The first time I made this creamy chicken and chorizo pasta, I couldn’t believe how something so simple could pack such bold flavors! The smoky chorizo, tender chicken, and velvety cream sauce create a dish that feels indulgent yet easy enough to whip up on a weeknight.
It’s one of those recipes that made my friends stop mid-bite to ask for the recipe. Plus, the addition of fresh vegetables like spinach and bell peppers makes it feel balanced and satisfying. If you’re looking for a meal that’ll become an instant favorite, this is it!
Credit: skinnyspatula
Ingredients
Here’s everything you’ll need for this flavorful pasta recipe, along with why these ingredients work together so well.
- 2 tablespoons olive oil – For sauteing and bringing out the rich flavors of the ingredients.
- 1 pound rigatoni or penne pasta – Perfect for holding onto the creamy sauce. Go for rigatoni if you love a heartier bite.
- 1 teaspoon salt, divided – Enhances flavors, added in steps throughout the cooking process.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks – Juicy and flavorful, thighs work best but chicken breasts can also be used.
- 6 ounces cured chorizo, diced – Adds a smoky and slightly spicy kick that complements the creamy sauce perfectly.
- 1 onion, diced – A base ingredient for building layers of flavor.
- 1 red bell pepper, diced – Adds a subtle sweetness to the dish, balancing the heat from the chorizo.
- 2 cloves garlic, minced – Brings a fresh, aromatic note that ties everything together.
- ¼ cup tomato paste – Deepens the umami flavor and gives the sauce its vibrant red hue.
- 1 cup chicken broth – Combines with the cream for a luxurious, silky sauce.
- 1 cup heavy cream – Creates that indulgent creaminess the dish is known for.
- 2 cups fresh spinach – For a pop of color and a nutritious touch.
Note: This recipe serves 4-6 people, depending on portion sizes.
Variations
This recipe is oh-so-versatile! Here are a few ways you can switch things up to suit your tastes or dietary needs:
- Veggie-Packed: Add zucchini, mushrooms, or even cherry tomatoes for more veggie goodness.
- Spicy Spin: Mix in a pinch of chili flakes or a spoonful of chipotle in adobo with the tomato paste.
- Less Meat: Skip the chicken and just use chorizo for maximum flavor with less protein.
- Dairy-Free Option: Use coconut cream instead of heavy cream and a plant-based chorizo.
For more chicken-based recipes, you might enjoy this chicken marsala recipe for a classic twist.
Cooking Time
This recipe comes together quickly, making it great for busy days. Here’s the time breakdown:
- Prep Time: 15 minutes
- Cooking Time: 27 minutes
- Total Time: 42 minutes
Equipment You Need
You don’t need fancy gadgets for this dish. Here’s what you’ll need:
- Large pot – For cooking the pasta to al dente perfection.
- Large sauté pan – To bring the sauce and ingredients together seamlessly.
- Wooden spoon – For stirring the sauce and preventing the vegetables from sticking.
- Sharp knife – Essential for chopping chicken, chorizo, and veggies with precision.
How to Make Creamy Chicken and Chorizo Pasta Recipe?
Making this dish is straightforward yet satisfying. Follow these simple steps to bring it to life.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Toss in your pasta and cook it to al dente according to the package instructions. Reserve about 1 cup of pasta water before draining. This starchy water will help adjust the sauce later.
Step 2: Brown the Chicken and Chorizo
Heat olive oil in a large sauté pan over medium heat. Add the chicken and chorizo along with ¼ teaspoon of salt. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and the chorizo turns slightly crispy. Remove from the pan and set aside.
Step 3: Sauté the Vegetables
Using the same pan, add diced onion, red bell pepper, and another ¼ teaspoon of salt. Sauté the vegetables for 3-4 minutes until softened. Add in the minced garlic and stir, letting it cook for another minute or two until fragrant.
Step 4: Create the Sauce
Reduce the heat to medium, then stir in the tomato paste. Cook for about 2 minutes, scraping up any browned bits from the pan. Pour in the chicken broth and heavy cream, mixing everything together. Add oregano and the remaining salt. Bring the sauce to a gentle simmer and allow it to thicken for about 5 minutes.
Step 5: Combine Everything
Return the chicken and chorizo to the pan, stirring them into the sauce. Toss in the cooked pasta and fresh spinach. Mix well to coat everything evenly. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches a glossy, velvety consistency.
Step 6: Serve and Enjoy
Dish up the pasta immediately and top with freshly grated Parmesan cheese. Watch everyone dig in with delight!
Credit: thedinnerbite
Additional Tips for Making This Recipe Better
From my experience, here are a few tips to elevate this recipe even further:
- Reserve the Pasta Water! Don’t skip this step. It’s a game-changer for adjusting the sauce to your desired consistency.
- Go Fresh with Spinach: Avoid frozen spinach as it can water down the sauce. Fresh is always best!
