Just imagine a bowl of pasta swimming in a rich, velvety sauce with tender chicken and smoky slices of chorizo—this Creamy Chicken and Chorizo Pasta Recipe hits all the right notes for a comforting yet exciting meal. It’s the kind of dish that feels fancy enough for guests but is incredibly straightforward, making it my go-to for weeknight dinners that impress.

A black pan filled with rigatoni pasta covered in a creamy orange sauce with visible herbs mixed throughout, giving the pasta a shiny and smooth texture. Small green herb leaves are scattered on top as garnish, contrasting with the rich color of the sauce. The pan is placed on a white marbled surface with a striped cloth and a block of cheese with a grater nearby, adding a cozy kitchen feel. 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 Creamy Chicken and Chorizo Pasta Recipe is a dazzling flavor combination that brings boldness and comfort together effortlessly. I’ve made it countless times because it never disappoints, and every bite is packed with layers of savory goodness that feel utterly satisfying.

Bold yet balanced flavors: The smoky chorizo adds depth while the creamy sauce keeps everything mellow and indulgent.
Simple to prepare: It’s quick to throw together, perfect whether you’re cooking solo or feeding friends.
Juicy, tender chicken: Using thighs makes a big difference here—they stay moist and add richness to every bite.
Just enough zing: A splash of lemon juice brightens the sauce and ties all the flavors together beautifully.

Ingredients & Why They Work

Every ingredient in this dish plays a role in crafting a sauce that's creamy, smoky, and slightly tangy with just the right hint of spice. When you pick quality chorizo and fresh cream, it truly elevates the entire meal.

Flat lay of dried penne pasta, two boneless skinless chicken thighs with natural pink hues, a few thin slices of bright red Spanish chorizo rounds, half a small fresh red onion finely diced, three whole fresh garlic cloves, a small white ceramic bowl of deep red tomato paste, a small white bowl of creamy heavy cream, a small white bowl filled with finely grated pale yellow Parmesan cheese, a small white bowl of golden olive oil, a few fresh baby spinach leaves, one fresh lemon half with vibrant yellow color, sprinkled salt and freshly cracked black peppercorns loosely scattered, all arranged in perfect symmetry on a simple 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 pick penne or rigatoni—the ridges grab onto that luscious sauce really well.
Chicken thighs: Juicier than breast, thighs bring a lovely tenderness and stand up well to sautéing.
Flour (optional): Dusting the chicken lightly helps form a golden crust and thickens the sauce a bit.
Olive oil: Adds richness and helps brown the chicken and chorizo beautifully.
Spanish chorizo: Look for cured, firm chorizo that you can slice. It renders flavorful fat that’s key for the sauce.
Red onion: Adds that subtle sweetness beneath all the smoky, savory notes.
Garlic: Must-have for aromatic depth, balancing the richness.
Tomato paste: Intensifies flavor layers with its concentrated, tangy sweetness.
Paprika: Boosts smokiness and warmth, pairing perfectly with chorizo.
Heavy cream: The silky base that brings everything together into a velvety sauce.
Parmesan cheese: Adds a nutty, salty kick that enriches the sauce as it melts in.
Lemon juice: Cuts through the richness with a fresh, bright pop.
Baby spinach leaves: For color, nutrition, and a gentle green contrast.
Salt and pepper: To taste, enhancing all the natural flavors.

📝

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 Creamy Chicken and Chorizo Pasta Recipe depending on what I have on hand or the mood I’m in. It’s pretty forgiving, so feel free to personalize it! You can swap greens, adjust the spice level, or try different pasta shapes to keep things fresh.

Variation: Sometimes I add a handful of sun-dried tomatoes for a tart, chewy texture that contrasts nicely with the creamy sauce—totally an underrated upgrade!
Greens swap: If you don’t have spinach, baby kale or arugula works great, adding a peppery note.
Spice adjustment: If you like it hotter, a pinch of chili flakes kicked in with the paprika is my go-to.
Protein options: I’ve made this with chicken breasts too—just be careful not to overcook. You can dice them up early if you prefer bite-sized pieces.

Step-by-Step: How I Make Creamy Chicken and Chorizo Pasta Recipe

A white plate holds a dish with three layers: the bottom layer is orange creamy sauce that covers spiral pasta, giving it a smooth, shiny texture; mixed into the pasta are dark green spinach leaves that add freshness; on top of the pasta layer are several round slices of browned sausage with a slightly crispy surface. On the left side of the plate are five thick pieces of sliced golden-brown cooked chicken, laid side by side and drizzled with the same orange sauce. A silver fork at the bottom right spears one sausage slice and some pasta. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta and Prep Chicken

Start by boiling your pasta following the package directions, but I like to undercook it by about a minute. This way, it finishes cooking in the sauce and soaks up all those gorgeous flavors. Don’t forget to reserve a cup of the pasta water before draining—it’s a liquid gold for adjusting your sauce consistency later. Meanwhile, dry your chicken thighs with paper towels, season them well with salt and pepper, and give them a light dusting of flour if you’re using it. This little step helps the chicken get a beautiful crisp crust when you cook it.

