This Creamy Chicken and Chorizo Pasta is an easy main dish. It includes juicy cajun chicken pieces, golden brown Spanish chorizo sausage, and sautéed vegetables tossed in a creamy sauce. This family favorite comes together in about 30 minutes in one pot. Though it can be a complete meal, feel free to serve it with a light side salad.
Why Make Cajun Chicken and Chorizo Pasta
There are so many reasons to love this creamy chicken chorizo recipe. Here are my top two:
- Easy recipe: this recipe comes together with simple ingredients in one pot.
- Full of flavor: juicy cajun chicken and browned chorizo sausage add so much flavor to this dish. You’ll find that your whole family will keep coming back for more.
Ingredients Needed
- Chicken Breast: I’m using raw, boneless skinless chicken breasts that I cut into bite sized pieces. Chicken thighs would also work.
- Cajun Seasoning: this is a homemade spice blend that includes things like garlic powder, black pepper, onion powder, and smoked paprika. It is big on flavor, but lower on salt compared to cajun spice mixes from the store. So, if you opt to not use it, then use store-bought cajun seasoning like you would salt (about 1/2 tsp to start).
- Olive Oil
- Spanish Chorizo Sausage: I’m using raw ground chorizo sausage meat or raw chorizo sausage with the casing removed. This sausage is well seasoned so there is no need to do anything with it besides to brown it.
- Garlic Cloves: minced
- Shallots: these are sliced thinly. I used them because I had them on hand, but you could also use yellow onion or red onion in this recipe.
- Bell pepper: I’m using a red bell pepper that I thinly sliced. Any color bell pepper, de-seeded jalapeño peppers (for a spicier dish) or a mixture of bell peppers would also work
- Chicken Broth (Chicken Stock): I picked up a low sodium chicken broth from the grocery store. I prefer this over pasta water because it adds more flavor to the dish.
- Heavy Cream
- Parmesan Cheese: I’m using grated cheese that is located in the refrigerated section of the market. This parmesan cheese has less sodium than the grated parmesan cheese that you’d find in the aisle. So, be sure to pick that up since the shelf-stable cheese will likely make this dish very salty.
- Cayenne Pepper: this is optional, but gives the dish additional heat. Red pepper flakes would also be a good option.
- Cooked Pasta: I used penne pasta that I cooked according to the package directions for al dente. If you don’t have penne pasta, you can use other pasta shapes like Cavatappi (as I do in buffalo chicken pasta), bowtie, elbow and more.
Be sure to check out the recipe card at the end of the post for full instructions and the exact ingredient amounts.
How to Make Creamy Chicken Chorizo Pasta
Brown the Chicken and Chorizo
- Mix the chicken breast in a bowl with the cajun seasoning. Set aside.
- Heat the olive oil in a large skillet or deep pan to medium-high heat.
- Add the chorizo meat and cook until browned (about 7-10 minutes). Remove the browned chorizo from the pan and set aside. Be sure to leave the drippings (chorizo oils) in the pan and do not wash it.
- In the same pan that you cooked the chorizo, add the seasoned chicken bites in an even layer. Saute for 3-4 minutes per side. During this step, the goal is to get a browned sear on the outside of the chicken. Remove the cooked chicken and set aside. It will continue to cook as it rests. Do not wash the pan.
Saute the Vegetables
- Add the garlic, shallots and peppers to the pan that you cooked the chicken and chorizo in. Saute until the onions are translucent (about 3-4 minutes).
Make the Creamy Sauce
- Pour in the chicken broth and deglaze the pan if needed (this means scrape up any bits that might be stuck to the bottom of the pan).
- Turn the heat to medium low (low heat will keep the cream from burning). Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
- Return the cooked chicken, chorizo, and pasta to the pan. Stir to incorporate. If needed, cook for an additional 2-3 minutes if some of your chicken chunks need more cooking time to cook through.
Top Cooking Tips & FAQs
- Chorizo Options: if raw ground chorizo is not an option, you can also use the packaged cooked chorizo that looks like a smoked sausage and slice it. In the recipe, you’d still brown it, but it would take close to 7 minutes vs. 10 minutes.
- For a creamier cream sauce, add cream cheese or another soft cheese like Boursin cheese: You can add 2 oz to the pan when you add the chicken stock. Mix it to incorporate and remove any lumps.
- Use a dutch oven or other deep pan: this will allow you to layer on the flavor from browning the meat to making the sauce and adding the pasta.
Storage and Leftovers
Add your leftover cajun chicken and chorizo pasta to an airtight container for the next day. This recipe can be store in the refrigerator for up to 5 days.
Chicken Chorizo Pasta Side Dishes
This creamy chorizo pasta recipe with chicken doesn’t need much in terms of side dishes. But, if you’d like, here are some of my favorite recipes to enjoy this with:
More Chicken and Chorizo Pasta Recipes
Creamy Chicken and Chorizo Pasta
This Creamy Chicken and Chorizo Pasta is an easy dish with cajun chicken pieces, browned Spanish chorizo sausage, and sautéed vegetables in a creamy sauce.
Ingredients
- 1 lb chicken breast cut into bite sized pieces
- 2 tablespoon Cajun Seasoning click for the recipe, you can start with 1 tablespoon on the chicken and add more to taste to the sauce if you wish.
- 2 tablespoon olive oil
- ¾ lb Chorizo sausage I get these from the butcher section and remove the casing so that I just use the meat. You can also replace this with packaged ground chorizo.
- 6 garlic cloves minced, or about 1.5 tbsp minced garlic in a jar
- 3/4 cup shallots sliced thinly
- 3/4 cup red bell pepper thinly sliced
- ¾ cup chicken broth low sodium
- ¾ cup heavy cream
- 1.5 cup parmesan cheese grated from the refrigerated section
- 1/4 tsp cayenne pepper optional
- 8 oz penne pasta cooked
Instructions
- Mix the chicken breast in a bowl with the cajun seasoning. Set aside.
- Heat the olive oil in a large skillet or saute pan to medium high heat.
- Add the chorizo meat and cook until browned (about 7-10 minutes). Remove the browned chorizo from the pan and set aside. Be sure to leave the drippings in the pan and do not wash it.
- In the same pan that you cooked the chorizo, add the seasoned chicken bites in an even layer. Saute for 3-4 minutes per side. During this step, the goal is to get a browned sear on the outside of the chicken. Remove the cooked chicken and set aside. It will continue to cook as it rests. Do not wash the pan.
- Add the garlic, shallots and peppers to the pan that you cooked the chicken and chorizo in. Saute until the onions are translucent (about 3-4 minutes).
- Pour in the chicken broth and deglaze the pan if needed (this means scrape up any bits that might be stuck to the bottom of the pan).
- Turn the heat to medium low. Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
- Return the cooked chicken, chorizo, and pasta to the pan. Stir to incorporate.
- Optional: Top with chopped fresh parsley and serve.
Nutrition
Calories: 448kcal | Carbohydrates: 29g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 461mg | Potassium: 469mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2033IU | Vitamin C: 29mg | Calcium: 272mg | Iron: 2mg
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