Creamy Chicken and Chorizo Pasta Recipe

This Creamy Chicken and Chorizo Pasta combines the smoky heat of chorizo with tender chicken pieces and a luxurious cream sauce. Ready in just 30 minutes, this pasta dish strikes the perfect balance between indulgent comfort food and weeknight practicality. The combination of herbs, spices, and that amazing chorizo flavor creates a restaurant-quality meal that’s surprisingly simple to make at home.

Why You’ll Love This Recipe

• Bold Flavors: The combination of spicy chorizo and creamy sauce creates an incredible flavor profile that’s both comforting and exciting.
• Quick Dinner Solution: From start to finish in 30 minutes, this dish is perfect for those evenings when you want something special without spending hours in the kitchen.
• One-Pan Wonder: Apart from boiling the pasta, everything happens in a single pan, meaning less cleanup and more time to enjoy your meal.
• Crowd-Pleaser: This pasta dish has something for everyone – protein, creaminess, and just the right amount of spice that can be adjusted to suit your family’s preferences.

this Recipe

Ingredients You’ll Need

• Rigatoni: The tube shape of rigatoni is perfect for catching the creamy sauce, but any short pasta like penne or fusilli works wonderfully too.
• Olive oil: Used for sautéing the chorizo and chicken, adding a base layer of flavor to the dish.
• Chorizo: The star ingredient that infuses the entire dish with its smoky, paprika-rich flavor. The oils released during cooking become part of the sauce.
• Chicken breast: Provides a milder protein balance to the bold chorizo. Cut it into even-sized pieces for consistent cooking.
• Red onion: Adds sweetness and depth to the sauce. The red variety gives a slightly milder flavor than white or yellow onions.
• Red pepper: Brings color, sweetness, and a subtle crunch to the dish.
• Garlic: Essential for depth of flavor – fresh is always best!
• Oregano and marjoram: These Mediterranean herbs perfectly complement the Spanish influence of the chorizo.
• Red chili flakes: Adds an extra kick of heat that you can adjust to your preference.
• Tomato paste: Concentrates the flavor and adds richness to the sauce without making it overly tomato-based.
• Chicken stock: Forms the base of the sauce, adding savory depth.
• Double cream: Creates that luxurious, silky texture that makes this pasta so irresistible.
• Fresh basil and parsley: Always add fresh herbs at the end for a burst of brightness that lifts the whole dish.
• Parmesan: Adds a salty, nutty finish that complements the creamy sauce perfectly.

Variations

Seafood Twist

Replace the chicken with shrimp or a mixture of seafood for a coastal-inspired version. The chorizo pairs beautifully with seafood, and the cooking time is even quicker.

Vegetarian Option

Skip the meat entirely and add mushrooms, zucchini, and extra bell peppers. The vegetables will absorb all those amazing chorizo-inspired flavors if you use smoked paprika, a little cayenne, and a touch of garlic powder.

Spice Level Adjustments

For a milder version, use sweet Spanish chorizo instead of spicy and skip the chili flakes. For heat lovers, add a diced fresh chili or a few dashes of your favorite hot sauce.

Creamy Tomato Version

Add a small can of diced tomatoes or 2 tablespoons of sun-dried tomato pesto for a beautiful rose-colored sauce with extra depth.

How to Make Creamy Chicken and Chorizo Pasta

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil. Add a generous amount of salt (the water should taste like the sea). Cook the rigatoni according to package instructions until al dente. Before draining, reserve a cup of the starchy pasta water – this is your secret weapon for silky sauce!

Step 2: Crisp the Chorizo

While the pasta cooks, heat olive oil in a large, deep pan over medium-high heat. Add the sliced chorizo and cook for 1-2 minutes until it starts to crisp and release its beautiful red oils. These oils are flavor gold – they’ll infuse the entire dish.

Step 3: Cook the Chicken

Add the diced chicken breast to the chorizo and continue cooking for 4-5 minutes. The chicken will absorb some of the chorizo flavor as it cooks. Make sure to stir occasionally so nothing sticks to the pan.

