There's something irresistibly cozy about a pasta dish that combines rich creaminess with a spicy kick, which is exactly why I adore sharing this Creamy Chicken and Chorizo Pasta Recipe. The smoky chorizo melts into the sauce beautifully, delivering bold flavor with every bite — it’s absolutely worth rolling up your sleeves for.

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

I’m genuinely excited every time I make this creamy chicken and chorizo pasta because it hits all the right notes — comfort, spice, creaminess, and simple ingredients that come together effortlessly. Plus, it's one of those dishes that feels fancy but really comes together in about half an hour.

Bold Flavor Boost: The cured Spanish chorizo adds a smoky, spicy depth that's hard to resist.
Creamy Comfort: A rich sauce with heavy cream and Parmesan that coats the pasta beautifully without being overpowering.
Juicy Chicken Thighs: Tender chicken thighs stay moist and flavorful, making every bite satisfying.
Quick & Simple: Perfect for a weeknight dinner, this recipe is straightforward without sacrificing flavor.

Ingredients & Why They Work

This recipe is all about layering flavors with simple but delicious ingredients that complement each other perfectly. Each component plays a key role, so having good quality chorizo and fresh chicken really makes a difference.

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 go for dried penne or rigatoni — something with a bit of texture so the sauce clings nicely.
Chicken thighs: They’re forgiving to cook and stay juicier than breasts, so I highly recommend them here.
Flour (optional): Dusting the chicken before frying helps create a golden crust that adds lovely texture.
Olive oil: Used for cooking the chicken and chorizo, it adds just the right fruitiness without overpowering.
Spanish chorizo: Look for cured, firm sausage that can be sliced — it releases flavorful fat that enriches the sauce.
Red onion: Adds natural sweetness and background depth once softened.
Garlic cloves: Freshly minced to give an aromatic base without being too aggressive.
Tomato paste: This intensifies the sauce with a subtle acidity and richness.
Paprika: Gives additional smoky warmth, perfectly complementing the chorizo.
Heavy cream: Creates that silky smooth sauce we all crave, balancing out the spices.
Parmesan cheese: Fine-grated to melt in layers, providing umami and depth.
Lemon juice: A splash brightens the entire dish, cutting through the richness wonderfully.
Baby spinach: Added at the end to wilt gently — a fresh and colorful contrast to the creamy sauce.
Salt and pepper to taste: Essential for seasoning and bringing everything together.

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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 putting my own spin on recipes, and this creamy chicken and chorizo pasta is no exception. Feel free to tweak it to suit your taste or whatever you have on hand — it’s forgiving and flexible.

Variation: Sometimes I swap out the spinach for kale or rocket for a peppery punch, which gives the dish a slightly different edge that I really enjoy.
Dietary tweak: For a lighter version, swap heavy cream for half-and-half or a mix of milk and Greek yogurt (just add the yogurt off heat to prevent curdling).
Protein switch-up: If chicken thighs aren’t your favorite, chicken breasts work fine — just be careful not to overcook them. Slice thinly before adding to the sauce for tenderness.
Spice control: If you prefer it milder, cut back on the chorizo or add some extra cream; if you like heat, toss in a pinch of chili flakes along with the paprika.

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 just right

Start by boiling your pasta according to the package instructions—but here’s my trick: I usually undercook it by about a minute. This way, it finishes cooking in the sauce, soaking up all those delicious flavors. Don’t forget to save a cup of pasta water before draining; that starchy liquid is magic for loosening the sauce if needed.

Step 2: Prepare and pan-fry the chicken

Pat your chicken thighs dry with paper towels; dry meat sears better and gets a nice crust. Season well with salt and pepper, then lightly dust them with flour — this step helps build a golden crust but is totally optional. Heat olive oil in a skillet over medium-high heat, then add the chicken smooth side down. Cook for about 7 minutes, lowering the heat if it’s browning too fast, then flip and cook another 5 minutes or until it’s cooked through. Set aside, loosely wrapped in foil to keep warm.

Step 3: Brown the chorizo and soften the aromatics

In the same skillet, cook your sliced chorizo for 3–4 minutes until they're lightly golden. The rendered fat will flavor the sauce deeply. Add the finely diced red onion with a pinch of salt, cooking for another 3 minutes until softened (turn down the heat so the onions don’t burn). Then toss in the minced garlic and cook for just 30 seconds until fragrant—don't skip these flavor layers; they're what make the sauce sing.

