hot chicken stock – Make 750ml/3.25 cups up with 2 stock cubes.
- To serve – Parmesan and parsley.
- Sea salt and freshly ground black pepper – Season generously.
How to make Chicken and Chorizo Pasta
1. Fry the chorizo until crispy on the edges and the base of the pan is coated in the chorizo oil.
2. Add the onion, garlic, chicken, smoked paprika and oregano. Cook on, as per the full recipe below.
3. Add in the pasta, pepper, tomatoes, tomato puree and stock. Stir, bring to a simmer and pop the lid on your pan.
4. Simmer until the pasta is cooked. Stir in the peas, season and serve with parmesan and parsley.
Leftovers & Storing
In the fridge Leftovers are delicious and you can keep this recipe in the fridge for up to 3 days. Reheat fully before serving.
If you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through.
Can this be frozen? I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.
All that said, there’s nothing wrong with freezing for a lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.
Recipe Tips
Stock
I always make up 750ml/3.25 cups of stock but only add 500ml/2 cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry.
If you like very ‘wet’ saucy pasta, go ahead and add it all at the start.
For a little spice
You could always add some chilli flakes to the dish if you’d like it a little spicier.
MOre one pot pasta recipes…
FAQs
I wanted to make this Chicken and Chorizo Pasta without cream because quite a few of my one pot pastas do include it, and I prefer this one a bit more tomatoey.
However, it totally would work with a creamier sauce too, so feel free to add a little double cream (heavy cream) OR cream cheese once you take it off the heat (I do this in my Marry Me Chicken Pasta and Peri Peri Chicken Pasta and they’re so good!)
Any sturdier pasta works for this recipe as everything cooks in one pot and needs to withstand stirring, so yes, penne or rigatoni work, but so would fusilli or conchiglie, among others. You choose!
Yes sure, I have added pepper and peas in this, but anything on the sweeter side would also work, like sweetcorn. Mushrooms would also be nice, as would courgettes, or anything else you have in your cupboard that need using up!
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Chicken and Chorizo Pasta
Ingredients
- 225 g Chorizo ring, Sliced
- 1 Red onion, Diced
- 3 Garlic cloves, Crushed
- 2 Chicken breasts
- 1 tsp Smoked paprika
- 1 tsp Oregano
- 250 g Pasta
- 1 Yellow pepper, Sliced
- 400 g Chopped tomatoes, Tinned
- 2 tbsp Tomato puree
- 750 ml (3.25 cups) Hot chicken stock, Using cubes
- 100 g Peas
- 50 g Parmesan, Grated
- 15 g Parsley, Chopped
- Sea salt and ground black pepper, Season to taste
Instructions
- First in, chorizo: Place a large casserole dish or saucepan with a lid over a medium high heat and fry the chorizo for 5-8 minutes until crispy on the edges and the base of the pan is coated in the chorizo oil.
- Veggies, meat and herbs in next: Add the onion, garlic, diced chicken, smoked paprika and oregano and cook for 5-10 minutes or until the onion has softened a little and the chicken is cooked on all sides. (It doesn’t need to be cooked through yet.)
- Rest of the ingredients in: Add in the pasta, pepper, chopped tomatoes, tomato puree and the chicken stock and give everything a good stir together. Bring to a simmer and pop the lid on your pan.
- One pot cook: Simmer for 15-20 minutes, stirring every so often until the pasta is cooked.
- To finish: Stir in the peas and cook for a few minutes just so they defrost. Season to taste with salt and pepper then serve with parmesan and some chopped parsley.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