- Grate Your Cheese: Using freshly grated Parmesan instead of pre-shredded makes a noticeable difference in flavor.
- Keep It Warm: If your sauce finishes before the pasta, keep it on low heat and stir occasionally until you’re ready to combine everything.
For a different take on chicken dishes, try this easy orange chicken recipe that’s just as flavorful.
How to Serve Creamy Chicken and Chorizo Pasta Recipe?
Presentation matters! Serve this pasta in wide, shallow bowls to showcase the beautiful mix of colors. Garnish with a sprinkle of Parmesan cheese and freshly chopped parsley for a pop of green. Pair it with crusty garlic bread and a side salad for a complete restaurant-style experience at home.
Nutritional Information
Here’s a quick look at the nutritional highlights of this dish (per serving):
- Calories: ~550
- Protein: ~28g
- Carbohydrates: ~42g
- Fat: ~28g
Make Ahead and Storage
You can easily prepare this ahead of time or store leftovers for later.
- Storage: Store the pasta in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended due to the creamy sauce, which might separate upon thawing.
- Reheating: Warm leftovers in a pan over low heat. Add a splash of milk or broth to bring the sauce back to life.
Why You’ll Love This Recipe?
Here’s why this dish will earn a top spot in your recipe book:
- Big, Bold Flavors: The combination of smoky chorizo and creamy sauce is irresistible.
- Weeknight-Friendly: It’s quick and easy, perfect for busy nights.
- Customizable: Adjust the spice, veggies, or protein to suit your taste.
- Crowd-Pleasing: Everyone, from kids to adults, loves this dish!
- Effortlessly Impressive: Looks fancy but is incredibly simple to make.
This creamy chicken and chorizo pasta recipe is truly a winner. Give it a try—I promise, one bite and you’ll be hooked! You can also enjoy similar chicken recipes for more inspiration.
Creamy Chicken and Chorizo Pasta Recipe
The first time I made this creamy chicken and chorizo pasta, I couldn’t believe how something so simple could pack such bold flavors! The smoky chorizo, tender chicken, and velvety cream sauce create a dish that feels indulgent yet easy enough to whip up on a weeknight.
Ingredients
- 2 tablespoons olive oil – For sauteing and bringing out the rich flavors of the ingredients.
- 1 pound rigatoni or penne pasta – Perfect for holding onto the creamy sauce. Go for rigatoni if you love a heartier bite.
- 1 teaspoon salt, divided – Enhances flavors, added in steps throughout the cooking process.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks – Juicy and flavorful, thighs work best but chicken breasts can also be used.
- 6 ounces cured chorizo, diced – Adds a smoky and slightly spicy kick that complements the creamy sauce perfectly.
- 1 onion, diced – A base ingredient for building layers of flavor.
- 1 red bell pepper, diced – Adds a subtle sweetness to the dish, balancing the heat from the chorizo.
- 2 cloves garlic, minced – Brings a fresh, aromatic note that ties everything together.
- ¼ cup tomato paste – Deepens the umami flavor and gives the sauce its vibrant red hue.
- 1 cup chicken broth – Combines with the cream for a luxurious, silky sauce.
- 1 cup heavy cream – Creates that indulgent creaminess the dish is known for.
- 2 cups fresh spinach – For a pop of color and a nutritious touch.
Instructions
- Start by bringing a large pot of salted water to a boil. Toss in your pasta and cook it to al dente according to the package instructions. Reserve about 1 cup of pasta water before draining. This starchy water will help adjust the sauce later.
- Heat olive oil in a large sauté pan over medium heat. Add the chicken and chorizo along with ¼ teaspoon of salt. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and the chorizo turns slightly crispy. Remove from the pan and set aside.
- Using the same pan, add diced onion, red bell pepper, and another ¼ teaspoon of salt. Sauté the vegetables for 3-4 minutes until softened. Add in the minced garlic and stir, letting it cook for another minute or two until fragrant.
- Reduce the heat to medium, then stir in the tomato paste. Cook for about 2 minutes, scraping up any browned bits from the pan. Pour in the chicken broth and heavy cream, mixing everything together. Add oregano and the remaining salt. Bring the sauce to a gentle simmer and allow it to thicken for about 5 minutes.
- Return the chicken and chorizo to the pan, stirring them into the sauce. Toss in the cooked pasta and fresh spinach. Mix well to coat everything evenly. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches a glossy, velvety consistency.
- Dish up the pasta immediately and top with freshly grated Parmesan cheese. Watch everyone dig in with delight!
Notes
- Reserve the Pasta Water! Don’t skip this step. It’s a game-changer for adjusting the sauce to your desired consistency.
- Go Fresh with Spinach: Avoid frozen spinach as it can water down the sauce. Fresh is always best!
- Grate Your Cheese: Using freshly grated Parmesan instead of pre-shredded makes a noticeable difference in flavor.
- Keep It Warm: If your sauce finishes before the pasta, keep it on low heat and stir occasionally until you’re ready to combine everything.
