Chicken and Chorizo Pasta Bake Recipe -
Chicken and Chorizo Pasta Bake Recipe

Chicken and Chorizo Pasta Bake

Recipe by  

"Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  3. Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
  4. Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2007

A tasty recipe that makes great leftovers. I used milk instead of the heavy cream to lighten it up a bit. Nice flavor and easy to make.

Most Helpful Critical Review
Feb 16, 2010

I had left over chicken and chorizo in the freezer and was trying to find something quick to make with it; this recipe fit the bill. The only thing I did differently was to cook the tomato sauce and cream in the same pot with the chicken and chorizo, in an effort to have one less pot to clean. I also used less cheese than the recipe called for. It worked out great. This was a unique tasting dish.


41 Ratings

Sep 18, 2008

FYI: Chorizo has an interesting taste if you have never eaten it. I cooked mine up the night before making this recipe. I actually made it, and then wasn't sure what to do with it. Yay for All Recipes! This was great! I changed it up just a little bit: I used milk instead of the cream, red AND green pepper, shrimp instead of chicken, and one 6oz can of tomato paste mixed with 1/2 cup water, then added just a little spaghetti sauce with the milk and the red pepper flakes. YUM! We will definitely have this again. I loved it with shrimp and will throw in more next time. Husband liked it too.

Feb 15, 2011

This was a good pasta dish. I would cook the chicken a little less than instructed because we thought the chicken was dry.

Aug 25, 2008

It was a tasty meal, I might make it again, but would probably tweak it more. Definitely was not a spicy dish (and I added a lot more red pepper flakes). I also seasoned it was Spanish Paprika and Cilantro. I used shrimp instead of chicken. I added an entire onion, an additional green bell pepper, used heavy cream because that's what I had on hand, and mixed in cheese before layering the top with the cheese.

Feb 28, 2008

I used vegetarian chorizo and milk instead of light cream. Fantastic!

Oct 30, 2009

I did this recipe kind of ma way lol So i used Italian sausage cuz that's what i had, also replace cream for milk and instead of tomatoes puree i used marinara sauce and cherry tomatoes and a hint of merlot which was the kick of my sauce, while cooking chicken added the bell peppers plus a little cilantro&Garlic and only used provolone cheese and Pecorino Romano..It came out Delicious!!

Jun 29, 2009

My husband and kids really enjoyed this hearty dish. Great for using up left over chicken/chorizo.


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  • Calories
  • 885 kcal
  • 44%
  • Carbohydrates
  • 62.3 g
  • 20%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 74.2 g
  • 148%
  • Sodium
  • 955 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Simon Wraight
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