Creamy chorizo pasta with rigatoni, smoky chorizo, tender chicken, and a rich tomato cream sauce—bold, cozy, and done in just 30 minutes!
You ever have one of those nights where you just stare into the fridge, hoping dinner ideas will magically appear? Yeah, me too.
This creamy chorizo pasta came from one of those “throw whatever I have in a pan and pray” moments. It was a random Tuesday, and I had chicken, half a chorizo sausage, and some cream that was definitely on its last leg. The kind of fridge situation where you think you’ve got nothing, but suddenly—bam! Dinner magic happens.
I didn’t expect much, but that smoky chorizo, the creamy tomato sauce, the gooey Parmesan? It turned into one of those happy accidents where my husband went back for thirds (not seconds… thirds). And now? It’s become my go-to when I want to feel fancy without, you know, actually trying too hard.
So if you need a dinner win, this creamy chorizo pasta will deliver every single time. Promise.
Why You’ll Love This Creamy Chorizo Pasta Recipe?
- Huge Flavor, Zero Fuss: Chorizo brings the smoky heat, the cream sauce balances it all out.
- 30-Minute Dinner? Yes, Please: Who has time for complicated on a weeknight?
- Made in ONE Pan: Minimal mess, which means less scrubbing later.
- Cheesy, Creamy, Dreamy: The tomato-cream sauce clings perfectly to the pasta.
- Crowd-Pleaser: Smoky, cheesy pasta magic—how could anyone say no?
Ingredient Notes:
Here’s the all-star lineup that makes this creamy chorizo pasta unforgettable:
- Rigatoni: Big tubes = maximum sauce-hugging potential. Penne works too, but rigatoni? It’s the MVP here.
- Chorizo: Smoky, a little spicy, and full of rich, bold flavor. Spanish chorizo is ideal, but a spicy sausage works in a pinch.
- Chicken Breast: Lean, tender, and perfect for soaking up all that creamy sauce goodness.
- Red Onion & Red Pepper: Sweet and colorful. Plus, they balance the richness.
- Garlic: Non-negotiable. We’re building flavor, and garlic is mandatory.
- Tomato Paste: Adds richness and a touch of sweetness.
- Dried Oregano & Marjoram: Earthy, herby goodness that complements the smoky chorizo.
- Red Chili Flakes: Just a tiny kick! Want it hotter? Add more.
- Chicken Stock: Adds depth while keeping the sauce perfectly silky.
- Double Cream: Makes everything luxuriously creamy.
- Parmesan: Nutty, salty magic.
- Basil & Parsley: A pop of fresh flavor to balance out the richness.
Pro Tip: No cream? Try half-and-half for a lighter version or even Greek yogurt for a tangier twist.
How To Make Creamy Chorizo Pasta?
Alright, let’s make this dreamy, creamy chorizo pasta—step by step:
Want To Save This Recipe?
- Cook the Pasta:
Bring a pot of salted water to a boil (seriously, salt it well—it should taste like the sea). Cook the rigatoni until just al dente. Save a cup of the pasta water before draining. - Crisp the Chorizo:
Heat the olive oil in a large skillet. Toss in the sliced chorizo and let it sizzle for 1-2 minutes. The goal? Crispy edges and that amazing smoky oil seeping out. - Cook the Chicken:
Add the diced chicken to the pan. Let it cook for 4-5 minutes, stirring occasionally. It doesn’t need to be fully cooked yet—just golden on the outside. - Sauté the Veggies:
Add the red onion and red pepper. Cook for another 2-3 minutes until softened. Then, toss in the garlic, oregano, marjoram, chili flakes, and tomato paste. Stir it all together and let the tomato paste cook out for a minute—it makes a huge difference in flavor. - Deglaze & Simmer:
Pour in the chicken stock. Let it bubble up and blend with the flavors. Lower the heat, stir in the double cream, and let it simmer for 2-3 minutes. (Yes, it smells incredible.) - Toss the Pasta:
Add the cooked rigatoni straight into the sauce. Toss everything together so the pasta gets fully coated in all that creamy goodness. If the sauce feels too thick, a splash of reserved pasta water will loosen it perfectly. - Finish with Herbs & Parmesan:
Stir in the basil, parsley, and parmesan. Taste, adjust seasoning, and serve it up with extra cheese on top—because honestly, why not?
