There’s something incredibly satisfying about a bowl of pasta that’s rich, flavorful, and just a little indulgent. This Creamy Chicken and Chorizo Pasta Recipe ticks all the boxes with its smoky chorizo, tender chicken, and luscious cream sauce — it’s comfort food elevated. Trust me, this dish is a total winner for weeknight dinners or when you want to impress without fuss.

In a large black pan filled with rigatoni pasta fully covered in thick creamy orange sauce with visible small bits of herbs and spices mixed throughout, the pasta pieces are tubular and evenly coated, with a few green parsley leaves placed on top as garnish in the center of the pan, the background is a white marbled surface and a gray and white striped cloth is laid near the pan, along with a block of cheese and some fresh parsley on the side, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Chorizo Pasta Recipe
Top Tip
How to Serve Creamy Chicken and Chorizo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Chorizo Pasta Recipe

Why You'll Love This Recipe

I genuinely adore this recipe because it combines bold, smoky flavors with a creamy texture that feels indulgent but is surprisingly simple to throw together. The chorizo really brings a spicy depth, while the creamy sauce complements the chicken in the best way.

Delicious flavor combination: The smoky, spicy chorizo mixed with tender chicken creates a mouthwatering harmony.
Simple yet impressive: This recipe looks and tastes like you spent hours in the kitchen, but it's quick and straightforward.
Flexible and forgiving: You can easily swap ingredients or adjust the richness to suit your preferences.
Perfect for leftovers: This pasta reheats beautifully, making it great for meal prep or next-day enjoyment.

Ingredients & Why They Work

What makes this Creamy Chicken and Chorizo Pasta Recipe shine is the way each ingredient plays its part — from the spicy kick of chorizo to the silkiness of heavy cream and the umami punch from Parmesan. Here’s why these components come together so well.

Flat lay of dried penne pasta, two boneless skinless chicken thighs, a few slices of Spanish chorizo sausage, half a small red onion finely diced, three fresh garlic cloves, a small white bowl with tomato paste, a small white bowl with paprika powder, a small white bowl with heavy cream, a small white bowl with finely grated Parmesan cheese, a small white bowl with lemon juice, a handful of fresh baby spinach leaves, a small white bowl with olive oil, two whole brown eggs, salt and freshly ground black pepper in small white bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried or fresh pasta: I usually use dried pasta and undercook it by a minute, so it finishes cooking in the sauce for better flavor absorption.
Chicken thighs: Boneless and skinless thighs stay juicy and tender — a fail-safe choice over breast meat for this recipe.
Flour: A light dusting on the chicken helps create a nice golden crust and thickens the sauce slightly.
Spanish chorizo: Look for cured, firm Spanish chorizo slices — they render fat and infuse the dish with smoky, paprika-rich flavor.
Red onion: Adds sweetness and depth while softening in the sauce.
Garlic: Mincing fresh garlic provides a robust aroma and flavor base.
Tomato paste: It deepens the sauce’s richness and layers in a subtle tanginess.
Paprika: Enhances smoky notes and adds warmth to complement the chorizo.
Heavy cream: Makes the sauce luxuriously creamy and smooth.
Parmesan cheese: Finely grated Parmesan melts in to add savory umami and helps thicken the sauce.
Lemon juice: A quick splash brightens the whole dish and balances richness.
Baby spinach: Adds freshness and a pop of color while wilting gently into the sauce.
Olive oil: For frying and adding subtle fruity notes.
Salt and pepper: To taste, essential for seasoning each step of the way.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish based on what I have in the fridge or my mood — and you should absolutely feel free to do the same! Whether you swap in some veggies or choose a different cut of chicken, this recipe accommodates your personal touch beautifully.

Variation: I’ve made this with chicken breast chopped into bite-sized pieces when I’m in a hurry — it cooks faster and still turns out juicy if you don’t overcook it.
Vegetarian twist: Skip the chicken and add mushrooms or roasted red peppers, letting the chorizo shine alongside hearty veggies.
Spice it up: If you like heat, I sprinkle a pinch of chili flakes along with the paprika — it gives the sauce a lovely kick.
Healthier option: Swap heavy cream for half-and-half or a creamy plant-based alternative for a lighter but still rich sauce.

Step-by-Step: How I Make Creamy Chicken and Chorizo Pasta Recipe

A white plate holds a serving of spiral pasta coated in a thick orange-red sauce, mixed with wilted dark green spinach leaves and slices of browned sausage scattered on top. On the left side of the plate, there are several slices of cooked chicken seasoned with black pepper, layered in a row with sauce drizzled over them. A silver fork is placed on the right side of the plate, holding a piece of sausage and some pasta. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Pasta Just Right

Start by boiling your pasta according to the package instructions, but here’s my little secret — I usually undercook by about a minute. This way, the pasta finishes cooking right in the sauce, soaking up all that delicious flavor. Don’t forget to reserve a cup of pasta water before draining; it’s crucial for adjusting the sauce’s consistency later.

