This Creamy Chicken and Chorizo Pasta is one of those recipes that earns a permanent spot in the meal plan.
The sauce is creamy and indulgent, the chicken is juicy, the chorizo brings warmth and spice and the whole thing comes together in about half an hour!
Whether you're feeding the family or just want something cosy for a quiet night in, this pasta ticks all the boxes. Perfect with a side salad, some crusty bread and a glass of wine.
I've written this recipe to be as fussy eater friendly as possible, but you can definitely tweak it to make it your own. Add extra veggies or a crunchy breadcrumb topping. Add more spices or extra cheese. This is sure to become a regular favorite!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Pasta: You can use any shape that your family enjoys. We like penne, rigatoni or linguine.
Chorizo: Most grocery stores stock Mexican and Spanish chorizo. Both have excellent flavor, and you can use whichever you have or whichever is easier to find. There is more information on the two types in the next section.(For these pictures I used Spanish Chorizo)
Chicken: I like to use chicken tights as they stay tender and juicy. Feel free to swap this for chicken breast. But they won't need as much cooking as they dry out easily.
Onion: I use a brown onion, but a yellow or white onion is fine.
Garlic: The recipe uses four garlic cloves, but garlic should always be measured with the heart, so go for what you want.
White wine: Any dry white wine is perfect here. If you don't consume alcohol, you can replace it with chicken broth.
Cream: You want to use heavy, double, whipping or thickened cream for this recipe. If you use a thinner option the sauce won't thicken.
Parmesan: Freshly grated yourself is the best option, pre-grated cheese has a coating on it and will make your sauce grainy.
Types of Chorizo
You can find Chorizo easily in the grocery store. However, where you like and where you shop can affect which type is readily available.
Both work for this recipe, but the main differences are:
Mexican Chorizo
- This is fresh and uncooked, with a soft ground meat texture.
- It is typically made with pork or beef, but you do occasionally see pork beef blends.
- It has a bold flavor. Think garlic, chili and lots of spices.
- It is generally spicier than Spanish chorizo.
- At the grocery store you can find it in the fresh sausage section near the breakfast sausages.
Spanish Chorizo
- This is cured with a firm texture more like a salami.
- It is made with pork with smoked paprika (pimentón) and garlic.
- It has a deep, smoky flavour with mild ti moderate spice. It is less spicy than Mexican chorizo.
- It is more often sold ready to eat, although some brands do still require cooking.
- You can find it in the supermarket deli or cured meat section.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- You do not need to add oil to the pan when you cook the chorizo as it will release its own fat as it cooks. If you have a super low fat chorizo, then you can add a little olive oil to help it fry.
- Use a slotted spoon to remove the chorizo from the pan, leaving all the rendered oil behind. This oil is used to cooked the chicken. Use the same slotted spoon to remove the chicken.
- You can use any remaining oil to cook the onion and garlic. I find that I need to add more oil at this point. But this will depend on your chorizo.
- Once the pasta is cooked, before you drain it, reserve 2 cups of the cooking water. You'll need 1½ cups for the sauce, but it is always better to have too much reserved.
- Grate your parmesan yourself. I know it is a pain and that the pre-grated stuff is easier. But the flavor is better and the texture is better. it is worth the effort I promise.
Why Is This Recipe Special?
Creamy pasta recipes just have cozy vibes and there is nothing better than a big bowl of cozy pasta. This recipe has been on rotation for years and we still love it because:
- It is ready in under 30 minutes.
- Kids just love a creamy pasta sauce.
- You can add extra veg to the sauce.
- All the ingredients are easy to find at the grocery store.
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Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can use chicken breasts instead of chicken thighs in this recipe. just be careful not to overcook them as they can get dry and chewy easily.
- If you want to add extra vegetables, chopped celery, carrots or sliced mushrooms can be added at the same time as the onion. Or towards the end of making the sauce you can add cauliflower, broccoli or peas. Or once you have added your pasta you can stir in some baby spinach leaves.
- If you like your pasta with a kick, add red pepper flakes or cayenne pepper to your sauce.
- If will often add some pangrattato to the top of the pasta instead of extra cheese. This is a great way to add texture if your family loves crunchy toppings.
- Or add extra cheese and put the pan under the broiler for a few minutes.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Both Spanish and Mexican chorizo both work in this dish and I find the Spanish one easier to find. But I do prefer the Mexican one.
I think. short pasta shape like penne, rigatoni or fusilli work well as they hold onto the creamy sauce. But use whatever you have available.
I prefer pasta freshly cooked, but you can make the sauce ahead of time and then gently reheat it on the stovetop while you cook the pasta.
I would say no, but you will know your kids spice tolerance. The spice level depends on the chorizo you use. SO pick one you know your family enjoys.
Creamy sauces don't always freeze well, as they can split when reheated. If you want to freeze it, it will keep for up to 3 months. Defrost before reheating and add a splash of cream or broth when reheating.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Creamy Chicken and Chorizo Pasta
When it comes to creamy pasta dishes, I always like to add something fresh to the side. This is usually a mixed salad or a rocket and parmesan salad (sometimes I will leave off the parmesan and add thinly sliced mushrooms and a squeeze of lemon). You can also have a side of roasted broccoli, steamed asparagus or sugar snap peas.
