When it comes to comfort food, creamy pasta always tops the list. This Creamy Chicken & Chorizo Pasta combines the rich flavors of smoked paprika, Spanish chorizo, juicy chicken, and just the creamiest sauce, creating a dish that’s both comforting and packs so much flavor. A great choice for a cozy night in or a special family dinner, this recipe is sure to become a favorite for the whole family. Plus, it’s ready in under 30 minutes, making it ideal for busy weeknights.
This creamy pasta recipe has become a great addition to the monthly rotation in my home! I love all things Spaniard and this creamy chorizo pasta does not disappoint! To make it a super decadent meal you can serve it with some garlic bread. I’ve got a great Artisan Bread Recipe, or make it a little healthier by serving it with some Basil Roasted Vegetables.
Why You’ll Love This Recipe
Rich and Flavorful: The combination of smoky paprika, Spanish chorizo sausage, juicy chicken, and creamy tomato sauce creates a robust flavor profile that’s absolutely irresistible.
Quick and Easy: This dish comes together in under 30 minutes, making it perfect for those busy weeknights when you want a delicious homemade meal without spending hours in the kitchen and with all simple ingredients.
One-Pot Wonder: Fewer dishes mean more time to relax after dinner. This one-pot recipe ensures a simple cooking process and easy cleanup.
Family-Friendly: With familiar flavors and a comforting creamy sauce, this pasta dish is a hit with both kids and adults alike.
Versatile: Easily adaptable, you can switch up the protein, add vegetables like spinach, or adjust the spices to suit your preferences.
Restaurant Quality at Home: Despite its simplicity, this dish tastes like it came from a high-end restaurant, bringing gourmet flavor to your kitchen.
Creamy Chicken & Chorizo Pasta Video
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Ingredients
Full printable recipe and instructions in recipe card at end of post
Pasta:
- 16 oz rigatoni (reserve 1 cup pasta water)
Chicken:
- 1.5 lbs boneless skinless chicken breast
- 1/2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
Sauce:
- 8 oz Spanish chorizo, sliced
- 4 garlic cloves, crushed
- 1 shallot, finely chopped
- 2 tbsp tomato paste or tomato puree
- 1 cup low sodium chicken stock
- ½ cup heavy cream (double cream)
- ½ cup light cream cheese
- ¼ tsp red pepper chili flakes
- 1 tsp Italian seasoning
- ½ cup grated pecorino romano
- Fresh basil or fresh parsley, for garnish
Our Creamy Chicken & Chorizo Pasta Ingredients
Rigatoni: I like to use sturdy pasta shapes that holds the creamy sauce well. You can use penne pasta, fusilli pasta, or ziti pasta as substitutes.
Chicken Breast: Provides a lean protein option that pairs well with the rich flavors. You can substitute with chicken thighs for a juicier option.
Spanish Smoky Chorizo: Adds a smoky, spicy depth to the dish. If you can’t find Spanish chorizo, try using another type of sausage, Mexican ground chorizo, or even Andouille sausage for a similar flavor. I used this Spanish chorizo.
Pecorino Romano: This sharp, salty cheese adds a wonderful finish to the dish. Parmesan cheese can be used as a substitute if Pecorino Romano is not available.
Heavy Cream and Cream Cheese: These ingredients create the creamy base of the sauce. For a lighter version, you can use half-and-half or a combination of milk and light cream cheese.
Smoked Paprika and Italian Seasoning: These spices add depth and complexity to the dish. Feel free to adjust the quantities to suit your taste preferences.
Fresh Herbs: Fresh basil or parsley add the perfect finishing touch to this dish.
Substitutions
Chicken: Substitute with chicken thighs, shrimp, or even tofu for a different protein option.
Chorizo: Use Andouille sausage, Italian sausage, or a vegetarian sausage for a different flavor profile.
Pecorino Romano: Parmesan cheese or Grana Padano can be used as alternatives.
Cream: For a lighter version, substitute with half-and-half or a mix of milk and light cream cheese. Just note that the cream may separate when using milk or heavy cream due to the tomato paste.
