Chicken and Chorizo Pasta Bake

Chicken and Chorizo Pasta Bake

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Simon Wraight 0

"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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1 h 10 m servings 885 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 885 kcal
  • 44%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 74.2 g
  • 148%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 44 Ratings

Most helpful positive review

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

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 sauc...

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.

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 R...

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

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...

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 hi...

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

I thought this was pretty good. I think next time I will use less chicken and more chorizo. It wasn't really spicy and I felt the chicken was pretty bland. All in all not a bad dish.

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

This was much better than I expected it to be! I had never eaten chorizo before and I discovered we really like it. I think this dish could use a little something extra, a few more ingredients...

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