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This Chicken and Chorizo Pasta is made with juicy pan fried chicken and a creamy tomato sauce. It’s quick, easy and absolutely bursting with flavour! Perfect for a hearty family dinner.

Chicken and chorizo is one heck of a combo, and today we’re celebrating it in all its glory. Follow me…

overhead shot of chorizo pasta and sliced grilled chicken on top in pan

Chorizo Pasta with Chicken

We’ll get to the chorizo pasta part in just a sec, but firstly let’s talk chicken.

For best results, you’ll want to get 2 small breasts and pan fry them. We’re also going to season them with Italian herbs, garlic powder, salt and black pepper. Fry the breasts on both sides until beautifully golden, then lay to rest. Laying to rest is important as it helps retain some of the juices after frying. Because who the heck enjoys dry chicken!?

After, it’s time to slice up the chicken. I like to lay it on top of the pasta (like the photo above) just because it’s pretty. Then I mix it in and eat it like an absolute maniac. The contrast is beautiful.

Top Tip #1 – When you slice the chicken, ensure you slice it at a slight angle, and make sure you slice it against the natural grain of the chicken. This will give you the best chance of having nice soft chicken.
Bringing the chicken to room temp (or close to) is an important step, as it ensures the meat doesn’t dry up. Searing cold meat usually causes it to seize up and squeezes out the moisture.

Process shots: add seasoning to chicken (photo 1), coat chicken (photo 2), add to pan (photo 3), fry both sides until golden with the chicken cooked right through the centre (photo 4).

4 step by step photos showing how to pan fry Italian chicken

Creamy Tomato Chorizo Pasta Sauce

The base of this sauce is tomato, but I like to add a steady helping of cream too. Apart from the fact I love cream in just about everything, I find that in this recipe it mellows out the spice of the chorizo and sweetens the tang of the tomatoes.

What kind of chorizo to use?

I use cured Spanish chorizo and slice it into thin rounds. You can use raw chorizo if that suits you better, including ground chorizo. You’ll just have to fry it off for longer to ensure it cooks through.

Sauce seasoning

The chorizo does add heaps of flavour, but I also love adding parsley, basil and smoked paprika. The smoked paprika compliments the smoky tones of the chorizo, whilst the herbs add a gorgeous burst of flavour. I typically use fresh herbs, but if you’ve only got dried on hand the difference will be minimal.

Process shots: add onion to pan (photo 1), fry until golden (photo 2), add chorizo, sun dried tomatoes and garlic (photo 3), fry for a few mins (photo 4), pour in tomato passata and cream (photo 5), add parsley, basil, smoked paprika and salt & pepper (photo 6).

6 step by step photos showing how to make chorizo pasta sauce

Chicken and Chorizo Pasta

Once everything is incorporated, you’ll want to simmer the sauce for 15mins or so. This is important to thicken the sauce and marry all the flavours together.

What kind of pasta to use?

When it comes to what pasta to use, I usually opt for linguine. I love the way it allows the creamy tomato sauce to ooze in and out of the noodles, and makes the perfect bed of pasta for the chicken to sit on. However, you can totally use whatever pasta you like.

Once you’ve tossed the pasta in, I like to lay the sliced chicken on top. This way it’s perfect to bring to the dinner table and serve up from there. Doesn’t look quite as striking when the chicken is mixed in straight away!

Process shots: simmer sauce (photo 7), add cooked pasta (photo 8), toss to combine (photo 9), add chicken (photo 10).

4 step by step photos showing how to make chicken chorizo pasta

close up shot of chorizo chicken pasta in pan focus on sliced chicken

Serving Chicken Chorizo Pasta

Once the chicken is on top, I usually bring the whole pan to the table and give people the tongs to serve themselves. Grab a bit of everything and mix it up as you go. Serve individual portions with leftover fresh parsley and parmesan if you fancy it!

For more chicken and chorizo recipes check out my Spanish Chicken and Orzo, Slow Cooker Chicken and Chorizo and Spanish Chicken Tray Bake.

Alrighty, let’s tuck into the full recipe for this chicken chorizo pasta shall we?!

close up shot of chorizo chicken pasta in white bowl with silver fork digging in

How to make Chicken and Chorizo Pasta (Full Recipe & Video)

overhead shot of chorizo pasta and sliced grilled chicken on top in pan
5 from 6 votes

Chicken and Chorizo Pasta

By: Chris Collins
This Chicken and Chorizo Pasta is made with juicy pan fried chicken and a creamy tomato sauce. It's quick, easy and absolutely bursting with flavour! Makes 4 big portions.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
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Equipment

  • 12" Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Large Pot (for boiling pasta)
  • Pasta Tongs
  • Aluminium Foil (to keep chicken warm)

Ingredients 

Chicken

  • 2x 5oz/150g Chicken Breasts, take out the fridge 15mins or so before needed (see notes)
  • 1 tbsp Olive Oil
  • 1 tsp Dried Italian Herbs
  • 1/4 tsp EACH: Garlic Powder, Salt, Black Pepper

Chorizo Pasta

  • 12oz / 350g Linguine, or long-cut pasta of choice
  • 1x 24oz/700g jar of Tomato Passata (pureed/strained tomatoes in US)
  • 5oz / 150g Chorizo, sliced into thin rounds (see notes)
  • 3/4 cup / 75g Sun Dried Tomatoes, finely diced
  • 1/2 cup / 125ml Heavy/Double Cream, at room temp
  • 1 medium Onion, finely diced
  • 1 tsp Garlic, finely diced (approx 1 large clove)
  • 1 tbsp finely diced Fresh Basil, (can sub 1 tsp dried basil)
  • 1 tbsp finely diced Fresh Parsley, (can sub 1 tsp dried parsley)
  • 1/2 tsp Smoked Paprika
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed
  • Parmesan, to serve (optional)

