Filled with brown bits of chorizo, tender pieces of chicken, and pasta in a rich cream sauce, Chorizo and Chicken Pasta is creamy, spicy, and comforting. It’s the perfect fall pasta dish!
Another day, another delicious pasta dish for you! My husband says that any dish that has at least two kinds of meat is a favorite in his book. So this one was certainly well enjoyed in our household.
Similar in flavor to Cheesecake Factory Chipotle Chicken Pasta, but with less vegetables and the addition of chorizo. This chicken chorizo pasta is shockingly easy to make, with every ingredient adding another layer of flavor.
Ingredients
- Chicken: This recipe calls for boneless skinless chicken breasts, but you can use chicken thighs or chicken tenderloins. Just make sure you cut them into bite-size pieces.
- Oil: Just a bit as needed to cook the chicken pieces and then later the peppers and onions.
- Chorizo: This recipe uses for Mexican chorizo, which comes fresh and raw meaning you have to cook it fully in the pan. It differs from Spanish chorizo, which is cured meat and much firmer, more like a pepperoni or salami. I like to use fresh chorizo, because it crumbles down and really permeates through the dish and the sauce.
- Heavy cream: This is essential for that rich and thick cream sauce. I have made this pasta dish with half-and-half as well. It’s a little lighter and less creamy, but still delicious.
- Pasta: I used ziti in this dish, but any pasta shape will work. Make sure to reserve the pasta water before you drain for use in the final sauce.
- Spices and herbs: I like to start the chicken off well seasoned before even combining it with the chorizo so that there’s layers of flavor in every single bite. Here you’ll use a blend of salt, pepper, paprika, and garlic powder.
- Adobo Sauce: This is going to be your secret weapon for an extra depth to the sauce.
- Aromatics: Diced onion and minced garlic are used to add flavor and a little sweetness as they cook down.
- Bell pepper: I like to use red bell pepper here because it’s a little sweeter again, which offsets the spicy smoky flavor of the chorizo and adobo sauce.
- Fresh Basil: This compliments the rich smoky sauce with a little freshness. I like to add some additional fresh basil on top of the finished dish for color.
How to Make Chicken and Chorizo Pasta
Step 1. Cook pasta according to the packaging instructions. Before draining the cooked pasta, reserve 1 cup of pasta water.
Cut chicken into bite-size pieces. Top with blend of salt, pepper, paprika, and garlic powder. Make sure all of the pieces are fully coated.
Step 2. In a large deep skillet, heat oil over medium high heat.
Once hot, add chicken pieces to the pan. Allow to brown well, moving only 1-2 times. Letting the chicken fry up in the oil without constantly moving it will seal in the juices and help to develop a nice brown crust. This should take 5-7 minutes total. Once cooked through, move to a plate to the side.
Step 3. To the same pan add raw chorizo. Brown meat while breaking it up as you go with a spatula.
Step 4. Once the chorizo is cooked, add garlic, onions, and bell pepper all which has been diced finely. Cook for 3 to 4 minutes until softened and fragrant.
Step 5. Add reserved pasta water from the cooked pasta to the pan to glaze, gently scraping up any bits of flavor that have attached to the bottom of the pan.
Step 6. Add adobo sauce, heavy cream and parmesan cheese and stir to combine. Simmer for 2 to 3 minutes to thicken slightly.
Step 7. Add cooked pasta, cooked chicken pieces, and chopped fresh basil to the pan.
Step 8. Stir to coat everything well in the smoky chorizo cream sauce. Serve immediately.
Recipe Tips
- You can season the chicken up to 24 hours ahead of time and refrigerate until you're ready to use it.
- There are MANY varieties of chorizo out there. Choose one that fits your family's preferred spice level and tastes.
More Flavorful Pasta Recipes
If you try this Chicken and Chorizo Pasta please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Chicken and Chorizo Pasta
Ingredients
- 1 lb. dry pasta like ziti
- 1 ½ lbs. boneless skinless chicken breasts
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. paprika
- ½ tsp. garlic powder
- 2 tbsp. olive oil
- 6 oz. mexican chorizo
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 red bell pepper diced
- 1 cup pasta water
- 1 cup heavy cream
- ½ cup parmesan cheese
- 2 tbsp. adobo sauce
Instructions
- Cook pasta according to the packaging instructions. Before draining the cooked pasta, reserve 1 cup of pasta water.
- Cut chicken into bite-size pieces. Top with blend of salt, pepper, paprika, and garlic powder. Make sure all of the pieces are fully coated.
- In a large deep skillet, heat 1 tbsp. oil over medium high heat.
- Once hot, add chicken pieces to the pan. Allow to brown well, moving only 1-2 times. Letting the chicken fry up in the oil without constantly moving it will seal in the juices and help to develop a nice brown crust. This should take 5-7 minutes total. Once cooked through, move to a plate to the side.
- To the same pan raw chorizo. Brown meat while breaking it up as you go with a spatula.
- Once the chorizo is cooked, add remaining 1 tbsp. of oil, add garlic, onions, and bell pepper all which has been diced finely. Cook for 3 to 4 minutes until softened and fragrant.
- Add reserved pasta water from the cooked pasta to the pan to glaze, gently scraping up any bits of flavor that have attached to the bottom of the pan.
- Add adobo sauce, heavy cream and parmesan cheese and stir to combine. Simmer for 2 to 3 minutes to thicken slightly.
- Add cooked pasta, cooked chicken pieces, and chopped fresh basil to the pan and stir to coat everything well in the smoky chorizo cream sauce. Serve immediately.
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