Chicken and Chorizo Pasta (One Pot Meal)

If you’re after a hearty, flavour-packed dinner that only uses one pan and comes together with minimal fuss, this Chicken and Chorizo Pasta is a weeknight winner. Rich, smoky, and just the right level of creamy, it’s the kind of dish that feels a bit special but couldn’t be easier to make.

I used my Ninja Sauté Pan for this recipe — it’s ideal for one-pot meals like this because it cooks evenly, holds plenty of ingredients, and goes straight from hob to table. But any deep frying pan or sauté pan will work just fine.

What You Need To Make Chicken and Chorizo Pasta

👉 For a quick summary of ingredients and instructions, scroll to the bottom for the printable recipe card.

Chicken

You can use either chicken breast or thigh, depending on what you have. Thigh is slightly juicier and adds a bit more flavour, but chicken breast works perfectly too. Just chop it into bite-sized pieces for quicker cooking.

Chorizo

About 100g sliced, brings so much smoky depth to this dish. As it cooks, it releases oil that adds loads of flavour to the base — it’s one of those ingredients that does a lot of the work for you.

Onion

Just one finely chopped onion goes in at the start. It softens and sweetens, giving you a lovely base for the sauce to build on.

Garlic

Use 2–3 cloves, or more if you love garlic (I often do!). You can use fresh or frozen chopped garlic.

Bell Pepper

This is optional, but I like to add a red pepper, sliced thinly. It gives a bit of sweetness and a pop of colour to the final dish.

Tinned Tomatoes

A 400g tin of chopped tomatoes creates the main sauce. You can swap it for passata if you prefer a smoother finish — it’s totally up to you. My favourite brand of chopped tomato is Mutti – it has lots of flavour which makes a big difference to the dish.

Smoked Paprika + Seasoning

1 teaspoon of smoked paprika really boosts that smoky chorizo flavour. Add salt and pepper to taste, and if you fancy a little heat, a pinch of chilli flakes goes a long way.

Pasta

You’ll need 400g of dried pasta — I like penne or fusilli as they hold the sauce really well. There’s no need to boil it separately; it cooks right in the pan with the sauce.

Chicken Stock

800ml of chicken stock is enough to cook the pasta and create a rich, flavourful sauce. If it looks like it’s drying out before the pasta’s cooked, just add a splash more hot water — but don’t overdo it or it’ll become soupy.

Cream or Cream Cheese (Optional)

For that silky, rich finish, stir through some single cream (about 100ml) or 2 tablespoons of cream cheese at the end. Totally optional, but it really rounds the dish out.

Cheese (Optional)

I love a little grated cheddar or parmesan stirred in or sprinkled over the top. It melts into the sauce and gives that final bit of comfort food goodness.

How To Make One Pot Chicken and Chorizo Pasta

Step 1: Sauté the Chorizo + Chicken

Set your sauté pan to medium-high heat and add a small drizzle of oil. Add the sliced chorizo and cook for 2–3 minutes, just until it starts to release that lovely orange oil. Add the chicken pieces and cook until browned on all sides. No need to cook it through completely here — it’ll finish cooking later in the sauce.

Step 2: Cook the Onion + Pepper

Add the chopped onion and red pepper straight into the pan. Sauté for 3–4 minutes until they begin to soften.
Stir in the garlic and smoked paprika and cook for another 30 seconds — you should start to smell all the amazing smoky aromas coming together.

Step 3: Add the Tomatoes, Stock + Pasta

Pour in the tinned tomatoes, 800ml chicken stock, and the dry pasta. Give it a really good stir so everything is well combined and the pasta is as submerged as possible. Don’t worry, some will poke out, you will be stirring during the cook time so everything will be getting cooked. Bring the pan to a gentle boil, then reduce the heat and let it simmer with the lid on for about 12–15 minutes, stirring occasionally to stop the pasta sticking. If it starts to dry out before the pasta is done, add a little hot water — but only a splash at a time.

Step 4: Finish with Cream (Optional)

Once the pasta is tender and the sauce has thickened slightly, stir through your cream or cream cheese.
Let it bubble for another minute or two, just to bring everything together.

Step 5: Taste + Serve

Taste and adjust the seasoning — maybe a little more salt or a grind of black pepper.
Serve hot, topped with a bit of grated cheese and chopped parsley or basil if you fancy.

Tips & Tweaks

• Want a spicy kick? Use spicy chorizo or add a few chilli flakes.
• Add extra veg: A handful of spinach or frozen peas stirred in at the end works really well.
• Slimming World–friendly? Skip the cream and cheese or use reduced-fat alternatives.
• Batch cook it: This dish reheats beautifully, making it great for lunch the next day.

Are You Looking For More One Pot Meals?

I love the idea of one pot meals, they’re often quick to prepare and of course have minimal washing up. Check out some more of my one pot recipes below for inspiration:

• Chicken and Chorizo Paella Recipe
• Creamy Cajun and Chicken Pasta Recipe
• Chicken Couscous Recipe With Peppers, Garlic + Chilli
• Easy Sausage Pasta Recipe