There's something so satisfyingly rich and flavorful about this Creamy Chicken and Chorizo Pasta Recipe. The spicy, smoky chorizo pairs beautifully with tender chicken and a luscious, velvety sauce that makes every bite feel like a warm hug. It’s one of those dishes I often make when I want comfort food with a little kick.

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

This Creamy Chicken and Chorizo Pasta Recipe is one of those gems that’s both straightforward and hugely satisfying — perfect for weeknight dinners or casual weekend meals. The way the flavors layer and develop keeps me coming back to it again and again.

Flavor-packed: The smoky chorizo and paprika add a depth of flavor that elevates simple ingredients.
Creamy & comforting: The sauce wraps around the pasta in this rich, silky goodness that feels indulgent but not heavy.
Easy to customize: You can swap chicken thighs for breasts, switch up the pasta shape, or add greens to suit your taste.
Perfect for leftovers: It tastes just as good reheated, making it a great recipe to meal prep or save for the next day.

Ingredients & Why They Work

Each ingredient here plays a part in creating that delicious balance between smoky, creamy, and tangy. Plus, the spinach adds freshness and a subtle earthiness that brightens up the dish.

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 penne or rigatoni for a bit of bite, but fresh pasta works great if you’re short on time.
Chicken thighs: Juicier and more forgiving than breast, they add tender meatiness.
Spanish chorizo: Look for cured, slicing chorizo—not fresh Mexican style—to get that signature smoky, paprika-rich flavor.
Red onion: Adds a subtle sweetness that softens when cooked.
Garlic: A must for a savory base.
Tomato paste: Adds concentrated umami without making the sauce overly tomatoey.
Paprika: Enhances the smoky notes from the chorizo, deepening the flavor.
Heavy cream: Creates the silky, luxurious sauce texture.
Parmesan cheese: Provides a sharp, nutty flavor that melts perfectly into the sauce.
Lemon juice: Adds brightness and cuts through the richness — a surprisingly important ingredient!
Baby spinach: Wilted into the pasta for a touch of green and mild freshness.
Olive oil and flour (optional): For searing and a crisp crust on the chicken.
Salt & pepper: To taste, bringing all flavors 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 to tweak this recipe depending on what I have in the fridge or my mood. It's flexible — you can add more greens, swap chicken for sausage, or even experiment with different cheeses for extra flavor.

Variation: One time I traded spinach for kale and added a handful of sun-dried tomatoes. It added a nice texture contrast and a sweet touch.
Dairy-free option: Try coconut cream instead of heavy cream for a different but still creamy result (just reduce lemon juice slightly).
Make it spicy: Throw in a pinch of chili flakes with the paprika if you like heat.
Protein swap: Feel free to use chicken breast — I’ve got a great pan-frying tip in the note section below to keep it juicy.

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: Prep and Cook the Pasta

Start by boiling your pasta according to the package directions. I usually undercook by about a minute — this way, it finishes cooking later in the sauce and absorbs all those lovely flavors. Don’t forget to save a cup of the pasta water before draining; it’s magic for adjusting the sauce consistency!

Step 2: Cook the Chicken with Love

Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. I like to dust the pieces lightly with flour, which is totally optional but gives the chicken a beautiful golden crust. Heat olive oil in a skillet over medium-high heat and add the chicken smooth side down. Cook for 7 minutes, watching so it doesn’t brown too fast, then flip and cook another 5 minutes until cooked through. Wrap loosely in foil and set aside to rest—this keeps it juicy and tender.

Step 3: Build Your Flavor Layer

Using the same pan (no need to wash it — all those chicken drippings add flavor), toss in the sliced chorizo. Cook for 3 to 4 minutes until it turns lightly golden and starts releasing its delicious smoky fat. Then add the finely diced red onion with a big pinch of salt. Cook for about 3 minutes until soft, turning down the heat if it starts browning too fast. Stir in the minced garlic and cook for just 30 seconds — you want it fragrant but not burnt! Next, add the tomato paste and paprika. Cook these down for 2 minutes to really deepen the flavor. This layering step is the secret weapon behind the recipe’s depth — don’t skip it!

