There’s something undeniably comforting about a pasta dish that wraps you up like a warm hug—and this Creamy Chicken and Chorizo Pasta Recipe does exactly that. With its rich, velvety sauce and the smoky kick of chorizo paired with tender chicken, it’s the kind of meal you’ll want on repeat.

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

Honestly, this recipe has become a staple in my kitchen because it’s quick yet feels special every time. The layers of flavor—from the smoky chorizo to the tangy lemon finishing touch—make it a standout pasta dish that’s surprisingly easy to pull off.

Flavor-packed: The chorizo brings a smoky depth that elevates the creamy sauce beautifully.
Simple to make: You don’t need fancy techniques, just basic steps that anyone can follow.
Juicy chicken every time: Using boneless thighs keeps the meat tender and flavorful without drying out.
Customizable: You can easily swap ingredients or add your favorite greens to make it yours.

Ingredients & Why They Work

The magic of this Creamy Chicken and Chorizo Pasta Recipe comes from the balance of smoky, creamy, and fresh ingredients. Each item plays a role in layering flavor and texture to keep every bite exciting.

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 recommend undercooking pasta by a minute so it finishes cooking in the sauce, soaking up all that creaminess.
Boneless chicken thighs: These stay juicy and tender, plus they’re forgiving if you accidentally overcook them a bit.
Spanish chorizo: Look for cured, sliced chorizo that crisps up nicely and imparts a smoky richness.
Red onion: Adds sweetness and helps mellow the smoky chorizo flavor.
Garlic cloves: Essential for that fragrant homemade touch, be sure not to burn them!
Tomato paste and paprika: These build a deep, umami-packed flavor foundation for the creamy sauce.
Heavy cream: Creates that luscious, silky sauce everyone raves about.
Parmesan cheese: Adds salty, nutty depth and helps thicken the sauce as it melts.
Lemon juice: A surprise bright note that cuts through richness and brings the dish alive.
Baby spinach: Softens into the sauce, adding fresh color and a gentle earthy flavor.

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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 recipe depending on what’s in the fridge or my mood. It’s forgiving enough that you can add your spin easily, so don’t hesitate to experiment!

Variation: Sometimes I swap baby spinach for kale or rocket for a peppery punch. Using chicken breast instead of thighs works too, just watch your cooking time closely to keep it juicy.
Spice it up: If you want more heat, add a pinch of chili flakes when you sauté the onion and garlic.
Make it vegetarian: Omit chicken and add hearty mushrooms or extra veggies like roasted peppers for a twist.
Dairy-free: Try swapping cream with coconut cream and Parmesan with nutritional yeast to keep it creamy and cheesy tasting.

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: The Perfect Pasta Prep

Start by boiling your pasta just shy of al dente—usually about a minute less than package instructions say. This little trick lets the pasta soak up that creamy sauce later. Don’t forget to save a cup of pasta water before draining; it’s your secret sauce enhancer!

Step 2: Juicy Chicken with a Golden Crust

Pat your chicken thighs dry and season them generously with salt and pepper. I like dusting them lightly with flour—it helps form the golden crust that’s so satisfying. Heat olive oil in a skillet and cook the chicken skinless side down for about 7 minutes. If it’s browning too fast, just turn the heat down. Flip and cook for another 5 minutes or until cooked through. Keep the chicken warm wrapped loosely in foil while you work on the sauce.

Step 3: Building the Flavor in the Sauce

In the same pan, cook sliced chorizo until lightly golden—this releases its smoky oil that flavors the entire dish. Toss in the diced red onion with a pinch of salt and let it soften for about 3 minutes, turning the heat down if it’s browning too quickly. Add minced garlic for just 30 seconds—watch closely here so it doesn’t burn.

Step 4: The Sauce Comes Together

Stir in tomato paste and paprika, cooking them down for a solid 2 minutes. This step is key for deep flavor layering—you’ll notice the difference if you skip it! Pour in the heavy cream and gently bring to a low simmer. It might look a bit separated at first, but patience—it will smooth out.

