This chicken and chorizo pasta recipe is flavorful, easy, and comes together fast! Perfect for a weeknight dinner or easy entertaining.
This creamy chorizo pasta has all the good stuff… white wine, plenty of garlic, and a creamy tomato sauce. I loved the penne in this recipe, but like I suggest in most of my pasta recipes, feel free to swap with your preferred pasta or what you have on hand. Pasta should be easy and fuss-free in my opinion!
I used spicy chorizo sausage in this chicken chorizo pasta recipe, but feel free to swap in mild if that’s more your jam. You can find chorizo that’s pre-cooked as well as varieties that need to be cooked. I used the latter in this recipe, but I’ve used both in various recipes, and if you use the pre-cooked variety, it won’t ruin the recipe or anything, so don’t worry.
I’m not even sure when I first realized that I was in love with chorizo, but it’s definitely been on my radar for a while.
I took a look in my archives, and apparently I like to cook with it. Here’s a partial list of the chorizo recipes I’ve posted on here that you may also like: my chorizo pasta salad, my chorizo pizza dip, my shrimp and chorizo pasta, and my chorizo, white bean, and potato soup.
I hope enjoy this chorizo penne pasta! Do you love chorizo too? Let me know in the comments below! 😉
Chicken and Chorizo Pasta
Prep
Cook
Total
Yield 4
This chicken and chorizo pasta recipe is flavorful, easy, and comes together fast! Perfect for a weeknight dinner or easy entertaining.
Ingredients
- 8 ounces uncooked pasta e.g. penne
- 2 chicken breasts, cut into strips
- 8.8 ounces chorizo sausage, sliced or chopped
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 2 dashes Italian seasoning
- 1 (14 fluid ounce) can diced tomatoes
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
- Fresh parsley, chopped (optional)
- Freshly grated/shaved parmesan cheese, to taste (optional)
Instructions
- Boil a large, salted pot of water and cook pasta al dente according to package directions.
- Prep your chorizo and chicken.
- Add the chorizo to a skillet on medium-high heat. Cook for 5-7 minutes, stirring occasionally, until it starts to render its fat and become crisp.
- Reduce the heat to medium and add the chicken to the pan. Cook it for 5 minutes, stirring periodically.
- Add the garlic, wine, and Italian seasoning to the pan and cook for 2 minutes.
- Stir in the cream and diced tomatoes. Cook for 5-7 minutes or until the chicken is fully cooked through (but take care not to overcook).
- Season with salt & pepper, to taste. Drain the pasta and toss it with the sauce. Add parsley and parmesan cheese if using.
Notes
I used an uncooked variety of chorizo for this recipe.
Courses Main Course
Naomi says
Such an amazing dish! I’ve recently become obsessed wih chorizo so I need to try this out!
Natasha says
Thank you!! Hope you like it.
Jen Davis says
looks Yummy! Can’t wait to try it
Natasha says
Thanks!!