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.
Jump to:
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.
- 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.
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
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
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:
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.
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.
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.
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!
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 creamy chicken and chorizo pasta dish with layers of flavor from sautéed Spanish chorizo, garlic, and paprika, finished with Parmesan and fresh baby spinach. Perfect for a comforting Italian-inspired dinner.
Ingredients
Pasta and Chicken
- 200 grams dried pasta (or 300 grams fresh)
- 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
- 2 - 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 the Pasta: Boil your pasta according to package instructions, undercooking it by one minute so it can finish cooking in the sauce. Reserve a cup of pasta water before draining.
- Prepare the Chicken: Dry chicken thighs with paper towels, season generously with salt and pepper, and lightly dust with flour if using.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth side down and cook for 7 minutes, adjusting heat if browning too fast. Flip and cook for another 5 minutes until cooked through. Set aside loosely wrapped in foil.
- Cook the Chorizo: In the same pan, cook the chorizo slices for 3 to 4 minutes until lightly golden on each side.
- Sauté Onions: Add the diced red onion and a pinch of salt to the pan, cooking for 3 minutes until softened. Lower heat if onions start to brown.
- Add Garlic: Stir in minced garlic and cook for 30 seconds more.
- Build the Sauce Base: Add tomato paste and paprika to the pan and cook for 2 minutes to develop flavors.
- Add Cream and Simmer: Pour in the heavy cream and stir well, bringing to a very gentle simmer without boiling. Adjust heat as needed.
- Incorporate Pasta Water: Stir in ⅓ cup of reserved pasta water and bring back to a gentle simmer to help the sauce come together.
- Melt Parmesan: Push chorizo to one side and add grated Parmesan cheese in 2 to 3 batches, mixing each time to fully melt the cheese into the sauce.
- Add Lemon Juice: Whisk in lemon juice quickly over low heat to avoid curdling.
- Combine Pasta and Spinach: Add cooked pasta and baby spinach to the sauce. Mix and let it gently bubble for 1 to 2 minutes, allowing the sauce to thicken and spinach to wilt. Taste and season with additional salt and pepper if needed.
Notes
- Chicken: Boneless, skinless chicken thighs remain juicy and forgiving. Chicken breast can be used but may dry out; proper pan-frying technique is recommended.
- Flour: Lightly dusting chicken with flour before cooking adds a golden crust but is optional.
- Chorizo: Use cured Spanish chorizo that is firm and sliceable, not fresh Mexican chorizo, for best flavor and fat rendering.
- Lemon Juice: To prevent curdling when adding lemon juice to the creamy sauce, keep heat low and stir quickly. Adding lemon juice last with the pasta can help reduce curdling risk.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 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: 110 mg
Leave a Reply