Chicken And Chorizo 

If you love Mediterranean pasta dishes then this recipe for chicken and chorizo pasta is something you should try.

It is made in one pot and it tastes amazing. 

Chicken and chorizo pasta

What Do You Need? 

This is a one pan meal – all you need is a large, deep frying pan or a large saucepan. You don’t need to cook the pasta separately – it is cooked in the sauce.

You will also need a knife and chopping board to prepare some of the ingredients. This is a really simple meal to make and it’s quick to clean up afterwards, so it is a great one to cook on a busy weeknight. 

If you are a fan of Mediterranean flavours, you’ll love our Prawn Saganaki Recipe

Tips And Tricks 

This pasta is quite straightforward, but to ensure it comes out spot on every time you should follow these tips and tricks. 

  • Chorizo – Make sure you remove the casing of the chorizo before you chop it up. It’s much easier to peel it off the whole sausage than off each individual slice. The chorizo will release oil as it heats up, which will help to flavour the rest of the dish. If you are worried that the chorizo is burning or the oil is being released too slowly then you can add a little drizzle of olive oil to the pan. 
  • Stirring – Make sure that you stir well after adding each ingredient to ensure that the flavours are evenly distributed. Stir the chicken to coat it in the chorizo, stir the garlic and herbs and spices. Stir the wine so that it soaks into the meat, and stir the liquid so that the tomatoes mix in with the chicken stock. 
  • The lid – When you add the lid to the pan, make sure you leave a little gap so that some of the heat and steam can escape. This allows the sauce to reduce as the moisture has somewhere to escape to. It also stops the heat from building up too much which means that the pan won’t boil over. 
  • The pasta – The pasta should be fully cooked, but not too mushy. It needs to retain a little bit of firmness. You can check the pasta by trying a little piece, or by squeezing a piece between your finger and thumb to see if it is easy to break. 

Our Chicken and Vegetable Soup Made Easy is a really tasty family supper

How Can You Customise This Recipe? 

This recipe is very versatile so you can easily make some adjustments to it if you want to. 

  • Vegetables – This recipe focuses mainly on the meat, but you can pack it out with some vegetables if you want to. Onions and red peppers would work really nicely, and you could throw some black olives in at the end. 
  • Pasta – You can use penne as the recipe suggests, or you can use a different type of pasta. Farfalle, rigatoni, conchiglie, or fusilli would all work with this type of sauce. You could even swap the pasta for rice, especially if you follow a gluten free diet.
  • Cream – If you love creamy pasta then you can add a dash of double cream at the end to make the sauce a bit more indulgent. You can also use more cheese if you want a cheesier, creamier sauce. 
  • Shrimp – If you are a big fan of seafood, then you could add some shrimp to this recipe. You could also switch out the chicken for shrimp if you prefer, as shrimp and chorizo complement each other really well. 
  • Garnish – Fresh herbs make a great garnish for pasta. You could also add a bit more grated cheese, or even some crispy breadcrumbs to introduce a new flavour. You could try chopped chives if you want more of a punchy flavour. 
  • Wine – The wine in this recipe is optional, but it adds a lovely flavour. Red wine is ideal for this dish but you could also experiment with white wine to see how it changes the taste.
  • Side dishes – you could serve this pasta with a basket of bread to mop up the sauce. You could serve it with some steamed green vegetables like spring greens and tender-stem broccoli. A little bowl of marinated olives for the table would be a good option too. 

And for dessert? How about our Toblerone Cheesecake? It’s a no bake wonder

Paella is such a delicious, filling meal and surprisingly easy to make – as long as you have the right equipment. Whether you like to cook outside on the BBQ or indoors on the stove top, we’ve got the ideal Paella Pan for you. Click here for more information and prices.

Chicken And Chorizo 

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Recipe by Faye Keenan Course: Melbourne


Prep time


Cooking time






  • 2 2 Chorizo sausages (casing removed, sliced)

  • 2 2 Chicken Breast (chopped)

  • 400 grams 400 Chopped tomatoes (canned)

  • 2 2 Garlic cloves (minced)

  • 1 Teaspoon 1 Paprika

  • 1 Teaspoon 1 Parsley or other herb (dried)

  • 0.5 Teaspoon 0.5 Dried chili flakes

  • 0.5 Teaspoon 0.5 Sugar – 0.5 Teaspoon

  • 0.5 Teaspoon 0.5 Salt

  • 60 ml 60 Red Wine

  • 620 ml 620 Chicken stock

  • 225 grams 225 Dried Penne pasta

  • 30 grams 30 Fresh spinach (chopped)

  • 3 Tablespoon 3 Parmesan (grated)

  • Salt and pepper

  • Fresh basil or parsley


  • Make sure that all of the ingredients are prepared and chopped. Place a large, deep frying pan (or a saucepan) over a medium heat and add in the chorizo. Cook it until it begins to turn crispy and it has released some of its red, spicy oil.
  • Add the chopped chicken breast, the garlic, paprika, chili flakes, salt and dried parsley. Give everything a good stir to make sure that the chicken is coated in the tasty chorizo oil. Keep frying until the chicken turns from white to pink on the outside.
  • Next, add the wine. Stir for 30 seconds, then add the tomatoes and the chicken stock. Give it another good stir to mix all the ingredients together, then adjust the heat to bring the liquids to a steady simmer.
  • Once the sauce is simmering, add the pasta and stir it in. Place the lid on the pan at a slight angle to allow some of the steam to escape. This will prevent the pot from boiling over. Keep simmering until the pasta is fully cooked – this will probably take around 15 minutes.
  • Once the pasta is cooked, remove the lid and stir in the spinach. The spinach will cook very quickly in the hot sauce. Add the grated cheese and mix the pasta thoroughly. Check for seasoning and add salt and pepper to taste. Serve immediately and garnish with fresh herbs.
Faye Keenan
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