Instructions: How To Make Creamy Chicken & Chorizo Pasta
Full printable recipe and instructions in recipe card at end of post
Pasta:
- Bring a large pot of salted water to a boil. Once boiling add your ziti and cooked uncovered for 1-2 minutes short of al dente according to the packet instructions. Cooking times may vary based on the pasta you are using. Once done, drain and reserve 1 cup of pasta water.
Prep Chicken & Chorizo:
- Slice your chicken into equal sized small cubes. It’s important to make them equal sizes so they cook evenly. Add your chicken to a bowl and season with your olive oil, salt, pepper, paprika, onion powder, and garlic powder.
- Slice your chorizo in half lengthwise and in half again. Slice into 1″ pieces.
Sauce:
- Heat a large skillet on medium-high heat. Add in your Spanish chorizo and sauté for 4-5 minutes or until the oil is released and it develops some color.
- Add in diced shallots and cook for 2-3 minutes.
- Add in the chicken and cook untouched for 4 minutes to help it develop some color.
- Turn the heat to medium and add in the tomato paste and cook it down for 2 minutes.
- Add in the garlic and sauté for 1 minutes. Deglaze the pan with the low sodium chicken broth. Add in the heavy cream, light cream cheese, and Italian seasoning. Combine well.
- Add your rigatoni back in and let it simmer on low for 2-3 minutes, making sure your chicken is fully cooked.
- Turn the heat off and add in some freshly grated pecorino or parmesan. Top with some fresh basil or parsley and enjoy.
- NOTE: If you want your pasta creamier you can add in a little of the reserved pasta water until it is the consistency you prefer. The reserved pasta water is also great if you are making this great dish ahead of time and need to revive the sauce when reheating it.
FAQ
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will provide a juicier result. Adjust the cooking time as needed to ensure they are fully cooked.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the chicken with tofu or a plant-based meat alternative, and use vegetarian chorizo. You can use vegetable broth and a vegan cheese. Also there are many great vegan cream options to sub for the heavy cream.
Can I use a different type of pasta?
Yes, any pasta shape that holds sauce well can be used. Penne, fusilli, or even penne would work great.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth, cream, or reserved pasta water to loosen the sauce.
What should I serve with this dish?
A simple green salad, crusty bread, or some roasted vegetables pair perfectly with this creamy pasta dish.
Can I make this dish gluten-free?
Yes, substitute the rigatoni with your favorite gluten-free pasta.
Creamy Chicken & Chorizo Pasta
Equipment
Ingredients
- 16 oz rigatoni reserve 1 cup pasta water
Chicken
- 1.5 lbs chicken breast
- 1/2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
Sauce
- 8 oz Spanish chorizo
- 4 crushed garlic cloves
- 1 shallot
- 2 tbsp tomato paste
- 1 cup low sodium chicken stock
- ½ cup heavy cream
- ½ cup light cream cheese
- ¼ tsp red pepper flakes
- 1 tsp Italian seasoning
- ½ cup grated pecorino romano
- Basil for garnish
Instructions
Pasta
- Bring a large pot of salted water to a boil. Once boiling add your rigatoni and cooked uncovered for 1-2 minutes short of al dente according to the packet instructions. Cooking times may vary based on the pasta you are using. Once done, drain and reserve 1 cup of pasta water.
Prep Chicken & Chorizo
- Slice your chicken into equal sized small cubes. It’s important to make them equal sizes so they cook evenly. Add your chicken to a bowl and season with olive oil, salt, pepper, paprika, onion powder, and garlic powder.
- Slice your chorizo in half lengthwise and in half again. Cut into 1″ slices.
Sauce
- Heat a large skillet on medium-high heat. Add in your Spanish chorizo and sauté for 4-5 minutes or until the oil is released and it develops some color.
- Add in diced shallots and cook for 2-3 minutes.
- Add in the chicken and cook untouched for 4 minutes to help it develop some color.
- Turn the heat to medium and add in the tomato paste and cook it down for 2 minutes.
- Add in the crushed garlic and sauté for 1 minutes.
- Deglaze the pan with the low sodium chicken broth. Add in the heavy cream, light cream cheese, and Italian seasoning. Combine well.
- Add your rigatoni back in and let it simmer on low for 2-3 minutes, making sure your chicken is fully cooked.
- Turn the heat off and add in some freshly grated pecorino or parmesan. Top with some fresh basil or parsley and enjoy.
