Creamy Chicken and Chorizo Pasta

close up on a serving spoon scooping up pasta, chicken and chorizo from a pan

This Creamy Chicken and Chorizo Pasta is rich, indulgent, and ready in about 30 minutes! Juicy chicken, smoky chorizo, and a velvet creamy sauce make it perfect for busy weeknights or cozy dinners. Great with a salad, crusty bread, and a glass of wine. The recipe is easy to adapt - add veggies, spice, or extra cheese to suit your taste. However you serve it, this dish is sure to become a family favorite.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main

Cuisine Italian Inspired

Servings

Calories 920 kcal

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 salt
12 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 thighs
½ teaspoon salt
½ 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 oil
1 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 garlic
¼ cup white wine
Add the cream, grated parmesan, smoked paprika, and garlic salt.
1½ cups cream
1 cup parmesan
½ teaspoon smoked paprika
½ 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!
parmesan
fresh 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.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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