There’s something so irresistible about the combo of smoky, spicy chorizo and tender chicken in a rich, velvety sauce. I’m excited to share my go-to Creamy Chicken and Chorizo Pasta Recipe—it’s a seriously comforting dinner that always feels a little special without any 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

This dish instantly became a favorite of mine because it hits that perfect balance—comforting creamy sauce with bold chorizo flavor and juicy chicken. Every time I make it, it gets devoured before I even get a chance to snap a photo.

Simplicity Meets Flavor: You only need a handful of ingredients, yet the depth of flavor is phenomenal.
One-Pan Magic: The sauce cooks up in the same skillet, keeping cleanup easy and letting flavors build beautifully.
Flexible and Customizable: Whether you want to swap chicken thighs for breast or add extra greens, it adapts to your preferences.
Comfort Food Upgrade: It’s like your favorite creamy pasta but with a smoky, spicy twist that makes it feel a little fancy.

Ingredients & Why They Work

Each ingredient in the Creamy Chicken and Chorizo Pasta Recipe plays a key role—whether it’s the smoky kick from the chorizo, the silkiness of the cream, or the brightness of lemon juice cutting through the richness. Here’s what I recommend paying attention to as you shop.

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 go for dried penne or rigatoni, which hold up well in the sauce; fresh pasta works too and cooks faster.
Chicken Thighs: Boneless and skinless are best—they stay juicy and tender, plus easy to slice or cook whole.
Spanish Chorizo: Look for cured, sliceable chorizo—not fresh sausage—for that authentic smoky flavor and fat rendering.
Red Onion: Adds gentle sweetness and depth; finely diced helps it melt seamlessly into the sauce.
Garlic: Fresh, minced garlic is essential for that punch of aroma and flavor.
Tomato Paste: A small amount works wonders to build savory depth without overwhelming the creaminess.
Paprika: Go for smoked if you can, it enhances the chorizo’s flavor beautifully.
Heavy Cream: The base of the sauce—rich, luscious, and helps everything come together.
Parmesan Cheese: Freshly grated Parmesan melts best and ups the umami factor.
Lemon Juice: Adds a bright, fresh contrast that balances the richness perfectly.
Baby Spinach: For a bit of green, nutrition, and freshness that wilts right into the sauce.
Salt & Pepper: Simple seasonings that bring all the flavors to life.

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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 like to tweak this Creamy Chicken and Chorizo Pasta Recipe depending on the mood or what’s on hand—sometimes adding mushrooms or swapping spinach for kale. Don’t be shy about playing around—it’s forgiving and always tasty!

Variation: One of my favorite changes is adding roasted red peppers for a sweet, smoky layer. It balances the spice from the chorizo and adds color.
Make It Lighter: Swap heavy cream for half-and-half, though the sauce won’t be quite as rich, but still delicious.
For Extra Heat: Toss in a pinch of chili flakes alongside the paprika if you’re a fan of a little kick.
Vegetarian Twist: Use smoked paprika and a hearty mushroom like cremini or portobello in place of chicken and chorizo for a different but satisfying take.

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 the Pasta, But Not Quite All The Way

I like to boil the pasta according to package directions but take it off the heat a minute early so it’s just shy of perfectly tender. This way, it finishes cooking in the sauce later and soaks up all those flavors. Don’t forget to reserve a cup of pasta water—it’s pure gold for adjusting your sauce’s consistency!

Step 2: Season and Sear the Chicken

Pat your chicken thighs dry with paper towels—that’s key for getting a beautiful golden crust. Sprinkle salt and pepper all over and then lightly dust with flour. I know flour is optional, but it helps build that lovely crust and thickens the sauce just a bit. Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the chicken smooth side down and let it cook undisturbed for 7 minutes—if it’s browning too fast, lower the heat. Flip and cook for another 5 minutes, or until cooked through. Rest the chicken loosely wrapped in foil to keep it juicy.

Step 3: Render the Chorizo and Soften the Onion

Using the same skillet (hello, flavor!), toss in the chorizo slices and cook for about 3–4 minutes until they get lightly golden and release their lovely oils. Then add the finely diced red onion with a pinch of salt and cook for 3 minutes until soft and fragrant. If the onion starts browning too quickly, just lower the heat—you want soft, not burnt.