Step 2: Prepare and Cook the Chicken

Pat the chicken thighs dry with paper towels — moisture is the enemy of a good sear. Season generously with salt and pepper, then lightly dust with flour for that golden crust. Heat a tablespoon of olive oil in a skillet over medium-high heat, and lay the chicken smooth side down. Cook for about 7 minutes, lowering the heat if it browns too fast, then flip and cook for another 5 minutes until cooked through. Rest it loosely wrapped in foil while you move to the next step.

Step 3: Fry the Chorizo and Soften the Veggies

In that same skillet, add your sliced chorizo and cook for 3-4 minutes until just golden — the rendered fat is what makes this sauce so flavorful! Toss in the diced red onion with a big pinch of salt and cook for around 3 minutes more until the onion softens but doesn’t brown too much. Finally, stir in minced garlic and let it cook for 30 seconds to release its aroma.

Step 4: Build a Flavor-Packed Sauce

Add tomato paste and paprika, cooking for 2 minutes to develop those layered flavors. After that, pour in the heavy cream and stir well, bringing it to a gentle simmer. At first, the sauce might look a little separated, but don’t worry—it’ll come together as you keep stirring and simmering gently. Add about ⅓ cup of your reserved pasta water and whisk that in to loosen the sauce just enough without it becoming watery.

Step 5: Melt in Cheese and Brighten It Up

Push the chorizo to one side of the pan and add the finely grated Parmesan in two or three additions, stirring and letting each melt fully before the next goes in. This slow melting sets a creamy, thick texture. Then stir in the lemon juice quickly to brighten the whole dish—it cuts through the creaminess beautifully and wakes up all the flavors.

Step 6: Combine Pasta, Spinach & Finish

Toss the drained pasta and baby spinach into the sauce, mixing gently. Let it simmer for 1-2 minutes so the spinach wilts and the sauce thickens enough to cling perfectly to the noodles. Give it a final taste and season with salt and pepper according to your preference.

Top Tip

Having made this dish countless times, I’ve learned that layering flavors slowly and not rushing any step is key. Each ingredient gets its moment, which builds a sauce that’s rich, balanced, and comforting.

Don’t rush the tomato paste: Letting it cook down with the paprika really mellows the acidity and deepens the flavor.
Low and slow cream simmer: Keep the heat gentle to prevent the cream from splitting and the sauce from breaking.
Reserve pasta water: This is the secret to getting the sauce consistency just right — don’t skip this step.
Lemon juice last: Add lemon juice quickly and near the end to avoid curdling your sauce.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo Pasta - Serving Suggestion

Garnishes

I usually sprinkle extra freshly grated Parmesan on top and a little freshly cracked black pepper. Sometimes, when I want it extra fresh, I’ll add a few torn basil leaves or a sprinkle of chopped flat-leaf parsley — these little green touches lift the whole dish perfectly.

Side Dishes

This pasta stands well on its own, but I often pair it with a crisp green salad dressed lightly in lemon vinaigrette or some garlic-roasted broccoli. Crusty bread is perfect too — great for mopping up any leftover sauce!

Creative Ways to Present

For a special dinner, I’ve served this pasta in individual shallow bowls garnished with microgreens and a drizzle of good-quality olive oil. Adding some roasted cherry tomatoes on the side brings a lovely burst of sweetness and color that dazzles guests.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and try to eat them within 2 days. The pasta soaks up the sauce as it sits, so if you find it a bit dry, stir in a splash of cream or milk while reheating.

Freezing

I’ve frozen this pasta successfully — portion it out before freezing and leave it to thaw overnight in the fridge. The texture stays pretty good, though fresh is always tastier. Just reheat gently with a splash of cream to loosen the sauce.

Reheating

Reheat on the stove over low heat, adding a little cream or reserved pasta water to refresh the sauce and prevent drying out. This keeps the chicken tender and the sauce silky — microwaving tends to make it a bit tougher, so I avoid that if I can.

Frequently Asked Questions:

What type of chorizo should I use in this recipe?

Use cured Spanish chorizo, which is firm and sliced, not fresh Mexican chorizo. This type renders fat that flavors the sauce wonderfully.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but be careful not to overcook it to keep it juicy. Slicing it into bite-sized pieces before cooking helps it cook evenly.

How do I prevent the sauce from curdling when adding lemon juice?

Add the lemon juice over low heat, whisking quickly into the sauce to prevent curdling. If you’re nervous, add it at the very end with the pasta.

Can I make this recipe ahead of time?

You can prepare the components ahead, but it’s best to combine and finish the sauce just before serving for the freshest texture. Leftovers store and freeze well though.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe is a staple in my kitchen because it’s reliably delicious and comes together with minimal effort but maximum flavor. I hope you’ll find it just as comforting and satisfying as I do — it’s perfect for those nights when you want something a little special without the hassle. Grab your skillet and get cooking; you’re going to love how this one turns out!