This Creamy Chicken and Chorizo Pasta is a 30 minute meal, made all in one pot! It's hearty and full of flavor with a touch of heat.
This easy dinner combines chicken and chorizo with pasta in a creamy sauce made with chicken stock and heavy cream. It's topped with roasted red peppers and parmesan cheese for the best weeknight meal!
This one pot pasta has become one of my favorites and I'll tell you what, I'm a huge fan of the chicken and chorizo combo. If you're loving this combo as well, make sure to add my Chicken and Chorizo Paella to your meal plan this week! Both of these recipes are just packed with the most incredible flavors!
If you're making it for the kids and are worried about too much spice, you can easily substitute out the chorizo with a mild Italian sausage and still get incredible flavor! My oldest loves spicy and my youngest won't even eat a speck of pepper on her food. Mom problems.
Why You'll Love This Recipe:
- Well first off, it's made all in ONE POT. If you get stuck with dishes all the time, like I sadly do, you will appreciate this.
- It's a really simple recipe just comes with big flavor!
- The recipe only takes 30 minutes to make.
Chicken Breast- Cut into small cubes for a quicker cook time and to make them bite size! You can also use chicken tenderloins. If you do, you should strip out the white tendon on the inside because it cooks into a tougher texture.
Chorizo- I used a ground chorizo in this recipe and highly recommend it for it's texture. If you buy links, make sure they are fresh and not cured. You can remove the casings and will get the same ground chorizo. However, if they are cured, the meat inside will be hard and not right for this recipe. I try and look for a mild ground chorizo, so the heat is a bit more manageable. If you buy spicy, it will be really hot.
Pasta-Lots of pasta varieties will work for this recipe. I used Casarecce, which were delicious. Another favorite of mine is mezze penne, which is a smaller version of penne noodles. They taste absolutely incredible in this Chicken Pasta.
Chicken Stock & Heavy Cream- Combine to form a creamy liquid that cooks into the meat and pasta. This is what gives the pasta so much flavor versus just boiling it and adding it to the dish.
Garlic & Shallot- Used to add a depth of flavor
Roasted Red Peppers-One of my absolute favorite ingredients to add into pasta dishes. The flavor is rich & sweet with smoky hints. Just Yum! I buy mine in a giant jar at Costco and they are already cut into strips. Most of the time when they come in the jar they are a half of a whole bell pepper. You can easily cut them into strips and then dice into small pieces.
Parmesan Cheese- My favorite cheese, Parmigiano Reggiano, comes in right at the end to finish this dish off right. It is shredded fine and melts right into the remaining cream and stock in the pot to create the creamiest sauce.
Variations and Substitutions:
Not into spicy? Substitute the chorizo with mild italian sausage.
Don't have heavy cream or want a lighter version? You can use half and half in this recipe as a substitute for the heavy cream, but do NOT use milk. It won't thicken up correctly.
For pasta varieties, I suggest a medium sized pasta, like the casarecce used in this recipe, or you can use shells, penne, or mezze penne. I would stay away from longer noodles like spaghetti or fettuccini, and I don't recommend smaller pasta like orzo or ditalini.
Looking for extra veggies? In addition to the roasted red peppers, chopped spinach or baby spinach is fantastic in this recipe. Also, jarred sun-dried tomatoes would be yummy. I suggest adding about ¼ cup.
Want some fresh herbs? Top the pasta with fresh parsley or fresh basil.
How to Make Chicken and Chorizo Pasta:
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Here are the Step by Step Instructions for this Chicken Chorizo Pasta.
Step 1: Prepare the Chicken
Pat dry the chicken breast and slice it in small cubes. Season with salt and pepper.
Step 2: Cook the Chicken
Heat a dutch oven to medium heat and add in the butter and olive oil. Allow the olive oil to warm up for a minute and then add in the chicken breast. Cook for 3 minutes.
Using tongs or a spatula, flip each piece of chicken over to the other side and cook for an additional 3 minutes.
Remove the chicken to a plate and set aside. Note: The chicken may not be internally cooked all the way. It will finish cooking in the pot in the later steps.
Step 3: Soften the Shallot and Garlic
Into the empty pot, with only browned bits, pour in the shallot. Stir and cook for 1 minute. Add in the garlic and stir and cook for about 30-60 seconds until fragrant.
Step 4- Cook the Chorizo
Add in the Chorizo to the dutch oven and with a wooden spoon, start to break apart the meat. You want to continue to break up the chorizo for about 4 minutes as it cooks.
Step 5- Add Chicken, Pasta, Stock and Cream
Reduce the heat to medium low.
Add in the chicken, pasta, chicken stock, and heavy cream. Stir well and try to get the pasta down into the broth as much as possible. Cover and cook for 10 minutes.
Remove the cover, stir again.
Place cover back on and cook for another 5 minutes.
Step 6: Add the Remaining Ingredients
The pasta should be cooked al dente, firm when bitten into, at this point. Stir in the roasted red peppers. Then, turn the heat off completely and stir in the parmesan cheese.
Add salt and pepper to taste and that's it..
This easy, one pot pasta is ready to serve! If desired, top with fresh basil or parsley and/or more parmesan cheese.
Parmigiano Reggiano cheese from a block is highly recommended for this recipe. If you need to use a cheaper version, just make sure it's from a block and not pre-shredded in a bag. Pre-shredded cheese use contains an anti-caking agent and doesn't melt as well.
Butter and olive oil are used in combination in this recipe for a buttery taste with a higher burning point. You may notice when you cook with butter, it browns fast and starts to burn. Adding olive oil to the butter helps to raise its burning point, while still getting that savory flavor.
If the pasta isn't cooked enough for you at the end of the 15 minutes, cover and cook for another 3-5 minutes. If it looks like more chicken stock is needed, add in ¼ cup before cooking for the additional time.
Al dente means firm when bitten into. When boiling pasta, you can simply read the package instructions and it will give you a good time line to stick with. When you taste the pasta, it should be a bit firm still, but tender at the same time. If there's crunch, let it cook more.
Chorizo is red because it's highly seasoned and spiced. The redder is gets, the more spicy it will too. This indicates it has a lot of heat from spicy red pepper. If you want a less spicy version, be sure to look for a "mild" ground chorizo.
What to Serve with this One Pot Pasta:
It honestly doesn't need much. Grab a loaf of french bread and you've got a complete meal. If you want to kick it up a notch, try my garlic bread in the air fryer. It is beyond amazing.
Looking for an appetizer? This Caprese Burrata has fresh ingredients that won't fill everyone up completely before this filling pasta dish.
This pasta takes best fresh, but you can store leftovers in a sealed container in the fridge for up to 3 days.