Creamy Chicken and Chorizo Pasta

What’s not to love about this creamy chicken and chorizo pasta? It’s quick, easy, and made in one pan (aka easy cleanup!). This one’s a family favourite in my house – even the kids happily clear their plates. Smoky chorizo cooks down into a rich & creamy tomato sauce with addictive crispy bits. Keep this chicken chorizo pasta in your back pocket for chilly or gloomy days – it’s just as low-effort as my Simple Baked Ravioli Casserole Recipe.

Why you’ll love this recipe

• Minimal effort: The smoky chorizo does most of the work here, releasing oils that flavour the entire sauce as it cooks – so you won’t need loads of extra ingredients or complicated steps. The chicken chorizo pasta is really similar to my 15-Minute Prawn and Chorizo Pasta!
• Quick & easy: This chicken and chorizo pasta comes together in one pan in just 20 minutes, making it the perfect comfort food when you don’t want to (or can’t) spend ages cooking and cleaning up. It’s full of protein & picky-eater-approved, too!
• Great for leftovers: The sauce reheats really well, so the creamy chicken and chorizo pasta is perfect for next-day lunches. A small splash of water or milk brings everything back to a creamy consistency without drying out. This Delicious Chicken Bolognese is another great option!

If you have leftover chorizo, consider making Spanish Chorizo & Butterbean Slow Cooker Stew, 5 Ingredient Spaghetti Chorizo Carbonara, or Spanish Chicken & Chorizo Stew.

Ingredients

• Chorizo sausage: Using chorizo sausage adds a deliciously complex, slightly spicy, smoky flavour to the creamy chorizo pasta. You can use pan-fried pancetta if you want a similar effect with a more subtle flavour similar to this Creamy Green Risotto with Crispy Bacon and Mushrooms.
• Chicken breast: I love using chicken breast in chicken and chorizo pasta since it helps keep the calories down a bit. However, if you want a more decadent dish, you can use boneless, skinless chicken thighs instead.
• Fresh basil: Fresh basil is a great way to add a pop of colour and fresh flavour to chicken and chorizo pasta recipes, like it does in this Creamy Philadelphia Chicken Pasta. You can also use fresh parsley if you wish.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are a few of my favourite ways to change up this chorizo chicken pasta.

• Make it healthier: Toss extra veg into this dish to get a healthy chicken and chorizo pasta. Baby spinach or kale would be great. You could also consider swapping heavy cream for half and half for lower calories.
• Different pastas you can use: Aim for shorter noodles with texture for the chorizo and chicken pasta, as they hold the sauce well. Fusilli, rigatoni, and penne pasta are great options. Gluten-free pasta will also work, and any of them can also be used with this Easy Tomato Basil Sauce.
• Different protein: I prefer chicken breasts since they’re leaner, but you can also use boneless, skinless chicken thighs. Now if you want a vegetarian meal, swap the chorizo with a soy-based version and skip the chicken or use a plant-based chicken alternative.
• Tweak the spices: Decrease or increase the heat level in your creamy chicken chorizo pasta by using more or less chilli flakes. You can get a Mexican-inspired dish by adding spices like cumin, smoked paprika, and dried/fresh coriander, or use your favourite Italian spices.

How to make creamy chicken and chorizo pasta

1. Start by adding the chorizo into a large frying pan over a low heat. Gently fry to allow the fat to render from the chorizo for around 7 minutes. This step builds the flavour base for the chicken and chorizo pasta sauce.(Image 1).
2. Remove ⅓ of the crispy chorizo from the pan to use as a topping, then add the onion and chicken into the pan. Season with salt, pepper and chilli flakes. Fry for around 5 minutes, then add the paprika, dried parsley, garlic and tomato puree to fry for 3 minutes (Image 2).

3. During this time, add your spirali to heavily salted boiling water. Set your timer to the packet time minus 2 minutes (Image 3).

4. Add 4 ladles of pasta water into the pan with the chicken & chorizo. Stir to combine, then add the cream and hard cheese (Image 4).

5. Transfer the undercooked pasta & spinach into the pan with a few more ladles of pasta water. Stir to combine and continue to cook for 2 minutes, until the sauce is thickened and glossy (Image 5).

6. To serve, top with the crispy reserved chorizo, chilli flakes and optional fresh basil (Image 6).

If you love pasta dishes, try One-Pan Mince Pasta, Delicious Marry Me Shrimp Pasta, or Creamy Leftover Ham Pasta (in 15 minutes!).

How to get the best flavour and texture in chicken and chorizo pasta

One of the biggest flavour boosts in chicken and chorizo pasta comes from letting the chorizo cook slowly at the start. It’s tempting to rush this bit, but giving it a few extra minutes lets the oils render out properly, which ends up seasoning the whole dish. I used to move on too quickly here and the pasta never tasted quite as rich as it should.

Getting the sauce right mostly comes down to balance. The combination of cream and starchy pasta water is what creates that glossy, clingy sauce rather than something heavy or split. If the sauce looks too thick, a small splash of pasta water brings it back together and helps it coat every piece of pasta.

Finally, slightly undercooking the pasta before adding it to the pan makes a big difference. Finishing the pasta in the sauce lets it absorb all those smoky, creamy flavours while naturally thickening everything at the same time – it’s a small step that takes this from good to genuinely great.

Serving Suggestions

This chicken and chorizo pasta is filling on its own, so I usually keep the sides simple and fresh to balance it out. A crisp salad or some garlicky greens work really well. Some roasted veggies help cut through the richness of the sauce, while warm bread is perfect for scooping up any leftover creamy tomato sauce from the bowl.

Try it with:

• Roasted Tenderstem Broccoli Recipe (Garlic & Lemon)
• Simple Honey-Roasted Carrots & Parsnips Recipe
• Frozen Garlic Bread in Air Fryer 
• Rocket Salad with Sun-Dried Tomatoes
• Jennifer Aniston Salad (Easy 10-Minute Recipe)

Leftover Storage and Reheat Instructions

Refrigerator: Store leftover chicken and chorizo pasta in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but it loosens up nicely when reheated.

Freezer: You can freeze this pasta for up to 2 months in freezer-safe containers. For best texture, allow it to cool completely before freezing, and thaw overnight in the fridge before reheating.

Reheat: Reheat in the microwave or on the stovetop with a splash of water or milk to bring the sauce back to a creamy consistency. Stir halfway through heating to ensure it warms evenly and doesn’t dry out.

FAQs

Add some greenery and nutrients to the menu by making one of these salads: The BEST Halloumi Salad, High Protein Dense Bean Salad (with Chicken) and Panzanella Salad with Halloumi.