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Creamy Chicken and Chorizo Pasta
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Creamy Chicken and Chorizo Pasta

Creamy Chicken and Chorizo Pasta is a flavor-packed, comforting pasta dish with a smoky, spicy twist. It features tender chunks of chicken, slices of chorizo, and a creamy tomato-based sauce that clings to every bite of pasta. It’s quick enough for a weeknight but impressive enough for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: pasta
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 8 oz penne or rigatoni pasta
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast or thighs, diced
  • 6 oz Spanish chorizo sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • ½ tsp chili flakes optional
  • 1 tbsp tomato paste
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add to the pan and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
  3. In the same skillet, add sliced chorizo. Cook for 3–4 minutes until it starts to crisp and release its oils. Remove and set aside with the chicken.
  4. Add chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in garlic, smoked paprika, and chili flakes. Cook for another minute.
  5. Add tomato paste and stir well. Pour in chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 4–5 minutes until thickened.
  6. Return the cooked chicken and chorizo to the skillet. Add the drained pasta and toss until well combined and coated in the sauce.
  7. Garnish with chopped parsley if desired. Serve hot and enjoy immediately.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days
  • Freezer: Freeze up to 1 month, though cream sauces may slightly change texture
  • Reheating: Reheat gently in a skillet or microwave with a splash of cream or broth