Step 5: Cheese and Finish

Add about a third of your pasta water and let it combine into the sauce. Pushing chorizo to one side, sprinkle in grated Parmesan in a few batches, letting each melt slowly into the sauce. Finish with a quick whisk of fresh lemon juice to brighten everything up.

Step 6: Combine and Serve

Toss your pasta and baby spinach into the sauce, stirring gently. Let it bubble away for a minute or two so the sauce thickens and the spinach wilts just perfectly. Season with salt and pepper to your taste. Slice the chicken and serve it right on top or mix it in—either way tastes amazing.

Top Tip

From countless times making this dish, I’ve learned a few tricks that really bring out the best in this Creamy Chicken and Chorizo Pasta Recipe—and save you from common pitfalls.

Don’t skip the tomato paste step: It’s what builds that rich, deep flavor base, so cook it down properly for best results.
Low and slow with the cream: Keep the heat gentle when adding cream—it can curdle if boiling.
Use pasta water wisely: This starchy water helps loosen the sauce if it’s too thick and helps it cling beautifully to the noodles.
Rest your chicken: Letting it sit covered after cooking allows juices to redistribute, keeping it moist.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

creamy chicken and chorizo - Serving Suggestion

Garnishes

I usually finish this pasta with a sprinkle of fresh parsley and a little extra Parmesan for that final hit of brightness and texture. Sometimes, I even add a pinch of chili flakes for a subtle heat that complements the chorizo wonderfully.

Side Dishes

For sides, a simple green salad with lemon vinaigrette adds freshness, or some crusty garlic bread to scoop up all that luscious sauce. Roasted vegetables also pair nicely if you want a heartier meal.

Creative Ways to Present

At dinner parties, I like serving this pasta in shallow bowls topped with microgreens and a drizzle of high-quality extra virgin olive oil for an elegant touch. For a cozy night in, family-style serving straight from the pan adds a comforting, homey vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers store great in an airtight container in the fridge for up to 3 days. I find the sauce thickens as it chills, so before reheating, loosen it with a splash of milk or broth.

Freezing

I’ve frozen this pasta successfully—just freeze it without the spinach (add fresh spinach after reheating). Thaw overnight in the fridge and reheat gently on the stove with a bit of liquid to refresh the sauce.

Reheating

Reheat leftovers over low heat in a skillet, stirring often and adding a little pasta water or cream to loosen the sauce. Avoid microwaving if you can—it tends to dry out the chicken and turn the sauce grainy.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! You can substitute chicken breast, but be careful not to overcook it as it tends to dry out faster. Slice it thinner or butterfly the breasts for even cooking. If you want detailed tips, I have a guide on pan-frying chicken breast that complements this recipe well.

What’s the difference between Spanish and Mexican chorizo for this recipe?

This recipe uses cured Spanish chorizo, which is firm and sliced before cooking. It renders flavorful oil and crisps nicely. Mexican chorizo, on the other hand, is fresh and usually crumbled and cooked like ground sausage, which would change the texture and final taste of this dish.

Can I prepare this dish without cream?

If you want to skip heavy cream, you can substitute with coconut cream or a cashew cream for a dairy-free twist. Just keep in mind the flavor and texture might be slightly different but still delicious. Another option is to use half and half or full-fat milk combined with a flour-based roux to thicken the sauce.

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

The key is to keep the sauce at a gentle simmer, never a rolling boil, when adding lemon juice. Add the lemon juice quickly and whisk it in immediately to combine it well. If you’re nervous, add lemon juice at the very end with the pasta off heat, which helps prevent curdling.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe holds a special place in my kitchen because it takes simple ingredients and transforms them into something unforgettable. It’s perfect for weeknights that need a little comfort with a twist, or for dinner guests when you want to impress without stress. Give it a try—you might just end up making it your go-to dish, like I did!