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This Gluten Free Creamy Chicken and Chorizo Pasta is a dreamy, speedy meal, perfect for busy weeknights. The creamy sauce is packed with smoky flavours from the chorizo and garlic, with tender chicken chunks. Only 7 ingredients and 15 minutes needed!
What you need to know at-a-glance:
- Why choose this recipe? I make a lot of recipes but this creamy chicken and chorizo pasta is one of THE midweek dinners I fall back on pretty much every single week. It’s cheap, easy, so quick to make and tastes insanely good.
- Serving Suggestion: You just can’t beat a side of gluten free garlic bread to mop up that creamy sauce. And I’m obsessed with a side of tenderstem broccoli too!
- Pasta of choice: I usually grab one of the cheap supermarket own brand free from pastas and they work great. But spending a little extra on a pasta like Rummo (my fave!) is so worth it. The texture is just like the real deal!
- Anything else? If you like a speedy gluten free pasta recipe check out my Chicken Fajita Pasta and Cheeseburger Pasta recipes next.
Ingredients and Substitutions
There’s a printable recipe card for this chicken and chorizo pasta recipe below with quantities, but here are some notes on the main ingredients and any swaps.
- Gluten Free Pasta: I used the Rummo rigatoni pasta which I absolutely love. However, this would work well with any free from pasta – even spaghetti or linguine.
- Chicken Breast: You can use chicken thigh for a more budget-friendly meal.
- Chorizo: I buy the pre-diced packs for ease but you can easily chop up a chorizo sausage instead.
- Cream Cheese: I tend to use a lighter cream cheese to bring down the calories but it works just as well with a full-fat version. Use a dairy-free cream cheese if needed.
- Baby Plum Tomatoes: Or swap for chopped peppers instead if you prefer.
- Garlic: I use garlic paste but fresh minced garlic or chopped garlic is fine.
- Dried Oregano
I also like to cover mine with some parmesan cheese shavings to serve – the more cheese, the better, in my humble opinion. Add some chilli flakes for a spicy kick too if you like!
How to Make Chicken and Chorizo Pasta
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy it is to make this creamy chorizo and chicken pasta.
Bring a large pan of salted water to a rolling boil and then cook the gluten free pasta per the pack instructions. I usually chop up the chicken and veg while the water heats to save time.
This is usually around 10 minutes at a steady boil. Before draining the pasta, reserve 100ml of the cooking water as you’ll need this for the sauce!
While the pasta cooks, add the chorizo and chicken breast pieces to a pan and fry for 4-5 minutes on a medium heat.
The oil from the chorizo should be sufficient, but you can add a little extra olive oil if needed.
Add the garlic paste, tomatoes and oregano to the pan. Mix well and fry for another 3-4 minutes.
Pour in the reserved pasta water, add the cream cheese and simmer for another 1-2 minutes until thickened.
When the pasta is cooked, drain it and add to the sauce. Mix in the cooked pasta then serve straight away, preferably topped with an obscene amount of grated parmesan cheese.
Storing and Freezing Instructions
TO STORE: Any leftover chicken and chorizo pasta can be kept in the fridge and reheated (or eaten cold). I find good quality gluten free pasta reheats well, but cheaper free from pastas can break up and go mushy – this is definitely best fresh.
TO FREEZE: I personally wouldn’t freeze this recipe as the pasta would probably disintegrate into nothing.
Frequently Asked Questions
Here are some FAQs about this easy chicken chorizo pasta recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you want to turn this creamy chicken and chorizo recipe into a pasta bake, you can do this easily. Add the finished pasta to an ovenproof dish, coat with cheese (and maybe some gluten free breadcrumbs for extra crunch!) and bake at 200C / Fan 180C / Gas Mark 4 for 15-20 minutes until golden on top.
Yes! This recipe uses cream cheese instead of cream, which I find adds a delicious creaminess. But you can also use a lighter cream cheese if you want a lower fat/lower calorie recipe.
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Bring a large pan of salted water to a rolling boil and then cook the gluten free pasta per the pack instructions. This is usually around 10 minutes at a steady boil. Before draining the pasta, reserve 100ml of the cooking water.
While the pasta cooks, add the chorizo and chicken breast pieces to a pan and fry for 4-5 minutes on a medium heat. The oil from the chorizo should be sufficient, but you can add a little extra olive oil if needed.
Add the garlic paste, tomatoes and oregano to the pan. Mix well and fry for another 3-4 minutes.
Pour in the reserved pasta water, add the cream cheese and simmer for another 1-2 minutes until thickened.
When the pasta is cooked, drain it and then add to the sauce. Mix well then serve straight away.
- Serving Suggestion: I love serving this pasta up fresh with some steamed tenderstem broccoli, a shaving of parmesan cheese and a side of gluten free garlic bread.
- Storing: This pasta recipe is definitely best eaten fresh. You can refrigerate and reheat leftovers but it’s definitely nicer when freshly cooked.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chicken and Chorizo Pasta recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Serving: 1 portion | Calories: 799kcal | Carbohydrates: 84g | Protein: 54g | Fat: 27g
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