Creamy Chorizo Chicken Pasta

Creamy chorizo chicken pasta is rich and flavorful with huge comfort food vibes! Tender chicken thighs and mild Mexican chorizo make a hearty base, while a creamy tomato sauce with oregano and garlic clings to every nook of the rigatoni pasta. Garnish the pasta with Parmesan and herbs for extra layers of flavor. Dive in for a pasta that's simple and kid-friendly for weeknights but impressive enough for entertaining friends or family.

With its bold flavor profile, Mexican chorizo is the star of this dish. Mexican chorizo is made of ground pork, chiles, and spices like cloves, paprika, and cinnamon. The flavor is distinctive and perfect for a hearty pasta for chilly nights. You can purchase mild or spicy Mexican chorizo, depending on your family's taste.

We love the deep flavor that chorizo can bring to a dish. For more chorizo inspiration, try these tasty Soyrizo and Sweet Potato Baked Tacos!

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Rigatoni Pasta - This is the perfect shape to compliment the thick and hearty sauce. It also helps to get the perfect bite on your fork with pasta, chicken, and chorizo-laced sauce in one!
• Chicken Thighs - Trimmed and cut into bite-sized pieces, boneless and skinless chicken thighs stay tender and juicy in the sauce.
• Mexican Chorizo - Purchase this in your larger supermarket or Hispanic grocer. Mexican chorizo comes in a plastic casing that must be removed before cooking. Choose a mild, medium, or hot version to suit your taste.
• Garlic - Finely minced garlic melts into the sauce and adds an aromatic note to the pasta.
• Dried Oregano - Use either Mexican oregano or Greek oregano in this dish. Mexican oregano will give a brighter, citrusy flavor while Greek oregano has an earthy and peppery profile.
• Tomato Paste - Use tomato paste from a tube or from a can for the recipe. If you open a can and have extra, freeze it according to this tip in my pasta e ceci recipe!
• Chicken Stock - Chicken stock or chicken broth deglaze the pan after cooking the chicken and chorizo.
• Heavy Cream - Heavy cream brings ultra creamy texture to the pasta. 
• Parmesan and Herbs - Sprinkle the finished dish with shredded Parmesan cheese and chopped herbs like parsley, cilantro, or chives.

Instructions

Bring a large pot of water to boil over high heat.

When the water is boiling, add the rigatoni and a tablespoon of salt. Stir well and cook until the pasta is al dente (use the package directions as a guide for timing).

While the water comes to a boil, trim the chicken thighs and cut them into bite-sized pieces. Remove the chorizo from the casing. Mince the garlic or use a garlic press.

Preheat a large pan or skillet over medium-high heat for 2 minutes. Add the olive oil to the pan.

Add the chicken thigh pieces and cook them on all sides for about 4 minutes.

Remove the chicken to a plate and add the chorizo to the pot. Cook the chorizo, breaking it up into small pieces, for about 3 minutes.

Add the tomato paste, oregano, and garlic to the chorizo. Cook for 1-2 minutes, stirring constantly, to incorporate the tomato paste.

Deglaze the pot with the chicken stock. Scrape the sides and bottom of the pot to pick up any bits of flavor.

Add the heavy cream and the reserved chicken to the pot. Stir everything together well and reduce the heat to maintain a simmer.

Cook the sauce for about 3 minutes. It will reduce a bit to a glossy and rich consistency. Taste for seasoning and adjust the salt if needed.

Drain the cooked pasta, reserving about ½ cup of pasta cooking water.

Add the pasta to the sauce in the pot.

Stir gently to coat the pasta with the sauce and add the reserved pasta water, if needed, to get the desired texture.

Tip for Standard Skillet Sizes

Combining the sauce and pasta in one skillet is tricky, there's a lot of volume! If you have a standard 12-inch skillet, prepare the sauce in it as directed above. Transfer the cooked sauce into the pasta pot after you drain the pasta. Add the drained pasta to the pot and coat it with the sauce where you'll have more room to stir.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Use Soyrizo - To swap out the pork chorizo for a vegetarian product, use Soyrizo! The flavor and texture are similar and preparation follows the same process.
• Change Pasta Shapes - Use a shorter sturdy pasta shape for this dish for the best pairing with the chinks of chicken and ground chorizo. Cavatappi, penne, radiatore, or rotini are all great alternatives to rigatoni.

Equipment

I used my largest enameled cast iron Dutch oven to prepare this pasta for the photos in this post, but a regular 12-inch skillet will do the job just as well (see the tip above). Here are some notes on the kitchen staples that I use for this pasta.

• Dutch Oven - An enameled cast iron Dutch oven is a great pot to have in your kitchen for all sorts of recipes. The one featured here is a 14-inch diameter version, large enough to cook the sauce and add the cooked pasta.
• Wooden Spoons -The one pictured in this post is especially good because of its flat, spatula edge, perfect for breaking up ground chorizo and scraping off the bottom of the pot during deglazing.
• Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. It is great for breaking down the chicken thighs into bite sized pieces, finely mincing the garlic, or chopping the herbs for garnish.

Serving Suggestions

Scoop out a generous serving of chorizo chicken pasta onto plates and garnish with shredded Parmesan and chopped herbs like parsley, cilantro, or chives. Serve this creamy pasta with a simple side salad or crusty bread for swiping up all of the delicious sauce.

Make This Recipe Kid-Friendly

Choose a mild Mexican chorizo and this dish is a surprising hit with kids. If the sauce is a no-go with your family, reserve some cooked chicken before you add it to the sauce as well as some drained pasta. Serve the pasta with butter or a preferred sauce and offer a "safe" dipping sauce for the chicken pieces.

You find more tips on keeping everyone at your dinner table satisfied in my post Keeping Peace with Picky Eaters!

Storage

Store any leftovers in an airtight container for up to three days. When the pasta is reheated, some separation of oil will occur. A splash of water and gentle mixing will help return the sauce to its original glossy texture.

Make Ahead Options

You can make this chorizo chicken sauce ahead of time, reducing the number of steps to getting dinner served on busy nights. While the sauce takes just about as long to make as it does to cook pasta, sometimes you need a more hands-off prep. The sauce will reheat well in a skillet on low heat while you cook pasta or use a precooked pasta option.

Pasta Favorites

Nothing beats the comfort of a plate of pasta! Here are a few more favorites to try next time the craving hits:

Pairing Ideas

Serve this tasty chorizo chicken pasta for a big family dinner or dinner party with friends. Keep the appetizer light and add a tasty cocktail, roasted vegetable side, and simple dessert to round out the menu.

Try It and Share

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