When it comes to comfort food, this Creamy Chicken & Chorizo Pasta checks all the boxes. Smoky Spanish chorizo, tender chicken, a touch of smoked paprika, and the kind of creamy sauce that clings to every bite of pasta... It’s cozy, indulgent, and somehow still ready in under 30 minutes. Yes, weeknight magic does exist.
If you haven’t noticed by now, I’m a little obsessed with chorizo. (Okay, a lot obsessed.) It adds so much flavor with barely any effort. If you’re right there with me, don’t miss my Creamy Chorizo and Prawn Pasta Recipe or this Tasty Chorizo & Chicken Risotto!
This dish is one of those “everyone’s quiet at the dinner table because they’re too busy eating” meals. And if that’s not a glowing review, I don’t know what is. 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.
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Why You'll Love This Recipe
Quick and Easy: On the table in under 30 minutes with everyday ingredients you probably already have, because weeknights are chaotic enough without a grocery store run.
One-Pot Wonder: Just one pan, one mess, and way more time to kick back after dinner. Minimal dishes = major win.
Family-Friendly: Between the smoky chorizo, juicy chicken, and that dreamy creamy sauce, this is one of those rare meals that pleases everyone, yes, even the picky eaters.
Versatile: Swap the protein, toss in some spinach, or turn up the heat with extra chili flakes. This dish plays well with whatever you’ve got on hand.
Restaurant-Quality Vibes: It’s rich, flavorful, and feels way fancier than it is, like something you'd order out but better (and in your stretchy pants).
Creamy Chicken & Chorizo Pasta Video
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Key Ingredients
Full printable recipe and instructions in recipe card at end of post
Rigatoni: I like to use sturdy pasta shapes that holds the creamy sauce well.
Chicken Breast: Provides a lean protein option that pairs well with the rich flavors.
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 Silva brand Spanish Chrorizo.
Pecorino Romano: This sharp, salty cheese adds a wonderful finish to the dish.
Heavy Cream and Cream Cheese: These ingredients create the creamy base of the sauce.
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
Full printable recipe and instructions in recipe card at end of post
1: Bring a pot of water to a boil, salt, and cook your ziti until just under al dente. Reserve some of the pasta water once done.
2: Cut chicken into evenly sized cubes. In a bowl, toss with olive oil and seasonings.
3: Slice chorizo into quarters lengthwise, then cut into 1-inch pieces.
4: In a large skillet over medium-high heat, cook the chorizo for 4–5 minutes until browned and fragrant.
5: Stir in diced shallots and cook for a few minutes until softened.
6: Add the seasoned chicken and let it sear undisturbed to develop color.
7: Lower the heat and stir in tomato paste. Add garlic, then deglaze the pan with chicken broth.
8: Pour in the cream, cream cheese, and Italian seasoning, stirring until smooth and creamy.
9: Toss in the cooked pasta and let everything simmer for a couple of minutes. Stir in freshly grated pecorino or parmigiano reggiano.
10: Add a splash of pasta water to loosen the sauce if needed. Garnish with chopped parsley or basil and serve warm.
FAQ
Yes, chicken thighs can be used and will provide a juicier result. Adjust the cooking time as needed to ensure they are fully cooked.
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.
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.
⭐️ Recipe
Creamy Chicken & Chorizo Pasta
Equipment
Ingredients
- 16 oz rigatoni reserve 1 cup pasta water
Chicken
- 1.5 lbs chicken breast
- ½ tablespoon olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
Sauce
- 8 oz Spanish chorizo
- 4 crushed garlic cloves
- 1 shallot
- 2 tablespoon tomato paste
- 1 cup low sodium chicken stock
- ½ cup heavy cream
- ½ cup light cream cheese
- ¼ teaspoon red pepper flakes
- 1 teaspoon 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.
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