When you want a dinner that feels comforting yet exciting, this Creamy Chicken and Chorizo Pasta Recipe fits the bill perfectly. It’s that kind of dish that fills your kitchen with amazing aroma and delivers layers of flavor that keep you coming back for more.

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’ve made this creamy chicken and chorizo pasta countless times when I wanted something quick but packed with taste. The smoky, slightly spicy chorizo lifts the dish, and the creamy sauce wraps around the pasta and chicken in a hug you don’t want to let go of.

Flavor Depth: The way the chorizo and paprika layer flavor with tomato paste and garlic is a game-changer.
Juicy Chicken: Using boneless skinless thighs keeps the chicken tender and moist, even if you’re not a pro at cooking poultry.
Comforting Creaminess: The sauce is rich and silky without being too heavy, making every forkful comforting and indulgent.
Quick Weeknight Winner: You can whip this up in under 40 minutes, perfect for busy nights when you still want something homemade.

Ingredients & Why They Work

Every ingredient here brings something delicious to the party — the chorizo adds smoky spice, chicken keeps it hearty, and the creamy parmesan sauce makes the whole dish sing. Here’s why I pick each one:

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 to let it finish cooking in the sauce, which makes it soak up that creamy goodness perfectly.
Chicken Thighs: They stay juicy and tender even if you accidentally overcook them a bit, unlike chicken breast which can dry out easily.
Olive Oil: Helps build a golden crust on the chicken and gives a fruity base to the sauce.
Spanish Chorizo: Look for a cured, firm chorizo sausage — it melts slowly and releases its smoky flavor into the sauce.
Red Onion: Adds sweetness and soft texture once cooked down, balancing the smoky chorizo.
Garlic: The punchy aroma is essential to rounding out the flavor profile.
Tomato Paste: This little ingredient packs a big umami punch and deepens the sauce’s color and flavor.
Paprika: Enhances the smoky warmth from the chorizo without overpowering the dish.
Heavy Cream: Makes the sauce luxuriously rich and smooth, clinging to every strand of pasta.
Parmesan Cheese: Adds cheesy umami and helps thicken the sauce as it melts in.
Lemon Juice: A splash brightens the whole dish and cuts through the richness beautifully.
Baby Spinach: Tossed in last, it wilts gently adding freshness and a pop of green.
Salt & Pepper: Essential seasonings that bring all the flavors together perfectly.

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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

Over time, I’ve found little tweaks that really personalize this pasta for different moods and tastes. Feel free to swap things up to suit your kitchen style — it’s surprisingly forgiving and adaptable!

Variation: Sometimes I swap out the chicken thighs for breast if I’m watching calories, but I just make sure not to overcook it by slicing it thinly before adding to the sauce.
Spice Level: Want more heat? Toss in a pinch of chili flakes with the garlic — it adds just the right kick without overpowering the creamy sauce.
Vegetable Boost: Adding mushrooms or bell peppers with the onion gives it more body and makes it feel extra satisfying.

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

Boil your pasta according to the package instructions but take it off the heat about a minute earlier than usual. This little trick gives you pasta with just the right bite, which will soak up the creamy sauce beautifully. Don’t forget to reserve a cup of pasta water before draining — it’s your secret weapon for loosening the sauce if it gets too thick!

Step 2: Brown the Chicken for Flavor

Pat your chicken thighs dry to get a nice sear and season generously with salt and pepper. Dusting with a little flour helps build a golden crust — trust me, this step is worth it. Heat up olive oil over medium-high heat and cook your chicken with the smooth side down first for 7 minutes, lowering the heat if it’s browning too fast. Flip and cook for another 5 or so until cooked through. Set it aside wrapped loosely in foil to keep warm and juicy.

Step 3: Build Flavor with Chorizo & Veggies

Using the same pan, cook the chorizo slices until they’re just lightly golden and have released their smoky fat — about 3 to 4 minutes. Add the diced red onion with a big pinch of salt and cook gently until softened but not browned. Then stir in the garlic and cook for just 30 seconds to keep it fragrant and fresh.

