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 deliciousness.

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 or braiser 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 tenders (mini fillets). 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 or bouillon powder.
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 Is Chorizo and How to Use It?

Chorizo is well known of course – a coarse pork sausage that’s highly spiced with paprika, garlic and chili. There are two types of chorizo however: cured which can be eaten raw and fresh which needs to be cooked before eating.

I use fresh chorizo in this recipe, not the cured, hard, chorizo which can be eaten sliced in same way as salami. 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 meat of your liking, preferably something with a bit of spice!

How to Make Chicken and Chorizo Pasta

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, red pepper 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.

Chicken and chorizo pasta cooking in a pot

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.

Recipe Variations

If you like your sauce a little creamy (and let’s face it, I do!) then stir in a couple of tablespoons of heavy cream or full-fat sour cream 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 maximizes 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 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 red pepper flakes, to taste.

Serving of chicken chorizo pasta in a blue bowl

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HAVE YOU MADE MY CHICKEN AND CHORIZO PASTA RECIPE?

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