Instructions 

  • Coat the chicken in 1 tsp Italian seasoning, 1/4 tsp garlic powder, salt, black pepper and 1 tbsp olive oil. Fry both sides over medium heat for 4-5mins, or until golden on the outside and white through the centre (with the juices running clear). Timings will depend on the thickness of the chicken. Place to one side to rest in a bowl and cover with foil to keep warm. When ready, slice into thin strips, ensuring you slice at an angle and against the grain.
  • Add a dash of oil to the pan if needed, then add onion and fry until soft and golden. Add in sun dried tomatoes, chorizo & garlic and fry for a few more mins until the chorizo starts to release oil and crisps slightly.
  • Pour in passata and swill the jar out with a splash of water. Stir in cream, then add basil, parsley, smoked paprika and a good pinch of salt and pepper. Give it a stir then reduce to a gentle simmer for 15mins. This is important to marry the flavours and thicken the sauce.
  • Add pasta to salted boiling water and cook until al dente.
  • Once the sauce has thickened and the pasta is cooked, use pasta tongs to transfer the pasta straight from the pot into the sauce. Toss to combine, adding a splash of the leftover starchy pasta water to thin out the sauce if needed.
  • Add sliced chicken on top, then serve up with any leftover fresh parsley and parmesan if you're using it. Enjoy!

Video

Notes

a) Chicken Breast – If your chicken breasts are particularly thick, consider slicing them both through the centre to create 4 thinner breasts (just so they cook evenly). You could also cover in cling film and bash with a rolling pin to flatten slightly. In all instances, cooking times will vary depending on the thickness of the breast, so just be vigilant as you cook.
b) Oil – The 1 tbsp is enough to fry the chicken, after that I usually add around 1 tsp extra to fry the onions. When you fry the chorizo it will release more oil. Depending on the variety of chorizo, it may release a lot of oil. A couple of tsp’s worth is fine, but anything over I would drain away some before pouring in the tomato passata.
c) Chorizo – I use regular cured Spanish chorizo, but you could use raw chorizo (including ground chorizo). Just fry it off after the onions until piping hot and a little crisp, then add in the sun dried tomatoes/garlic, fry them off for a couple of mins then continue with the recipe.
d) Calories – based on sharing between 4 people, using 1 tbsp + 1 tsp olive oil, all the chorizo fat and no parmesan.

Your Private Notes:

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Nutrition

Calories: 607kcal | Carbohydrates: 45.53g | Protein: 35.4g | Fat: 32.86g | Saturated Fat: 13.271g | Polyunsaturated Fat: 3.157g | Monounsaturated Fat: 13.735g | Trans Fat: 0.007g | Cholesterol: 155mg | Sodium: 1132mg | Potassium: 1367mg | Fiber: 6.5g | Sugar: 13.59g | Vitamin A: 2600IU | Vitamin C: 26.4mg | Calcium: 130mg | Iron: 5.6mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For another chicken and chorizo recipe check out my Chicken and Chorizo Bake, Cheesy Chorizo Hasselback Chicken, Chorizo Pasta and Slow Cooker Chicken & Chorizo!

Hey, whilst you’re here why not check out my other recipes?

Family Pasta Recipes

 

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
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Recipe Rating




15 Comments

  1. Jenn says:

    Can I exchange beef for chicken?

    Reply
    1. Chris Collins says:

      Unfortunately I’ve never tried that before, but you could certainly give it a go and see how you get on 🙂 C.

      Reply
  2. Jodie J says:

    5 stars
    This is the yummiest dish I’ve made in a long time. My family of fussy eaters loved it. We’re looking a meal prepping and wondering if this would be suitable for freezing, minus the pasta?

    Reply
    1. Chris Collins says:

      So glad to hear this went down well, Jodie! I’m not much of a meal-prepper to be honest, but if I was to freeze this I’d probably make the whole thing and mix in the sliced chicken. Then allow to completely cool and tightly store in the freezer. I’d thaw in the fridge and reheat in a pan over low heat until the meat is piping hot again. I’d add a splash of stock, water or milk as it reheats to thin out the sauce as needed. Freezing recipes with cream is always a little touch and go, but since the quantity is fairly small it should be okay. C.

      Reply
  3. Radwa says:

    Looks like a delicious and easy dinner to make.

    Reply
  4. jordan says:

    5 stars
    This is one of my favorite pasta recipes. The chorizo went perfectly!

    Reply
    1. Chris Collins says:

      That’s great to hear!

      Reply
  5. Heidy L. McCallum says:

    5 stars
    I have to tell you that this was one of the best pasta recipes I have had in a long time! Saving to make again. BTW two offtopic items-
    1. I love your blogs name!
    2. Your photos are great!!!

    Reply
    1. Chris Collins says:

      That’s awesome, thanks so much Heidy 🙂

      Reply
  6. Tania | Fit Foodie Nutter says:

    5 stars
    Wow Chris, this pasta might become one of the family firm favourites! I can just about taste all the flavours too! Can’t wait to try it.

    Reply
    1. Chris Collins says:

      Enjoy!! 🙂

      Reply
  7. Patty at Spoonabilities says:

    5 stars
    All these flavors! Love all the herbs and spices and chorizo in here. I can’t wait to try this recipe!

    Reply
    1. Chris Collins says:

      Hope you love it! 🙂

      Reply
  8. Beth Pierce says:

    5 stars
    What a perfectly flavored recipe! This has quickly become a family favorite in our home! Can’t wait to have it again this week!

    Reply
    1. Chris Collins says:

      That’s so awesome to hear! Glad you all enjoyed it 🙂

      Reply