Step 4: Create the Aromatic Base

Add the diced red onion and red pepper to the pan. Cook for 2-3 minutes until they begin to soften but still maintain some texture. Stir in the minced garlic, dried oregano, marjoram, chili flakes, and tomato paste. Cook for about 30 seconds until fragrant – the aroma will be amazing!

Step 5: Build the Sauce

Pour in the chicken stock, stirring to combine and scraping up any flavorful bits from the bottom of the pan. Let the sauce come to a bubble, then reduce the heat slightly. Stir in the double cream and allow it to gently bubble for 1-2 minutes until the sauce starts to thicken.

Step 6: Combine and Finish

Add the drained pasta directly to the sauce, tossing well to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water – the starch in it helps the sauce cling to the pasta. Finally, stir in the fresh basil, parsley, and grated Parmesan. Taste and adjust seasoning if needed.

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Cook it just until al dente (with a slight bite) as it will continue cooking slightly when added to the hot sauce.
• Layer the Flavors: Adding ingredients in the right order builds complexity. Let the chorizo release its oils before adding chicken, then vegetables, and finally the liquid components.
• Reserve Pasta Water: This starchy liquid is magical for adjusting sauce consistency without diluting flavor.
• Balance is Key: The dish should have a beautiful balance of creamy and spicy. Taste as you go and adjust accordingly.
• Quality Matters: Since there are relatively few ingredients, use the best quality chorizo and freshest herbs you can find for maximum flavor impact.

How to Serve

This Creamy Chicken and Chorizo Pasta is a satisfying meal on its own, but here are some perfect pairings to round out your dinner:

Simple Sides

A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich pasta. Try arugula with lemon juice, olive oil, and shaved Parmesan.

Bread Options

Warm, crusty bread is essential for mopping up every last bit of that incredible sauce. Garlic bread or a simple focaccia would be perfect.

Wine Pairing

A medium-bodied red like a Spanish Tempranillo or Italian Chianti stands up beautifully to the chorizo, while a crisp Pinot Grigio offers a nice contrast to the creaminess if you prefer white.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually develop wonderfully overnight, making this potentially even more delicious the next day.

Freezing

While you can freeze this dish, the cream sauce may separate slightly upon thawing. If you plan to freeze, consider under-cooking the pasta slightly and cooling the dish completely before transferring to freezer-safe containers. Freeze for up to 1 month.

Reheating

To reheat, add a splash of cream or milk to bring the sauce back together. Warm gently on the stovetop over medium-low heat, stirring frequently. Alternatively, microwave in short intervals, stirring between each until heated through.

FAQs

Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni is great because the sauce gets trapped inside the tubes, any short pasta works well. Penne, fusilli, farfalle, or even orecchiette would be delicious alternatives. The key is to choose a shape that will hold the sauce well.

What can I substitute for chorizo if I can’t find it?
Spanish-style chorizo (the cured, ready-to-eat kind) works best, but you could substitute with Italian sausage removed from its casing, adding a teaspoon of smoked paprika to mimic chorizo’s distinctive flavor. For a different but equally delicious dish, andouille sausage or even pepperoni can work in a pinch.

Is there a dairy-free alternative for the cream?
Yes! Coconut cream works surprisingly well and adds a subtle sweetness that complements the spicy chorizo. Cashew cream is another excellent option. For store-bought alternatives, unsweetened oat cream has the closest consistency to dairy cream and won’t split when heated.

Can I make this dish less spicy for kids?
Definitely! Skip the red chili flakes entirely and look for a mild chorizo variety (sometimes labeled “dulce” rather than “picante”). You can always serve hot sauce on the side for adults who want more heat. The creamy sauce naturally helps temper the spice level, making this quite adaptable for family meals.

Final Thoughts

This Creamy Chicken and Chorizo Pasta brings together simple ingredients in a way that creates something truly special. The smoky heat of chorizo, the tender chicken, and that luxurious cream sauce create a restaurant-worthy meal right in your kitchen with minimal effort. It’s the perfect recipe to have in your back pocket for those nights when you want to impress without stress. Give it a try – I’m confident it will become a regular in your meal rotation!

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