Step 4: Build the sauce, slowly and lovingly

Stir in the tomato paste and paprika, cooking down for 2 minutes to intensify the flavor — trust me, this step pays off big time. Pour in the heavy cream and mix well, bringing it to a gentle simmer. It might look a bit curdled at first, but keep the heat low and stir; it’ll come together nicely. Add about a third of a cup of your reserved pasta water to loosen the sauce, then gently simmer again.

Step 5: Melt in the Parmesan and finish with lemon

Push the chorizo to one side and add the Parmesan in several batches, stirring after each until melted completely. This slow melting creates that irresistible, silky texture. Quickly whisk in the lemon juice — this brightens the sauce and balances all that richness without messing up the cream. The key? Keep heat low when adding lemon and stir briskly.

Step 6: Combine pasta, spinach, and chicken

Return your cooked pasta to the pan along with the baby spinach. Mix gently and let everything bubble for 1 to 2 minutes so the spinach wilts and the sauce thickens, clinging beautifully to each piece of pasta. Season with salt and pepper to taste, then add your cooked chicken thighs sliced or whole—whichever you prefer—to warm through. And that’s it — dinner is served!

Top Tip

From my experience, this Creamy Chicken and Chorizo Pasta Recipe comes together smoothly if you take your time layering flavors. Each step builds on the last — so don't rush the cooking of the chorizo, onions, and tomato paste. These small steps make a big impact on how rich and complex your sauce will be.

Patience is key: Let the chicken sear properly—don't move it too soon or you’ll lose that golden crust that adds texture.
Reserve pasta water: Adding this starchy water helps loosen the sauce perfectly without watering it down.
Low and slow for cream: Heat cream gently to avoid curdling, especially once you add lemon juice.
Finishing touches: Always taste and adjust seasoning at the end — salt and pepper can make or break the final flavor.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

chicken and chorizo pasta - Serving Suggestion

Garnishes

I love topping this pasta with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness. A little extra grated Parmesan on top never hurts either, plus a few cracked black peppercorns just before serving gives an inviting aroma.

Side Dishes

To balance this creamy pasta, I often serve a simple green salad with a lemony vinaigrette or steamed broccoli with a squeeze of lemon. Garlic bread or crusty bread works perfectly to mop up all that luscious sauce—trust me, you don’t want to waste a single drop.

Creative Ways to Present

For special occasions, I've plated this pasta in shallow bowls, garnished with microgreens and a drizzle of good-quality olive oil. Serving the chicken thigh sliced on top adds an elegant touch and makes the meal feel a little more sophisticated without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover creamy chicken and chorizo pasta keeps well in an airtight container in the fridge for up to 3 days. When storing, I like to add a splash of cream or pasta water before reheating to keep the sauce from drying out.

Freezing

I’ve frozen this dish a couple of times—just make sure to cool it completely first. Freeze in a sealed container, and when you reheat, do so gently on the stove with a bit of cream or milk to bring it back to that velvety texture. It’s not quite as fresh as day one but still delicious and convenient for busy nights.

Reheating

To reheat leftovers, I prefer the stovetop method on low heat with a splash of extra cream or water, stirring occasionally. This helps the sauce loosen and avoids drying out or curdling. Microwave works too but stir halfway through to keep it even.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! You can definitely use chicken breast, but be mindful not to overcook it. Slice it thinly before adding to the sauce, and consider using my pan-frying guide for chicken breast to keep it juicy.

What type of chorizo should I buy?

Look for cured Spanish chorizo that is firm enough to slice — this type renders its flavorful fat into the sauce. Avoid fresh Mexican chorizo as it doesn't have the same texture or flavor profile for this dish.

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

The key is to keep the heat low and add the lemon juice quickly while whisking. Adding lemon at the very end and off high heat reduces the chance of curdling.

Can I make this recipe vegan or vegetarian?

This recipe is centered around chicken, chorizo, and dairy. For a vegetarian option, you can substitute the chicken with mushrooms and use a vegetarian chorizo or smoked paprika for flavor. Vegan modifications would need plant-based cream and cheese alternatives, and chorizo replacements, which will affect the flavor but can still be delicious.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe has become one of my go-to weeknight dinners precisely because it feels indulgent but isn't complicated. There’s something so satisfying about the smoky chorizo and luscious cream working in harmony, and I can’t recommend it enough when you want a comforting meal that impresses without stress. Trust me—you'll love making this one your own.