There’s something truly comforting about a dish that marries smoky, spicy flavors with silky creaminess, and that’s exactly what you get with this Creamy Chicken and Chorizo Pasta Recipe. Every bite bursts with warmth, and the blend of tender chicken and bold chorizo makes it feel special without any fuss.

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 recipe strikes the perfect balance between rich flavors and comforting textures. I remember making this for my family on a chilly evening, and everyone devoured it without a word of complaint—just contented sighs.

Bold flavor combo: The smoky chorizo pairs beautifully with the creamy sauce, giving you a rich yet well-rounded taste.
Simple, accessible ingredients: You won’t need anything fancy to pull this off—just pantry staples and fresh ingredients.
Quick and easy: Perfect for those nights when you want something impressive but don’t want to slave over the stove.
Flexible and customizable: Whether you like your chicken shredded or whole, or want to add greens, this recipe adapts to your taste.

Ingredients & Why They Work

Every ingredient here plays a role, blending textures and flavors that complement each other effortlessly. The chorizo brings spice and fat that enrich the dish, while the cream and Parmesan create that luscious, velvety sauce that clings to every strand of pasta.

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

Pasta: Whether dried or fresh, pasta is the perfect vehicle for soaking up the creamy sauce.
Flour: Optional, but dusting the chicken adds a nice golden crust—something I love for texture.
Chicken thighs: Juicier and more forgiving than breast, they stay tender in the sauce.
Olive oil: The base for cooking chicken and building flavor.
Spanish chorizo: Adds smoky, spicy goodness—make sure to grab cured, sliceable kind.
Red onion: Builds a subtle sweetness that balances the bold chorizo.
Garlic: A must for depth and that irresistible aroma.
Tomato paste: Concentrates flavor and adds richness to the sauce.
Paprika: Amplifies smoky notes and adds color.
Heavy cream: The heart of the luscious sauce, lending a silky texture.
Parmesan cheese: Adds umami and helps thicken the sauce.
Lemon juice: A bright burst that cuts through creaminess to balance flavors.
Baby spinach: Adds freshness and a little green to the plate without overpowering.
Salt and pepper: Essential seasonings to tie it all 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 often tweak this recipe based on what I have on hand or what mood I'm in. Feel free to swap spinach for kale or rocket, or cook your chicken in chunks if you prefer it mixed throughout.

Variation: One time, I added a splash of white wine to the sauce—it added a lovely depth and acidity. It’s my go-to when I have a bottle open!
Vegetable swap: If spinach isn’t your thing, diced bell peppers or courgette work beautifully.
Dairy-free tip: Use coconut cream instead of heavy cream for a dairy-free take that still delivers creaminess.
Protein mix: Try chicken breast for a leaner option, but be careful not to overcook — I’ve included a pan-frying tip below.

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: Gently Cook Your Pasta

Start by boiling your pasta according to the package, but here’s a little trick I picked up: undercook it by about a minute. This way, it finishes cooking in the sauce later and soaks up all those wonderful flavors. Don’t forget to scoop out a cup of pasta water before draining—it’s liquid gold for adjusting your sauce’s consistency!

Step 2: Crisp and Cook the Chicken

Pat the chicken thighs dry—this helps them brown beautifully. Season each side well with salt and pepper, then lightly dust with flour for a golden crust. Heat your olive oil in a skillet over medium-high heat, then place the chicken skin-side down (or smooth side if skinless). Let it cook for 7 minutes; if it starts to brown too fast, lower the heat. Flip and cook another 5 minutes until cooked through. I like to wrap mine loosely in foil while I finish the sauce to keep it juicy.

Step 3: Build Flavor with Chorizo and Aromatics

Use the same pan to avoid cleaning and keep all those lovely flavors. Fry the chorizo slices for 3 to 4 minutes until they’re lightly golden and have released some of their flavorful fat. Toss in diced red onion with a pinch of salt—it helps the onion soften nicely without browning too quickly. Cook for about 3 minutes on medium heat, then add minced garlic for a quick 30 seconds. These building blocks add layers of taste that make this recipe sing.

