The combination of chicken and chorizo gives this pasta bake a deliciously smoky, savory flavor, while the bubbling cheese on top adds the perfect finishing touch. It’s easy to make, satisfying, and perfect for weeknight dinners or family gatherings. So, whether you’re feeding a crowd or just craving something cozy, this easy chicken and chorizo pasta bake will quickly become a household favorite.
Chorizo can be very flavorful and fatty, so it’s better not to use too much of it. We suggests using the amount indicated in the recipe at least in your first attempt. Also, remember that brands and varieties can be very different, so it’s a good idea to stick to the same chorizo every time you make this dish. And, this recipe is made with Spanish chorizo, not Mexican! Mexican chorizo is very different from the Spanish one, and they are not interchangeable.
The recipe can also be made with boneless chicken thighs instead of breasts. This should make it a little bit easier to cook since there’s lower risk of overcooking it. Just keep in mind that chicken thighs are more fatty than breasts, so you may want to use lighter cream or remove a bit of fat from the pan before adding the tomatoes.
Speaking of tomatoes, they play an important role in the chicken and chorizo pasta bake recipe, so try to use a brand of canned tomatoes that you know and like. Our favorite brand is Mutti, from Italy. It is a tad more expensive than generic brands, but the quality is great and, perhaps most important, consistent. (We aren’t sponsored by the brand, we just like it.)
If you are familiar with the spices, don’t hesitate to adjust the amounts to your preference. The amounts suggested in the recipe are on the safe side, but a bit more oregano and chili flakes will definitely not hurt!
Ingredients
- 1 lb. chicken breast
- 4 oz Spanish chorizo
- 1/2 yellow onion
- 2 garlic cloves
- 1 1/2 can chopped tomatoes (around 20 oz)
- 12 oz fusilli or other short pasta
- 2 tbsp olive oil
- 1/4 cup heavy cream
- 1 tbsp tomato paste
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- 1 pinch chili flakes
- 5 oz mozzarella cheese
- Salt & pepper
- Fresh basil or parsley (optional, for garnishing)
Instructions
- Chop the onion and garlic finely. Cut the chorizo lengthwise and slice it.
- Cut the chicken breasts into bite sized cubes and season with salt and pepper.
- In a large pot, add water and salt and bring to boil. Cook the pasta following the instructions on the package. Drain well.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Add the olive oil to a large skillet and fry the chicken until golden and cooked through (roughly 5-7 minutes). Once it is ready, remove from the skillet and set it aside.
- Add the chorizo and onions to the same skillet and fry for 2 minutes. Then add the garlic and fry for 30 seconds.
- Add the oregano, smoked paprika, chili and tomato paste. Mix well and cook for 1 minute.
- Add the tomatoes and a splash of water, and cook for a few minutes. Add the cream and mix well. Adjust the seasoning, then add the chicken and pasta to the pan and mix well.
- Transfer the pasta to a large baking dish. Slice or tear the mozzarella and scatter it over the pasta. Put the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and golden.
Notes
- The recipe is for 6 servings.
- Prep time: 10 minutes.
- Cooking time: 40 minutes.
- Garnish with fresh basil or parsley if you wish.
Similar recipes
If you like the chicken and chorizo pasta bake, you may also like the following recipes:
- Gnocchi with Gorgonzola and spinach
- Penne alla vodka
- Gnocchi alla Sorrentina
- Creamy bacon and spinach gnocchi
- Creamy chicken and mushroom pasta
- Asparagus, prosciutto and mozzarella rolls
- Tortellini and Italian sausage soup
Chicken and chorizo pasta bake
Ingredients
- 1 lb. chicken breast
- 4 oz Spanish chorizo
- ½ yellow onion
- 2 garlic cloves
- 1½ can chopped tomatoes around 20 oz
- 12 oz fusilli or other short pasta
- 2 tbsp olive oil
- ¼ cup heavy cream
- 1 tbsp tomato paste
- ½ tsp oregano
- ¼ tsp smoked paprika
- 1 pinch chili flakes
- 5 oz mozzarella
- salt & pepper
- fresh basil or parsley optional, for garnishing
Instructions
- Chop the onion and garlic finely. Cut the chorizo lengthwise and slice it.
- Cut the chicken breasts into bite sized cubes and season with salt and pepper.
- In a large pot, add water and salt and bring to boil. Cook the pasta following the instructions on the package. Drain well.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Add the olive oil to a large skillet and fry the chicken until golden and cooked through (roughly 5-7 minutes). Once it is ready, remove from the skillet and set it aside.
- Add the chorizo and onions to the same skillet and fry for 2 minutes. Then add the garlic and fry for 30 seconds.
- Add the oregano, smoked paprika, chili and tomato paste. Mix well and cook for 1 minute.
- Add the tomatoes and a splash of water, and cook for a few minutes. Add the cream and mix well. Adjust the seasoning, then add the chicken and pasta to the pan and mix well.
- Transfer the pasta to a large baking dish. Slice or tear the mozzarella and scatter it over the pasta. Put the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and golden.
Notes
- Garnish with fresh basil or parsley if you wish.