This Gluten Free Creamy Chicken and Chorizo Pasta is a quick, satisfying weeknight dinner. The silky sauce blends smoky chorizo, garlic and tender chicken for bold flavour. Ready in just 15 minutes with only seven main ingredients.
What you need to know at-a-glance:
- Why choose this recipe? This creamy chicken and chorizo pasta is one of my favourite go-to midweek meals. It’s affordable, fuss-free and packed with flavour.
- Serving suggestion: Gluten free garlic bread is ideal for mopping up the sauce. Steamed tenderstem broccoli or a simple rocket salad are great sides in warmer months.
- Pasta of choice: Free-from supermarket pastas work well, but a higher-quality brand like Rummo gives a firmer texture closer to traditional pasta.
- More quick pasta ideas: If you enjoy speedy gluten free pasta, try Chicken Fajita Pasta or Cheeseburger Pasta next.
Ingredients and Substitutions
Below are the main ingredients with simple swaps you can use. Quantities are available in the printable recipe card further down.
- Gluten free pasta: I used Rummo rigatoni, but any free-from shape—spaghetti, linguine or penne—will work.
- Chicken: Chicken breast is used here; swap for thigh for more flavour and a budget-friendly option.
- Chorizo: Pre-diced chorizo is convenient, or dice a whole chorizo sausage yourself.
- Cream cheese: Light or full-fat cream cheese both work. Use a dairy-free cream cheese if you need a vegan option.
- Baby plum tomatoes: Halved plum tomatoes are used; you can substitute diced peppers if you prefer.
- Garlic: Garlic paste is handy, but minced fresh garlic is equally good.
- Dried oregano: Adds a warm herbal note; use fresh oregano if available (use less).
I like to finish with plenty of parmesan shavings and a sprinkle of chilli flakes for heat if desired.
How to Make Chicken and Chorizo Pasta
Follow the recipe card for exact quantities and full method. Here’s a concise step-by-step overview to show how fast and simple this dish is.
Bring a large pan of salted water to a rolling boil and cook the gluten free pasta according to the package instructions. I usually prepare the chicken and other ingredients while the water comes to the boil to save time. Before draining, reserve 100ml of the pasta cooking water for the sauce.
While the pasta cooks, fry the diced chorizo and bite-sized chicken pieces in a pan over medium heat for 4–5 minutes. The chorizo will release enough oil to cook the chicken, but add a splash of olive oil if the pan looks dry.
Add the garlic paste, halved tomatoes and dried oregano to the pan and cook for another 3–4 minutes so the tomatoes start to soften. Pour in the reserved pasta water and stir in the cream cheese. Simmer for 1–2 minutes until the sauce thickens and becomes glossy.
Drain the pasta, add it straight into the sauce and toss to combine. Serve immediately with generous parmesan shavings and extra chilli flakes if you like heat.
Storing and Freezing Instructions
To store: Leftovers can be refrigerated and reheated, though the texture is best when freshly made. Some cheaper free-from pastas may soften further when reheated.
To freeze: Freezing is not recommended—pasta can become mushy and lose texture after thawing.
Frequently Asked Questions
Short answers to common questions about this recipe.
Turn the finished pasta into a bake by transferring it to an ovenproof dish, topping with grated cheese (and optional gluten free breadcrumbs for crunch) and baking at 200°C / Fan 180°C for 15–20 minutes until golden.
Yes—the recipe uses cream cheese rather than pouring cream. Light cream cheese reduces calories while still giving a creamy texture. Dairy-free cream cheese can be used for a non-dairy version.
Serve with steamed tenderstem broccoli, gluten free garlic bread, doughballs or even oven chips for a more indulgent plate.
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Chicken and Chorizo Pasta
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Ingredients
- 200 g gluten free pasta, I used Rummo rigatoni
- 300 g chicken breast, chopped into bite-size pieces
- 75 g diced chorizo
- 150 g cream cheese, light or full-fat
- 150 g baby plum tomatoes, halved
- 3 tsp garlic paste
- 1 tbsp dried oregano
- 100 ml pasta water
Instructions
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Bring a large pan of salted water to a boil and cook the pasta following pack instructions. Reserve 100ml of the cooking water before draining.
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While pasta cooks, fry the chorizo and chicken pieces in a pan over medium heat for 4–5 minutes. Add a little olive oil only if needed.
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Add garlic paste, tomatoes and oregano and cook for 3–4 minutes until the tomatoes soften.
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Pour in reserved pasta water, stir in the cream cheese and simmer for 1–2 minutes until the sauce thickens.
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Drain the pasta, add it to the sauce and toss to combine. Serve immediately with parmesan and chilli flakes if desired.
Notes
- Serving suggestion: Serve fresh with steamed tenderstem broccoli and a shaving of parmesan, plus gluten free garlic bread if you like.
- Storing: Best eaten fresh; refrigerate and reheat leftovers if needed.
- Visual guide: Refer to the step-by-step photos earlier in the post if you prefer a photo tutorial.
- Feedback: If you enjoy this recipe, leaving a rating and a short comment helps others find it and supports the creator.
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