Step 4: Make the Creamy Sauce

Pour in the heavy cream and stir well, bringing it to a very gentle simmer. The sauce might look a bit separated at first—don’t worry, it will come together with a little patience. Add about a third of a cup of your reserved pasta water and stir. This starchy water helps smooth out the sauce and makes it cling beautifully to your pasta.

Step 5: Add Cheese, Lemon & Pasta

Push the chorizo to one side; then add the grated Parmesan cheese slowly in a few batches, allowing each to melt fully before the next goes in. This keeps your sauce silky and prevents clumps. Once that’s all combined, whisk in the lemon juice quickly to brighten everything up. Finally, add the pasta and spinach. Toss gently and let it all bubble together on low heat for 1 to 2 minutes so the sauce thickens and the spinach wilts beautifully. Taste and adjust seasoning with salt and pepper.

Top Tip

After making this Creamy Chicken and Chorizo Pasta Recipe countless times, I’ve picked up a few tricks that really elevate the dish and save you from common pitfalls.

Don’t skip reserving pasta water: That starchy water is your sauce’s best friend—it helps the cream and cheese blend more smoothly and cling to pasta beautifully.
Control your heat: Keep the cream simmering gently; high heat can cause curdling, especially when adding lemon juice. Low and slow is key.
Flour your chicken if you can: Even a light dusting creates a lovely golden crust and helps seal in juices during cooking.
Add lemon juice last: When you add it with the cheese and cream sauce at a lower temperature, it brightens the dish without curdling.

How to Serve Creamy Chicken and Chorizo Pasta Recipe

Creamy Chicken and Chorizo - Serving Suggestion

Garnishes

I like topping this creamy pasta with an extra sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley for color and freshness. Sometimes I add a crack of black pepper or even a drizzle of good-quality olive oil right before serving to elevate the flavors.

Side Dishes

Since the pasta is rich, I usually pair it with a crisp green salad dressed simply with lemon vinaigrette to cut through the creaminess. Garlic bread or warm crusty bread are also perfect for soaking up every last bit of sauce.

Creative Ways to Present

For special dinners, I sometimes serve the pasta in individual shallow bowls with a lemon wedge on the side, letting guests add a little extra zing if they want. A sprinkle of toasted pine nuts or a dash of smoked paprika on top can also add a surprising texture and flavor boost.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so before reheating, I usually add a splash of cream or pasta water to loosen it back up gently.

Freezing

This creamy pasta freezes okay but can lose a bit of its fresh spinach texture. I recommend freezing the chicken and chorizo sauce separately if you want the best quality. When thawing, reheat slowly and add extra cream or pasta water as needed.

Reheating

Reheat gently on the stovetop over low heat, stirring often. If your sauce looks too thick or starts sticking, add a splash of cream or pasta water to restore that perfect silky texture. Avoid reheating in the microwave if you can—it can make the sauce separate.

Frequently Asked Questions:

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

Absolutely! Chicken breast can be used, but since it’s leaner, be careful not to overcook it to avoid dryness. I recommend pounding it to an even thickness and cooking over medium heat until just done. Dusting with a little flour before cooking helps create a crust and lock in moisture.

What type of chorizo is best for this recipe?

You want cured Spanish chorizo that’s firm enough to slice. This type releases flavorful oils and smoky paprika notes that really enrich the sauce. Avoid fresh Mexican chorizo, which is softer and raw before cooking — it won’t give the same flavor or texture here.

Why does the recipe call for adding lemon juice to a creamy pasta sauce?

Lemon juice adds a bright, fresh acidity that cuts through the richness of the cream and cheese. It brightens the flavors and gives the sauce a pleasant tang that keeps the dish from tasting too heavy. Make sure to add it at a low heat to prevent curdling.

Can I make this Creamy Chicken and Chorizo Pasta Recipe ahead of time?

Yes! You can make the pasta and sauce up to a day in advance and store them in the fridge. When reheating, warm gently on the stovetop adding a bit of cream or reserved pasta water to revive the sauce’s creamy texture. It’s great for meal prep or quick dinners.

Final Thoughts

This Creamy Chicken and Chorizo Pasta Recipe holds a special place in my recipe box. It’s comforting, flavorful, and simple enough for weeknights but impressive enough to serve guests. I’m sure once you try it, it’ll become one of your go-to meals too — cozy, tasty, and easy to make. So go on, give it a whirl in your kitchen and enjoy every delicious bite.