Step 2: Brown the Chicken to Perfection

Heat olive oil in a large skillet over medium-high heat and place the chicken thighs smooth side down. Cook for about 7 minutes, reducing the heat if they start to brown too quickly. Flip them and cook for another 5 minutes or until cooked through. The key here is patience—don’t rush the browning; it really builds flavor. Once done, set them aside, loosely covered with foil to keep warm and juicy.

Step 3: Cook the Chorizo and Build Your Sauce

In that same pan, toss in the sliced chorizo. Let it sizzle and brown for 3 to 4 minutes until it’s slightly golden—this step releases all those fragrant oils that will flavor your sauce. Next, add the finely diced red onion with a pinch of salt. Cook gently for about 3 minutes until the onion softens. Keep an eye on it so it doesn’t brown—turn the heat down if needed. Then throw in the garlic and stir for 30 seconds to bring out its aroma.

Step 4: Layer in Tomato Paste and Spices

Now comes the magic of layering flavors: add tomato paste and paprika to the pan and cook them down for about 2 minutes. It might look small, but this concentrated step creates that deep, rich flavor. Don’t skip it—I promise it pays off big time in the final sauce!

Step 5: Add Cream, Cheese, and Lemon

Pour in the heavy cream and stir everything together, then gently bring it up to a simmer. The sauce might look a little “broken” at first, but as it comes up to heat, it will come together—just keep the heat low so you don’t boil the cream. Pour in about a third cup of the reserved pasta water and let it mix in smoothly. Now, push the chorizo to one side of the pan and gradually add finely grated Parmesan in small batches, stirring each time until melted. Finally, whisk in the lemon juice quickly to brighten the sauce without curdling.

Step 6: Combine with Pasta and Spinach

Add the cooked pasta and a couple of handfuls of fresh baby spinach directly into the sauce. Stir gently and let it bubble away for a minute or two—this helps the sauce thicken and cling to every twist and turn of pasta, while the spinach just wilts lightly, adding freshness without overpowering. Give it a final taste and season with salt and pepper as needed.

Top Tip

Having cooked this dish many times, I’ve learned a few tricks that really help nail the texture and flavor every time. These tips save you from common pitfalls and boost your confidence in the kitchen.

Patting the chicken dry: Wet chicken prevents browning, so always pat it dry with paper towels to get that golden crust.
Low and slow with the cream: Never let your cream boil aggressively—keep it on low heat to avoid curdling and maintain smoothness.
Gradual cheese addition: Fold in the Parmesan slowly in batches to ensure it melts evenly and thickens your sauce beautifully.
Reserve pasta water: This starchy water is crucial for adjusting sauce consistency and helping it cling to pasta seamlessly.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken Chorizo Pasta - Serving Suggestion

Garnishes

I like to keep garnishes simple but effective—some freshly cracked black pepper and an extra sprinkle of Parmesan always hits the spot. Sometimes I add a few torn basil leaves or a drizzle of good-quality olive oil for a pleasant herbal note and shine.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some crusty garlic bread to soak up every last bit of that creamy sauce. Roasted veggies like asparagus or broccoli also provide a nice textural contrast.

Creative Ways to Present

For dinner parties, I love serving this in individual shallow bowls topped with a sprinkle of microgreens or edible flowers for a pop of color. You could also layer the pasta in a glass dish for family-style serving—letting everyone help themselves is such a warm, welcoming vibe.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and into the fridge. It keeps really well for up to 3 days. Just give it a good stir before reheating because the sauce can settle and thicken as it chills.

Freezing

I’ve frozen this pasta a few times with success—portion it out into freezer-safe containers and thaw overnight in the fridge. The creaminess softens slightly, but it’s still delicious, especially with a quick reheat in a skillet over low heat.

Reheating

Reheat gently in a pan on low, adding a splash of water or cream if the sauce feels too thick. Microwave works too, but in short bursts with stirring to keep the sauce smooth and prevent drying out.

Frequently Asked Questions:

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

Absolutely! You can use chicken breast, but it’s leaner, so be careful not to overcook it; slicing it into bite-sized pieces before cooking helps it cook evenly and stay tender.

What kind of chorizo should I buy for this recipe?

Look for cured Spanish chorizo that’s firm and sliceable, not the fresh Mexican style. The cured type renders fat and has deep smoky flavors essential to the sauce.

Can I make this pasta dairy-free?

You can substitute heavy cream with a coconut cream or cashew cream alternative and use a dairy-free cheese substitute. Just keep in mind the sauce texture and taste will be slightly different but still delicious.

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

Add the lemon juice at low heat and whisk quickly into the sauce. Make sure the sauce isn’t boiling, and if you’re nervous, add lemon juice right at the end with pasta stirred in to reduce curdling risk.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe holds a special place on my recipe roster because of how effortlessly it blends bold and comforting flavors in one pot. It’s the kind of meal I come back to when I want something cozy but exciting, and I know you’ll enjoy making it as much as eating it. Give it a go—invite a friend over, share a glass of wine, and savor the deliciousness together.