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.
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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.
- 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.
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
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
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:
Use cured Spanish chorizo, which is firm and sliced, not fresh Mexican chorizo. This type renders fat that flavors the sauce wonderfully.
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.
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.
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!
Print
Creamy Chicken and Chorizo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
Description
A rich and flavorful Creamy Chicken and Chorizo Pasta featuring tender chicken thighs and spicy Spanish chorizo in a luscious tomato cream sauce with Parmesan and baby spinach.
Ingredients
Pasta and Chicken
- 200 grams dried pasta
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
Sauce
- 120 grams Spanish chorizo sliced into 0.5cm rounds
- ½ small red onion finely diced
- 3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ cup heavy cream
- 40 grams Parmesan cheese very finely grated
- 1 tablespoon lemon juice
- 2 handfuls baby spinach leaves
- salt and pepper to taste
Instructions
- Cook Pasta: Boil the pasta according to package instructions, undercooking by one minute to allow it to finish cooking in the sauce. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare Chicken: Dry the chicken thighs with paper towels, season with salt and pepper on both sides, and lightly dust with flour if using.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down and cook for 7 minutes, reducing heat if browning too fast. Flip and cook for another 5 minutes or until cooked through. Set aside wrapped loosely in foil.
- Cook Chorizo: In the same pan, cook chorizo slices for 3 to 4 minutes until lightly golden on each side.
- Sauté Onion: Add diced red onion with a pinch of salt and cook for 3 minutes until softened, reducing heat if browning.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Paste and Paprika: Add tomato paste and paprika, cooking for 2 minutes to deepen flavors.
- Add Cream: Pour in heavy cream and stir to combine. Bring to a gentle simmer without boiling, adjusting heat as needed.
- Add Pasta Water: Mix in ⅓ cup reserved pasta water and return to gentle simmer.
- Melt Parmesan: Push chorizo to one side and add grated Parmesan in 2-3 batches, stirring and letting each batch melt before adding the next.
- Add Lemon Juice: Whisk in lemon juice quickly to avoid curdling.
- Combine Pasta and Spinach: Add cooked pasta and baby spinach leaves to the sauce. Stir and let bubble gently for 1 to 2 minutes until sauce thickens and spinach wilts. Season with salt and pepper to taste.
Notes
- Chicken: Boneless, skinless chicken thighs remain juicier and are forgiving, but chicken breast can be used with appropriate cooking adjustments.
- Flour: Lightly dusting chicken with flour before frying helps create a golden crust but is optional.
- Chorizo: Use cured Spanish chorizo, which is firm and can be sliced, not fresh Mexican chorizo. It adds flavor and fat to the sauce.
- Lemon: To prevent curdling, keep heat low and whisk lemon juice in quickly. Adding lemon last with the pasta is recommended if concerned.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
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