One-Pot Chicken and Chorizo Pasta for Busy Weeknights in 6 steps

---

Your New Go-To Weeknight Meal

Some evenings call for something hearty, comforting, and full of flavour – but without a stack of washing up afterwards. This one-pot chicken and chorizo pasta delivers exactly that. With smoky Spanish chorizo, tender chicken, and a rich tomato-based sauce, it’s ready in under 30 minutes and made entirely in a single pot.

This recipe sits comfortably alongside other cheesy pasta recipes and quick midweek dinners, making it a staple for families, students, or anyone short on time. Whether you’re cooking for two or a table full, it’s as satisfying as a slow-cooked meal but without the wait.

---

Why One-Pot Meals Are a Game-Changer

Cooking everything in one pot isn’t just a fad – it’s smart, efficient, and flavour-enhancing:

• Less washing up – just one pot to clean.
• Better flavour – proteins, vegetables, and pasta all absorb the same aromatic base.
• Time-efficient – minimal prep and no juggling pans.
• Meal-prep friendly – store and reheat easily.

If you enjoy this kind of efficiency, you might also like our slow cooker gammon or chinese chicken curry for similar one-pot convenience.

---

Ingredients You’ll Need (Serves 4)

Protein & Flavour Base

• 250g chorizo, sliced into coins
• 400g chicken breast or thigh, diced

Vegetables & Aromatics

• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 1 green pepper, chopped

Pasta & Liquid

• 300g short pasta (penne, rigatoni, fusilli)
• 800ml chicken stock
• 400g can chopped tomatoes
• 2 tbsp tomato purée

Seasoning & Garnish

• 1 tsp smoked paprika
• Salt & pepper to taste
• Fresh parsley, chopped
• Grated Parmesan or Manchego

---

Step-by-Step Method

Step 1: Sear the Chorizo

Heat a large, deep frying pan or casserole dish over medium heat. Add the chorizo and cook for 2–3 minutes until it releases its oil. Remove with a slotted spoon, leaving the oil in the pan.

Step 2: Brown the Chicken

Add the chicken to the same pan and sear for 3–4 minutes until lightly golden. Remove and set aside with the chorizo.

Step 3: Soften the Vegetables

Add the onion and peppers to the pan. Sauté for 5 minutes, then add the garlic and smoked paprika. Cook for a further minute to release aromas.

Step 4: Combine and Simmer

Return the chicken and chorizo to the pan. Stir in chopped tomatoes, tomato purée, and chicken stock. Bring to a gentle simmer.

Step 5: Cook the Pasta in the Sauce

Add the pasta directly into the sauce, ensuring it’s covered by liquid. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is cooked and sauce thickened. Add hot water if needed.

Step 6: Serve and Garnish

Taste, season, and serve hot with parsley and grated cheese.

---

Chef’s Tips & Variations

• Swap the pasta – try courgette pasta for a lighter option.
• Make it creamy – stir in 100ml single cream or crème fraîche before serving.
• Boost the veg – spinach, mushrooms, or aubergine work beautifully (try our aubergine pasta recipe for inspiration).
• Add heat – chilli flakes or hot smoked paprika.
• Batch cooking – doubles well for meal prep.

---

Nutritional Information (per serving) (approximate)

• Calories: 540 kcal
• Protein: 32g
• Carbs: 55g
• Fat: 20g
• Fibre: 6g

Chorizo is a great source of high-quality protein and micronutrients like selenium, vitamin B12, and iron that support essential body functions. However, due to its high levels of saturated fat and sodium, experts recommend moderation in consumption as part of a balanced diet. It’s also worth noting that Spanish chorizo is cured, unlike the raw Mexican variety, meaning it doesn’t require pre-cooking to be safe to eat.

---

Pairing Suggestions

This pasta pairs beautifully with garlic bread, a crisp green salad, or even a small plate of stuffed romano peppers for added colour. For drinks, a Spanish red wine like Rioja complements the smoky chorizo.

---

Why This Recipe Works for Busy Weeknights

Our one-pot chicken and chorizo pasta stands out because it’s:

• Quick – under 30 minutes.
• Family-friendly – mild enough for kids but flavourful for adults.
• Flexible – adapt with seasonal vegetables.
• Comforting – fits in the same satisfying category as our 10 best comfort food recipes.

If you like this, you’ll also enjoy the flavour fusion in our chicken chorizo paella.

---

FAQs about Chicken and Chorizo Pasta

Q1: Can I make chicken and chorizo pasta ahead of time?
Yes. Store in the fridge for up to 3 days. Reheat with a splash of stock.

Q2: Can I freeze it?
Yes. Freeze in portions for up to 2 months. Defrost in the fridge overnight.

Q3: Which chorizo is best?
Spanish-style cured chorizo is ideal. Avoid raw unless pre-cooked separately.

Q4: Can it be vegetarian?
Yes – swap chicken for chickpeas and use vegetarian chorizo.

Q5: What pasta shapes work best?
Short pasta like penne or rigatoni hold the sauce well, similar to our tuna pasta bake.