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or chicken stock.
- Freezer: The sauce can separate due to the cream, but if you must, freeze it for up to 1 month. Thaw overnight and reheat gently.
- Make Ahead: The sauce can be made a day in advance! Just toss it with fresh pasta when you’re ready to serve.
Variations and Substitutions:
- No Chicken? Try shrimp or even sliced mushrooms for a veggie version.
- Heat Level: Crank up the chili flakes or swap the chorizo for a spicier variety.
- Cheese Swap: Pecorino, cheddar, or manchego would all work beautifully.
- Pasta Options: Penne, fusilli, or even spaghetti work great if you’re out of rigatoni.
- Lighter Sauce: Swap the double cream for half-and-half or a splash of Greek yogurt.
What to Serve with Creamy Chorizo Pasta?
This pasta is rich and bold, so lighter sides work best:
- Garlic Bread: Because carbs on carbs? Yes, please.
- Simple Green Salad: Keep it fresh with arugula, lemon, and shaved parmesan.
- Roasted Veggies: Asparagus, zucchini, or roasted tomatoes would be perfect.
- A Glass of Wine: Go for a crisp Sauvignon Blanc or a light Pinot Grigio.
Frequently Asked Questions:
Can I use a different pasta shape?
Totally! Penne, fusilli, or even orecchiette would work perfectly.
How spicy is this dish?
Mild with just a touch of heat. Want it spicier? Add more chili flakes!
Can I make this dairy-free?
Yes! Swap the cream for full-fat coconut milk and use a vegan parmesan alternative.
So there you have it—the creamy chorizo pasta recipe you didn’t know you needed but will now be obsessed with. Try it out and let me know how it turns out! And hey, if you tweak it or add your own spin? Share it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chorizo Pasta
Ingredients
- 300 g 10.5 oz rigatoni or preferred short pasta
- 1 tablespoon olive oil
- 170 g 6 oz chorizo, sliced
- 350 g 12 oz chicken breast, diced
- 1 small red onion finely diced
- 1 small red bell pepper diced
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon red chili flakes
- 1 tablespoon tomato paste
- 200 ml 1 cup chicken stock
- 200 ml 1 cup double cream
- 30 g ⅓ cup grated Parmesan cheese
- 6 fresh basil leaves torn
- 1 tablespoon fresh parsley chopped
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sear the Chorizo:
- Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook for 1-2 minutes, stirring occasionally, until the edges become slightly crispy and the oils are released into the pan.
Cook the Chicken:
- Add the diced chicken breast to the skillet with the chorizo. Cook for 4-5 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly golden on the outside.
Sauté the Vegetables:
- Add the diced red onion and red bell pepper to the skillet. Cook for 2-3 minutes, allowing the vegetables to soften. Stir in the minced garlic, oregano, marjoram, chili flakes, and tomato paste. Cook for another minute, letting the tomato paste slightly caramelize for deeper flavor.
Deglaze and Simmer:
- Pour in the chicken stock, stirring well to deglaze the pan and lift any bits stuck to the bottom. Let it come to a gentle simmer.
Add the Cream:
- Lower the heat slightly and stir in the double cream. Allow the sauce to gently bubble for 2 minutes, thickening slightly.
Combine Pasta and Sauce:
- Add the drained rigatoni directly to the skillet, tossing to ensure the pasta is fully coated in the sauce. If the sauce appears too thick, gradually add a splash of the reserved pasta water to loosen it.
Finish with Herbs and Cheese:
- Remove the skillet from heat. Stir in the grated Parmesan cheese, fresh basil leaves, and chopped parsley. Taste and adjust seasoning if necessary.
Serve:
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Pasta: Substitute the rigatoni with gluten-free pasta, such as brown rice or quinoa pasta.
- Chorizo: Confirm the chorizo is labeled gluten-free, as some brands may contain fillers with gluten.
- Stock: Ensure the chicken stock is certified gluten-free.
- Parmesan: Confirm that the Parmesan cheese is gluten-free, as some pre-grated varieties may include additives containing gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