Step 4: Craft the Creamy Sauce

Add tomato paste and paprika to the pan, stirring and cooking them down for about 2 minutes to deepen all those flavors (I promise this step pays off!). Then stir in the heavy cream and bring the sauce to a gentle simmer—keep the heat low to prevent curdling. Pour in about a third of a cup of the reserved pasta water to loosen the sauce and let it mix thoroughly.

Step 5: Melt the Parmesan and Finish with Lemon

Push the chorizo to one side of the pan and add finely grated Parmesan in two or three batches, letting it melt completely between additions. This slow incorporation gives the sauce that irresistible cheesy thickness. Finally, whisk in fresh lemon juice quickly—it brightens up the sauce beautifully. If you're worried about curdling, add lemon last with the pasta off the heat.

Step 6: Combine Pasta, Spinach, and Sauce

Add the cooked pasta and a couple of handfuls of baby spinach directly into the pan. Stir gently and let it bubble for 1-2 minutes until the sauce thickens just right and the spinach wilts. Adjust seasoning with salt and pepper, and you’re ready to dive in!

Top Tip

I've made this recipe countless times, and I’ve learned that patience and temperature control really make the difference between good and great.

Control your heat: Keeping the sauce at a gentle simmer instead of boiling stops it from breaking and keeps it beautifully creamy.
Don’t skip layering: Cooking each element separately—onion, garlic, tomato paste—builds flavor complexity that can’t be rushed.
Use reserved pasta water: It’s packed with starch that helps bind and thicken your sauce naturally.
Lemon last: Adding lemon juice too early might curdle the cream—whisk it in last and off heat for the best texture.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo - Serving Suggestion

Garnishes

I love topping this pasta with a sprinkle of freshly chopped flat-leaf parsley or extra Parmesan to add freshness and color. A little cracked black pepper goes a long way here, too. If I’m feeling indulgent, I add a few red chili flakes for an extra kick that complements the chorizo beautifully.

Side Dishes

This creamy, flavorful pasta stands tall on its own, but I often serve it alongside a crisp green salad with a zesty vinaigrette to cut through the richness. Crusty garlic bread or toasted ciabatta rounds out the meal perfectly, especially when you want to soak up every last bit of sauce.

Creative Ways to Present

For more festive occasions, I’ve plated this pasta in wide shallow bowls, adding a drizzle of good-quality olive oil and a few whole basil leaves on top. It looks stunning and feels special—like you really made an effort without spending hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The pasta soaks up the sauce as it sits, so the next day, it’s even more flavorful—just don’t wait too long to enjoy it. I’d say consume within 2 days for best taste and texture.

Freezing

Freezing works, but the texture shifts slightly. If I freeze, I separate the chicken and sauce from the pasta. Freeze sauce and chicken in a sealed container, then cook fresh pasta when ready to eat for best results. This keeps everything tasting fresh.

Reheating

When reheating, warm gently on the stovetop with a splash of cream or reserved pasta water to loosen the sauce. Microwave is fine in a pinch, but watch for overheating which can cause curdling. Taking it low and slow keeps the sauce creamy and delicious.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but it’s less forgiving and tends to dry out faster. To keep it juicy, pound it to even thickness and cook quickly over medium heat. I have detailed tips on pan-frying breast chicken in another post if you want to try.

What type of chorizo should I buy?

Look for cured Spanish chorizo that’s firm and sliceable. Avoid fresh Mexican chorizo, which is crumbled and raw. The cured kind renders fat and adds smoky flavor essential for this dish.

Why add lemon juice at the end?

Adding lemon juice at the end brightens the dish and balances the richness, but if added too early or on too high heat, it can cause the cream to curdle. Whisk it in off heat or at very low heat for a silky sauce.

Can I make this recipe dairy-free?

Absolutely! Substitute heavy cream with coconut cream or a plant-based cream alternative, and try nutritional yeast instead of Parmesan for that cheesy flavor. The texture will be slightly different but still very tasty.

Final Thoughts

Honestly, this Creamy Chicken and Chorizo Pasta Recipe is one of my all-time favorites—each time I make it, it feels like a little celebration. It’s simple enough for a weeknight but impressive enough to serve friends. Give it a go; I’m confident it’ll become a staple in your kitchen like it has in mine.