And some slices of bread to mop up the extra sauce is always a good idea. We like a crusty Pane Di Casa, but focaccia or ciabatta would also be great.
If I am feeling efficient, I might make a garlic bread pizza, but most weeknights that doesn't happen!
What to drink with Creamy Chicken and Chorizo Pasta
My favorite pairing is a Viognier, it is fruit and floral but has a wonderful creaminess. It works so well with the chorizo without getting flattened by the cream and cheese. An unoaked Chardonnay would also be a great choice, the buttery notes will work will with the chorizo, whilst the freshness can balance the creamy sauce. If you have added extra spice then try an off-dry Riesling or a Gewürztraminer which have subtle sweetness to balance the spice without taking away the flavor.
If you prefer a red wine then a Tempranillo would be excellent. It is a Spanish grape so you know it is going to pair well with chorizo. You could also try a Pinot Noir for something softer and slightly earthy, or even a Barbera, which has the acidity to citrus through the cream but won't be dulled by the spice.
If you fancy a cooking beer, then try an Amber Ale with malty sweetness to complement the smoky chorizo, but enough bitterness to cut through the creamy sauce. Or go for a crisp Pilsner to refresh and cleanse the palate.
In the mood for a cocktail? A gin and tonic is a classic, perfect with this dish. Try this Orange and Thyme version for something a little different that will balance the creamy sauce.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Creamy Chicken and Chorizo Pasta, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Creamy Chicken and Chorizo Pasta
Ingredients
For the pasta
- 12 oz pasta (Note 1)
- 1 tablespoon salt
For the meat
- 9 oz chorizo (Note 2)
- 3 chicken thighs ~14oz/400g
- 1 tablespoon olive oil optional (Note 3)
- ½ teaspoon salt
- ½ teaspoon smoked paprika
For the sauce
- 1 tablespoon olive oil optional (Note 3)
- 1 onion finely chopped
- 4 cloves garlic minced (Note 4)
- ¼ cup white wine (Note 5)
- 1½ cups cream (Note 6)
- 1 cup parmesan grated (Note 7)
- ½ teaspoon garlic salt
- ½ teaspoon smoked paprika
For garnish
- parmesan grated
- fresh parsley finely chopped
Instructions
For the pasta
- Bring a large pot of water to boil. Add the salt and pasta and cook for 2 minutes less than the packet suggests.1 tablespoon salt12 oz pasta
- Once cooked, reserve at least 2 cups of the pasta cooking water before draining. (Note 8)
Cook the meat
- Place a large skillet over medium heat. Add the chorizo and cook for 5 minutes until it is lightly crispy and has released its oil. Use a slotted spoon to remove the chorizo.9 oz chorizo
- Add the chicken to the skillet and cook it in the chorizo oil (Note 3); season with salt and smoked paprika. Cook for 6-8 minutes until it just cooked through. Use the slotted spoon to remove the chicken and add it to the chorizo.3 chicken thighs½ teaspoon salt½ teaspoon smoked paprika
Make the sauce.
- Place the skillet back over medium heat and add more oil if needed. Cook the chopped onion for 5 minutes until translucent.1 tablespoon olive oil1 onion
- Add the minced garlic and cook for 30 seconds, then pour in the wine. Cook until the wine has reduced, about 2 minutes.4 cloves garlic¼ cup white wine
- Add the cream, grated parmesan, smoked paprika, and garlic salt.1½ cups cream1 cup parmesan½ teaspoon smoked paprika½ teaspoon garlic salt
- Simmer for 2 minutes. Then add the meat back to the sauce.
- Add the pasta and 1½ cups of the reserved cooking water. (Note 8)
- Cook over medium-high heat, stirring frequently, until the pasta is cooked to your liking and the sauce has thickened. If the sauce looks too thick, add a little more pasta and cooking water.
- Serve immediately, garnished with more parmesan and parsley!parmesanfresh parsley
Notes
- You can use any shape that your family enjoys. We like penne, rigatoni or linguine
- Most grocery stores stock Mexican and Spanish chorizo. Both have excellent flavor, and you can use whichever you have or whichever is easier to find. (For these pictures, I used Spanish chorizo)
- Most chorizo has lots of fat, and when cooked, this will render out. So you shouldn't need to add additional oil. But if you don't have much fat in the pan, add the optional olive oil.
- The recipe uses four garlic cloves, but garlic should always be measured with your heart, so go for what you want here.
- Any dry white wine is perfect here; if you don't consume alcohol, you can replace it with chicken broth.
- You want to use heavy, double, whipping, or thickened cream for this recipe. If you use a thinner option, the sauce won't thicken.
- Freshly grated yourself is the best option here. Pre-grated cheese has a coating on it, and it will leave your sauce grainy.
- The reserved pasta water is added to the sauce. You'll need 1½ cups for the sauce, but it is always better to have too much. I always scoop out at least 2 cups.
Nutrition
Nutrition is per serving
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