Creamy Chicken and Chorizo Pasta Recipe You’ll Love

There’s something so comforting about a bowl of creamy chicken pasta, especially when it’s packed with the smoky, spicy kick of chorizo. This creamy chicken and chorizo pasta recipe is a delicious way to bring bold flavors and smooth textures together for an easy weeknight meal or casual dinner with friends.

this Recipe

You’ll find this dish satisfying, quick to prepare, and versatile enough to customize with your favorite herbs or veggies. Let me walk you through why this recipe is a must-try and how to make it perfectly every time.

Why You’ll Love This Recipe

• Rich and creamy sauce that coats every bite.
• Smoky chorizo adds bold, spicy flavor.
• Quick stovetop method ready in under 40 minutes.
• Comforting and hearty, perfect for family dinners.
• Easy to customize with fresh herbs or vegetables.

Ingredients

Gather these simple, delicious ingredients to make your creamy chicken and chorizo pasta.

• 8 ounces penne or rigatoni pasta
• 1 tablespoon olive oil
• 8 ounces chorizo, casing removed and crumbled
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped for garnish

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 650 per serving

How to Make Creamy Chicken and Chorizo Pasta

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the crumbled chorizo and cook until browned and slightly crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chicken pieces and season with salt, pepper, smoked paprika, and red pepper flakes. Cook until golden and no longer pink inside, about 7-8 minutes. Remove chicken and set aside with the chorizo.
4. Add chopped onion to the skillet and sauté over medium heat until softened, about 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 5 minutes to thicken slightly.
6. Return the chicken and chorizo to the skillet, then add the cooked pasta. Toss everything together to coat the pasta in the creamy sauce.
7. Remove from heat and stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.

Tips for the Best Results

• Use quality chorizo for the best smoky, spicy flavor.
• Don’t overcook the chicken to keep it tender and juicy.
• Reserve a splash of pasta water to loosen the sauce if it gets too thick.
• Feel free to swap penne for rigatoni or fusilli—any tube-shaped pasta works well.
• Add sautéed spinach or cherry tomatoes for a veggie boost.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce may thicken in the fridge, so add a splash of milk or broth when reheating to loosen it up.

You can also freeze the leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave, stirring occasionally to maintain creaminess.

Frequently Asked Questions

Can I use a different type of sausage instead of chorizo?

Absolutely! While chorizo gives this dish its signature smoky and spicy flavor, you can substitute with Italian sausage or Andouille for a different twist. Just adjust seasonings to balance the flavors.

Is this recipe good with a different kind of pasta?

Yes, you can use almost any pasta shape you like. Tubular pastas such as penne, rigatoni, or ziti hold the creamy sauce beautifully, but feel free to experiment with fusilli or farfalle as well.

Can I make this recipe dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a vegan Parmesan substitute or nutritional yeast to keep it dairy-free. The texture and flavor will be slightly different but still delicious.

How spicy is the dish? Can I adjust the heat?

The chorizo adds a mild to medium heat, and you can control spiciness by adjusting or omitting the crushed red pepper flakes. If you prefer more heat, add a pinch of cayenne or hot sauce to the sauce.