Chicken and Chorizo Pasta

This chicken and chorizo pasta recipe is flavorful, simple, 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.

This creamy chicken and chorizo pasta makes decent leftovers, but I do prefer the way it tastes when it’s freshly made.

I topped it with some fresh parsley and parmesan cheese. Both are optional, but they definitely add more fab flavor.

I hope you enjoy this chorizo penne pasta! Do you love chorizo too?

Let me know in the comments below! 😉

5 from 1 vote

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Chicken and Chorizo Pasta

This chicken and chorizo pasta recipe is flavorful, simple, and comes together fast! Perfect for a weeknight dinner or easy entertaining.

Course Main Course

Cuisine American

Keyword chicken and chorizo pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Salt & Lavender

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 with juices
• 1 cup heavy/whipping cream
• Salt & pepper to taste
• Fresh parsley chopped (optional)
• Freshly grated/shaved parmesan cheese to taste (optional)

Instructions

1. Boil a large, salted pot of water and cook pasta al dente according to package directions.
2. Prep your chorizo and chicken. 
3. 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. 
4. Reduce the heat to medium and add the chicken to the pan. Cook it for a few minutes, stirring periodically.
5. Add the garlic, wine, and Italian seasoning to the pan and cook for 2 minutes.
6. Stir in the cream and diced tomatoes. Cook for another 5-7 minutes or until the chicken is fully cooked through (but take care not to overcook). 
7. Season with salt & pepper, to taste. Drain the pasta and toss it with the sauce. Add parsley and parmesan cheese if using. 

Recipe Notes

• I used an uncooked variety of chorizo for this recipe.