Italian pasta meets Spanish chorizo because 16th-century trade routes made this impossible combo a Mediterranean port city staple.
Creamy Hot Sauce Chicken & Chorizo Rigatoni
Get ready to elevate your weeknight meals with this mouthwatering Creamy Hot Sauce Chicken & Chorizo Rigatoni! Packed with savory chorizo, tender chicken, and a luscious creamy sauce that dances with smoky heat, this dish is sure to impress. Whip it up in no time for a satisfying dinner that’s bursting with flavor!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 tsp chopped garlic (5 ml)
- 2 sprigs of fresh parsley chopped
- ½ tsp garlic granules (2.5 ml)
🥩Meat & Seafood(3)
- 225g chicken breast diced (0.5 lbs)
- 100ml chicken stock (made using stock cube and pasta water) (3.38 fl oz)
- 40g chorizo, diced (1.41 oz)
🥛Dairy & Eggs(2)
- 100ml single cream (3.38 fl oz)
- 20g parmesan, grated (0.71 oz)
🫙Pantry Staples(1)
- 130g dry rigatoni (4.59 oz)
🧂Spices & Seasonings(3)
- Black pepper
- Salt
- 1 ½ tsp smoked paprika (7.5 ml)
🍯Sauces & Condiments(1)
- 1-2 tbsp hot sauce (dependent on your spice preference) (15-30 ml)I use franks
👨🍳 Instructions
- 1
Cook the rigatoni according to packet instructions reserving 100ml pasta water.
- 2
Season the chicken with 1 tsp smoked paprika, garlic granules, salt and black pepper.
- 3
Heat a large non-stick pan over medium heat. Add the chorizo and fry until it releases its oils and begins to crisp. Remove with a spoon and set aside, leaving the oil in the pan.
- 4
Add the chicken to the chorizo oil. Fry until golden and cooked through. Remove and set aside with the chorizo.
- 5
Lower the heat and add the chopped garlic to the same pan. Cook for 30 seconds until fragrant.
- 6
Stir in the hot sauce and let it bubble briefly. Make up 100ml chicken stock using pasta water and add to the pan. Simmer to reduce slightly.
- 7
Pour in the single cream and stir to combine. Add the remaining ½ tsp smoked paprika and simmer gently for a few minutes until slightly thickened.
- 8
Stir in the parmesan until melted and smooth. Return the chicken and chorizo to the pan and coat in the sauce (you can reserve some to scatter on top if you prefer).
- 9
Add the cooked pasta to the pan, tossing until evenly coated. Add a splash of reserved pasta water if needed to loosen.
- 10
Finish with fresh parsley and serve immediately.
💡 Pro Tips
- ✓Cook rigatoni 1-2 minutes under package time to al dente (internal temp 185°F) because it will finish cooking in the sauce and absorb flavors without becoming mushy.timing185°F internal temp
- ✓Render chorizo at medium heat (300-325°F pan surface) to extract maximum fat without burning the paprika oils that give the dish its smoky base flavor.technique300-325°F
- ✓Use starchy pasta water at 1:1 ratio with stock because the starches act as a natural emulsifier, helping cream bind with chorizo oils without breaking.ingredient1:1 ratio
- ✓Add cream off direct heat and maintain sauce below 180°F to prevent curdling when combined with acidic hot sauce.techniqueBelow 180°F
- ✓Grate Parmesan fresh and add gradually while stirring because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Italian pasta meets Spanish chorizo because 16th-century trade routes made this impossible combo a Mediterranean port city staple.
Creamy Hot Sauce Chicken & Chorizo Rigatoni
Get ready to elevate your weeknight meals with this mouthwatering Creamy Hot Sauce Chicken & Chorizo Rigatoni! Packed with savory chorizo, tender chicken, and a luscious creamy sauce that dances with smoky heat, this dish is sure to impress. Whip it up in no time for a satisfying dinner that’s bursting with flavor!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 tsp chopped garlic (5 ml)
- 2 sprigs of fresh parsley chopped
- ½ tsp garlic granules (2.5 ml)
🥩Meat & Seafood(3)
- 225g chicken breast diced (0.5 lbs)
- 100ml chicken stock (made using stock cube and pasta water) (3.38 fl oz)
- 40g chorizo, diced (1.41 oz)
🥛Dairy & Eggs(2)
- 100ml single cream (3.38 fl oz)
- 20g parmesan, grated (0.71 oz)
🫙Pantry Staples(1)
- 130g dry rigatoni (4.59 oz)
🧂Spices & Seasonings(3)
- Black pepper
- Salt
- 1 ½ tsp smoked paprika (7.5 ml)
🍯Sauces & Condiments(1)
- 1-2 tbsp hot sauce (dependent on your spice preference) (15-30 ml)I use franks
👨🍳 Instructions
- 1
Cook the rigatoni according to packet instructions reserving 100ml pasta water.
- 2
Season the chicken with 1 tsp smoked paprika, garlic granules, salt and black pepper.
- 3
Heat a large non-stick pan over medium heat. Add the chorizo and fry until it releases its oils and begins to crisp. Remove with a spoon and set aside, leaving the oil in the pan.
- 4
Add the chicken to the chorizo oil. Fry until golden and cooked through. Remove and set aside with the chorizo.
- 5
Lower the heat and add the chopped garlic to the same pan. Cook for 30 seconds until fragrant.
- 6
Stir in the hot sauce and let it bubble briefly. Make up 100ml chicken stock using pasta water and add to the pan. Simmer to reduce slightly.
- 7
Pour in the single cream and stir to combine. Add the remaining ½ tsp smoked paprika and simmer gently for a few minutes until slightly thickened.
- 8
Stir in the parmesan until melted and smooth. Return the chicken and chorizo to the pan and coat in the sauce (you can reserve some to scatter on top if you prefer).
- 9
Add the cooked pasta to the pan, tossing until evenly coated. Add a splash of reserved pasta water if needed to loosen.
- 10
Finish with fresh parsley and serve immediately.
💡 Pro Tips
- ✓Cook rigatoni 1-2 minutes under package time to al dente (internal temp 185°F) because it will finish cooking in the sauce and absorb flavors without becoming mushy.timing185°F internal temp
- ✓Render chorizo at medium heat (300-325°F pan surface) to extract maximum fat without burning the paprika oils that give the dish its smoky base flavor.technique300-325°F
- ✓Use starchy pasta water at 1:1 ratio with stock because the starches act as a natural emulsifier, helping cream bind with chorizo oils without breaking.ingredient1:1 ratio
- ✓Add cream off direct heat and maintain sauce below 180°F to prevent curdling when combined with acidic hot sauce.techniqueBelow 180°F
- ✓Grate Parmesan fresh and add gradually while stirring because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient