Imagine a dish that wraps you in cozy richness, where smoky chorizo meets tender chicken in a velvety, dreamy sauce—this Creamy Chicken and Chorizo Pasta Recipe is exactly that kind of comfort. It’s the perfect weeknight dinner when you want something quick but downright special.

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’ve made this Creamy Chicken and Chorizo Pasta Recipe more times than I can count because it hits all the right notes—creamy, savory, with a little smoky bite from the chorizo that keeps things interesting. Plus, it’s a simple one-pan wonder that feels anything but basic.

Flavor layering: Using chorizo, garlic, paprika, and tomato paste builds deep, complex flavors you’ll adore.
Juicy chicken thighs: They remain tender and soak up the sauce beautifully.
Rich, creamy sauce: Cream, Parmesan, and a splash of lemon juice combine to create a sauce that clings perfectly to every pasta strand.
Quick and versatile: Whether you’re cooking for two or a small family, this dish comes together swiftly and can be customized easily.

Ingredients & Why They Work

This recipe relies on simple, quality ingredients that marry beautifully. The cured Spanish chorizo provides smokiness and fat that enrich the sauce, while the tender chicken thighs add substantial heartiness. Fresh baby spinach brightens the dish and adds a pop of color. Here’s the scoop on each key ingredient so you’re set up for success.

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 like to use dried penne or rigatoni because their ridges hold the sauce well, but fresh pasta also works if you want something softer.
Boneless skinless chicken thighs: I prefer thighs since they stay juicy during cooking, but chicken breast can work fine with attentive cooking.
Spanish chorizo: Make sure to use cured Spanish, not fresh Mexican style — you want that firm, smoky sausage that slices easily and releases gorgeous flavor.
Red onion: Adds subtle sweetness and texture without overpowering the dish.
Garlic cloves: Minced fresh garlic offers that punch of cozy umami and aroma.
Tomato paste: It’s a flavor powerhouse here, concentrating tomato richness and deepening the sauce.
Paprika: A gentle smoky warmth that complements the chorizo beautifully.
Heavy cream: The backbone of the sauce’s luxurious, velvety texture.
Parmesan cheese: Use freshly grated for smooth melting and savory depth.
Lemon juice: Just a splash brightens the richness without curdling if added carefully.
Baby spinach leaves: Folded in at the end for freshness and a little vitamin boost.
Olive oil, salt, and pepper: Staples to balance and enhance everything.

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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

This is one of those recipes where I really encourage you to make it your own. I often swap baby spinach for kale or add a pinch of chili flakes for a little heat when I feel adventurous.

Variation: Once, I diced the chicken larger and let it brown a bit more for extra texture — it was a hit with the fam! You can also use penne, fusilli, or any pasta shape you love.
Make it lighter: Swap heavy cream for half-and-half, but be mindful the sauce won’t be quite as rich.
Add veggies: Throw in mushrooms, bell peppers, or sun-dried tomatoes for more layers of flavor.

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

Bring a large pot of salted water to a boil and cook your pasta according to package instructions — I usually undercook it by a minute. This way, when you toss it in the sauce later, it finishes cooking and soaks up all those delicious flavors. Remember to reserve a cup of pasta water before draining; that starchy liquid is kitchen gold later for perfect sauce consistency.

Step 2: Pan-Fry the Chicken to Juicy Perfection

Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. I like to dust them lightly with flour—it helps create a gorgeous golden crust, though that’s totally optional. Heat a tablespoon of olive oil in a large skillet over medium-high, lay the chicken skin-side down (or smooth side, if skinless) and let it cook undisturbed for about 7 minutes. If it’s browning too fast, turn down the heat slightly.

Flip the chicken and cook another 5 minutes or until cooked through. Set aside wrapped loosely in foil to keep warm and juicy. (If you want, you can cut it into bite-sized pieces now or add it later in chunks.)

Step 3: Build the Delicious Sauce Base

Use the same skillet—no need for another dish—and cook the chorizo slices over medium heat for 3 to 4 minutes until they start to turn lightly golden and release their smoky fat. Don’t rush this; that rendered fat is flavor magic.

Add the diced red onion with a pinch of salt, and let it soften gently for about 3 minutes. Lower the heat if it’s starting to brown too quickly—soft, sweet onion is what you want here.

Stir in the minced garlic and cook just 30 seconds until fragrant (burning garlic will bring bitterness, so keep an eye on it!).

