Skip to main content New<> this month
Get the Allrecipes magazine

Chicken and Chorizo Pasta Bake

Rated as 4.45 out of 5 Stars
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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 885
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 885 calories; 36.5 62.3 74.2 215 955 Full nutrition

Explore more

Reviews

Read all reviews 50
  1. 56 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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.

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...

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 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.

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...

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