Step 4: Build the Sauce

Add the minced garlic and cook it for about 30 seconds until fragrant—watch closely, garlic burns fast! Stir in the tomato paste and paprika next, cooking everything down for 2 minutes. This layering of flavors is what makes the sauce sing, so don’t rush it. Pour in the heavy cream and stir to combine. At first, it might look a bit separated—don’t worry, just reduce the heat to a gentle simmer and keep stirring. Add a third of a cup of your reserved pasta water and stir again. This trick helps the sauce come together silky and smooth.

Step 5: Melt in the Parmesan and Brighten with Lemon

Shove the chorizo to one side of the pan and add the grated Parmesan in 2 or 3 batches, letting each batch melt fully before adding the next. The sauce will thicken and become creamy and cheesy. Then whisk in the lemon juice quickly—if you’re nervous about curdling, keep the heat low and add it right before the pasta.

Step 6: Combine Pasta, Spinach, and Finish

Toss in the cooked pasta and handfuls of baby spinach. Stir everything and let it gently bubble away for a minute or two—the sauce will cling to the pasta beautifully, and the spinach wilts just right. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!

Top Tip

From making this Creamy Chicken and Chorizo Pasta Recipe dozens of times, I’ve learned a few tricks that really take it to the next level. These small details ensure your dish turns out perfect every time and save you stress in the kitchen.

Don’t Skip the Pasta Water: Reserved pasta water is your secret weapon for silky sauce that clings just right.
Patience on the Aromatics: Take your time softening the onion and cooking the tomato paste—this step builds the foundation of flavor.
Keep Heat Low on Cream: Avoid boiling once you add the cream or lemon juice to prevent curdling and keep the texture smooth.
Rest Your Chicken: Let the chicken rest after cooking so the juices redistribute for juicy bites once sliced or shredded.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or basil over the top just before serving—it adds a fresh, herbal pop that brightens the dish visually and flavor-wise. A little extra Parmesan on top never hurts either, especially for those cheese lovers.

Side Dishes

This pasta stands beautifully on its own but pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some crunchy garlic bread. Roasted vegetables like asparagus or broccoli also make a lovely complement for a heartier meal.

Creative Ways to Present

For a dinner party, I like to serve this pasta in shallow bowls topped with microgreens and a drizzle of good quality olive oil. You could also bake it briefly with a sprinkle of extra cheese to create a bubbling golden crust—perfect for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the sauce thickens quite a bit when chilled—just loosen it with a splash of cream or reserved pasta water when reheating to bring it back to life.

Freezing

I don’t usually freeze this pasta because the cream sauce can separate a bit on thawing, but if you want to, freeze before adding the spinach. Thaw overnight and stir in fresh greens before warming gently on the stove.

Reheating

Reheat gently on low heat in a skillet or microwave, adding a splash of cream or pasta water to revive the sauce’s creaminess. Stir often to prevent sticking or burning. It tastes amazing warmed up this way!

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine here. Just be careful not to overcook it since it can dry out quicker than thighs. I recommend following my guide on pan-frying chicken breast for the best results. You can also slice it thinner for quicker cooking.

What type of chorizo should I buy?

For this recipe, use Spanish cured chorizo—it's a firm, sliceable sausage that adds smoky, spicy depth and renders flavorful fat during cooking. Avoid fresh Mexican chorizo, which is uncooked and crumbly and won’t render fat the same way.

How can I prevent the cream sauce from curdling?

The key is to keep the heat low when adding cream and lemon juice. Stir the sauce gently and avoid boiling. Adding lemon juice quickly and off the heat or at a gentle simmer helps prevent curdling. If you’re nervous, add lemon juice last, just before serving.

Can I make this recipe ahead of time?

You can cook the chicken and chorizo ahead, and even prepare the pasta and sauce separately, but I recommend combining and finishing the dish right before serving. Leftovers store well in the fridge for a few days and reheat nicely with a little extra cream or pasta water.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe is one of those meals that remind me how simple ingredients can create something truly comforting and delicious. It’s my reliable go-to when I need something satisfying that feels like a treat but doesn't take hours or fancy skills. I hope you enjoy making and eating it as much as I do—trust me, your dinner table will thank you!