Step 4: Flavor Explosion with Tomato Paste and Paprika

Next, add in the tomato paste and paprika. Cook this combo down for about 2 minutes, stirring often so it caramelizes slightly and deepens in flavor. I know this seems like a lot of steps, but trust me, it’s this layering that makes all the difference in your creamy chicken and chorizo pasta recipe.

Step 5: Creamy Goodness and Cheese Magic

Pour in the heavy cream and stir well. It might look a bit separated or odd at first, but keep the heat low and give it a gentle simmer—never a boil—and it will come together nicely. Add about ⅓ cup of your reserved pasta water to loosen the sauce and keep it silky. Bring it back to a gentle simmer.

Push the chorizo to one side and sprinkle in the grated Parmesan cheese in two or three batches, mixing between additions to let each bit melt smoothly into the sauce. This step creates a beautifully thickened, cheesy texture you’ll love.

Finally, whisk in the tablespoon of lemon juice quickly—it brightens the dish perfectly. Just be sure the sauce isn’t too hot to avoid curdling.

Step 6: Bring It All Together with Pasta and Spinach

Return the cooked pasta and baby spinach to the skillet. Give everything a good mix and let it bubble gently for 1 to 2 minutes, so the sauce thickens and clings to each pasta piece while the spinach wilts gently. Taste and season with salt and pepper if needed, then you’re ready to eat!

Top Tip

From my many attempts at this Creamy Chicken and Chorizo Pasta Recipe, these tips made all the difference in getting that rich, silky sauce and tender chicken that everyone raves about.

Don’t rush caramelizing tomato paste: Take the time to cook it down well; it transforms simple ingredients into deep, delicious layers.
Control your heat: Low and slow is key once you add cream to keep it silky without breaking.
Reserve pasta water: This simple trick helps loosen your sauce and helps it cling to pasta much better.
Lemon juice timing: Add last and stir quickly to avoid the sauce curdling — trust me, it brightens the flavor beautifully if handled right.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo - Serving Suggestion

Garnishes

I like topping this pasta with an extra sprinkle of freshly grated Parmesan and a few cracked black peppercorns for a little bite. A handful of chopped fresh parsley or basil leaf adds a nice fresh note and pops of color. Sometimes, a drizzle of good olive oil just before serving takes it up a notch.

Side Dishes

This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette or some crusty garlic bread to mop up all the sauce. Roasted vegetables like asparagus or zucchini also complement the richness nicely.

Creative Ways to Present

For a special occasion, I love serving this Creamy Chicken and Chorizo Pasta Recipe in stylish white bowls garnished with edible flowers and microgreens for extra prettiness. Layering colors with red chili flakes or a swirl of bright pesto can also make the presentation pop and impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken and Chorizo Pasta in an airtight container in the fridge for up to 3 days. Before reheating, I recommend adding a splash of cream or milk to loosen the sauce, as it can thicken quite a bit when chilled.

Freezing

I usually don’t freeze this dish because the cream sauce can sometimes separate upon thawing, but if you must, freeze before adding spinach. Thaw in the fridge overnight and stir in fresh spinach after reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave with brief intervals, stirring between. Adding a bit of cream or pasta water helps restore that luscious consistency without drying out the chicken or pasta.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Yes, you absolutely can. Chicken breasts cook faster and can dry out if overcooked, so keep an eye on them and adjust the cooking time accordingly. For the best results, slice breasts into even pieces and pan-fry quickly over medium heat until just cooked through.

What type of chorizo should I buy for this recipe?

Use cured Spanish chorizo that comes in firm sausage rounds suitable for slicing. Avoid fresh Mexican chorizo, which is raw and needs different cooking. The cured type will render flavorful fat and provide the smoky, paprika-rich taste that defines the dish.

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

Make sure the cream sauce is at a gentle simmer or off the heat before whisking in lemon juice quickly. Adding lemon juice slowly at the end and stirring vigorously minimizes the chance of curdling while preserving that bright citrus flavor.

Can I make this recipe ahead of time?

You can prepare most of the sauce and cook the chicken ahead, then reheat gently and add fresh spinach and pasta just before serving. This keeps the spinach bright and fresh and speeds up your serving time on a busy night. However, for best texture, it's ideal to serve immediately after finishing.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe has become one of my absolute favorites because it’s cozy, quick, and bursting with layers of flavor. I love sharing it with friends when I want to impress without fuss. Give it a try—you'll find it’s a go-to recipe that comforts, satisfies, and makes everyone at the table smile.