This is one of those “oh my god” recipes — you know the kind. You take a bite and suddenly the world’s a little quieter, warmer, and more forgiving. Creamy chicken and chorizo pasta is comfort food with a tiny bit of flair. A bit Spanish, a bit Italian, but mostly… irresistible.
I first made this on a rainy Tuesday when I’d promised I wouldn’t order takeout again. I was hangry, half-watching a cooking show, and happened to have some chorizo leftover from a tapas night. What happened next was 30 minutes of chaotic chopping, stirring, and licking sauce off the spoon like a gremlin. And when I finally sat down with a steaming bowl — I actually closed my eyes. It was that good.
Why You’ll Love It
- Done in 30 minutes, start to finish — no drama
- That combo of smoky chorizo + creamy tomato sauce? Unbeatable
- It reheats like a dream — next day lunch goals
- Feels indulgent but not over-the-top
- One pan and one pot. Bless.
- Everyone — everyone — goes back for seconds
Ingredients
- 300g rigatoni or other short pasta
- 1 tbsp olive oil
- 170g chorizo, sliced
- 350g chicken breast, diced
- 1 small red onion, finely diced
- 1 small red pepper, diced
- 3 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp dried marjoram
- ¼ tsp red chilli flakes (optional but fab)
- 1 tbsp tomato paste
- 200ml chicken stock
- 200ml double cream
- 6 fresh basil leaves, torn
- 1 tbsp fresh parsley, chopped
- 30g grated Parmesan (plus more for topping if you’re cheeky)
How to Make It
Boil the pasta water like a boss:
Get a big pot of water going and salt it like you mean it. Cook your pasta al dente — it’ll finish in the sauce. Don’t forget to save a mug of the pasta water before draining. I always do. Every. Single. Time.
Crisp up that chorizo:
Heat olive oil in a large pan and add the chorizo. Fry for 1–2 mins until it’s just going golden and smelling like a Spanish market.
Add the chicken and let it sizzle:
Toss in the diced chicken and cook for about 5 mins until it’s mostly cooked through and picking up all that smoky chorizo oil. Yes, it’s going to smell ridiculous by now.
Veggies and spice time:
In go the onion and red pepper. Soften them for 2–3 minutes, then stir in garlic, oregano, marjoram, chilli flakes, and tomato paste. Give everything a good stir so it starts to look thick and saucy.
Simmer that creamy magic:
Pour in the chicken stock, let it bubble for a minute, then stir in the double cream. It should turn this beautiful rust-orange colour. Let it gently simmer till it coats the spoon.
Bring it all together:
Toss the drained pasta into the sauce, along with a splash of that saved pasta water if it’s looking tight. Stir through the basil, parsley, and Parmesan. Season to taste — go heavy on black pepper if you like a kick.
Serve immediately:
Spoon into bowls, top with more Parmesan and maybe a drizzle of good olive oil. Eat while hot and don’t feel bad about licking the bowl.
Common Mistakes and How to Dodge Them
Why is my sauce too thick?
You probably forgot the pasta water. It happens. Add a splash of cream or stock to loosen it.
Why’s the chicken dry?
Overcooked, love. Chicken breast cooks fast — 5–6 mins is plenty.
Can I make it less spicy?
Yep — ditch the chilli flakes or swap for smoked paprika for warmth without the heat.
Is chorizo necessary?
Look… technically no. But also yes. Try bacon in a pinch — different vibe, still tasty.
Storage and Reheating
- Fridge: Keeps beautifully for 3–4 days. Store in an airtight container.
- Freezer: Freeze in portions, but sauce may split slightly when reheated.
- Reheat: Microwave works fine. Add a splash of cream or milk to bring it back to life. Or warm in a pan over low heat.
Frequently Asked Questions
Can I use cream cheese instead of cream?
Absolutely. About 100g should do it — melt it into the hot stock before tossing in the pasta.
What pasta shape works best?
Rigatoni is ace, but penne, fusilli, or farfalle are also great — anything that grabs sauce.
Can I add spinach or mushrooms?
Totally. Just toss them in with the onion and pepper stage.
Is it really under 30 minutes?
If you don’t get distracted scrolling Instagram — yes, 100%.
Nutrition Facts (Per Serving)
- Calories: 730
- Fat: 45g
- Carbs: 33g
- Protein: 47g
- Sodium: 818mg
- Sugar: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Cacciatore Slow Cooker
- Jamie Oliver Chicken Chilli Con Carne
- Jamie Oliver Chicken Filo Pie
Jamie Oliver Chicken And Chorizo Pasta
Description
Creamy, smoky, spicy pasta tossed with juicy chicken and crispy chorizo in a tomato-cream sauce that clings to every bite.
Ingredients
Instructions
- Boil pasta, save some cooking water, and drain.
- Cook chorizo in olive oil until crispy.
- Add chicken, cook till nearly done.
- Add onion, pepper, garlic, spices, and tomato paste.
- Pour in stock, then cream. Simmer gently.
- Add pasta, herbs, and cheese. Stir to coat and serve hot.
Notes
- Use pre-cooked chicken to save even more time.
- Go heavy on the herbs if serving cold — great as a pasta salad too.
- Don’t skip the chilli flakes unless you’re spice-averse — they balance the cream.
- Add more stock or cream the next day to refresh leftovers.