Step 4: Make the Sauce with Patience

Now comes the magic: add tomato paste and paprika and cook them down for 2 minutes. This layering of flavors really deepens the richness, so don’t rush it. Stir in the heavy cream and bring everything to a gentle simmer — keep the heat low so the cream doesn't curdle. Mix in some reserved pasta water to loosen the sauce and give it perfect texture.

Step 5: Parmesan and Lemon Finishing Touches

Push the chorizo to one side of the skillet and add the finely grated Parmesan in a few batches, stirring to melt each time before adding more. This step makes the sauce rich and helps it cling to the pasta gorgeously. Finish with a quick whisk of fresh lemon juice — it brightens everything up and balances the cream.

Step 6: Bring It All Together

Finally, toss in your cooked pasta and baby spinach. Let it bubble gently for 1-2 minutes so the spinach wilts and the sauce thickens. Taste and season with salt and pepper as you like. That’s it — dinner is ready!

Top Tip

From my experience, these little tips make a huge difference to your success with this recipe and keep it tasting fresh every time:

Don’t Skip the Reserved Pasta Water: It’s the ultimate helper for adjusting sauce thickness without diluting flavor.
Keep Your Heat Low With Cream: High heat can cause curdling; a gentle simmer helps your sauce stay silky smooth.
Add Parmesan Gradually: Melt it slowly in batches so your sauce thickens evenly with no clumps.
Cook Chicken Thoroughly But Don’t Overcook: Using thighs tolerates a bit of margin for error and keeps the meat tender.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo Pasta - Serving Suggestion

Garnishes

I’m all about keeping it simple here — a sprinkle of extra Parmesan and some freshly chopped parsley really lift the dish without stealing the spotlight. Sometimes I add a little cracked black pepper on top for a touch of texture and punch.

Side Dishes

This pasta pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, or some crunchy garlic bread to sop up every last bit of sauce. For a veggie side, roasted asparagus or green beans work beautifully.

Creative Ways to Present

For a special occasion, I sometimes serve this in individual shallow bowls topped with microgreens and a drizzle of good quality olive oil. It looks a little fancy but feels just like home. You can also sprinkle toasted pine nuts on top for an unexpected crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It keeps well for up to 2 days, and the flavors actually deepen overnight. When storing, I recommend keeping the pasta slightly under-seasoned so it doesn’t get too salty later.

Freezing

Freezing creamy pasta can be a bit tricky because cream sauces sometimes separate, but if frozen quickly in a good container, it works fine. I usually freeze just the sauce and chicken, then cook fresh pasta when ready to eat for the best texture.

Reheating

To reheat leftovers, gently warm the pasta on low heat in a skillet with a splash of cream or milk to loosen the sauce. Stir frequently so it heats evenly without curdling. Avoid microwaving if possible for the best texture.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Creamy Chicken and Chorizo Pasta Recipe?

Yes, you can use chicken breast, but keep in mind it can dry out more easily than thighs. To keep it juicy, slice the breast thinly and cook it quickly over medium heat without overcooking. Alternatively, cook it whole then slice and add to the sauce at the end.

What type of chorizo works best for this recipe?

The recipe calls for cured Spanish chorizo, which is firm and sliced into rounds. Avoid fresh Mexican chorizo that’s raw and crumbly. The cured variety renders fat and imparts a smoky, spicy flavor that’s perfect for the sauce.

Can I make this recipe vegetarian?

To make a vegetarian version, you can swap the chicken and chorizo for smoked paprika-seasoned mushrooms or a plant-based sausage alternative. Use vegetable stock or plant-based cream to keep the sauce creamy without animal products.

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

The key is to keep the heat low and add lemon juice quickly while whisking. Avoid boiling the sauce once the cream and lemon juice are combined. If nervous, add the lemon juice at the very end along with the pasta and spinach to prevent curdling.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe is one of those dishes I return to again and again because it feels both comforting and special. It’s accessible for any cook but always impresses at the table. I hope you enjoy making it just as much as I do, and can’t wait to hear how you make it your own!