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Creamy Chicken and Chorizo Pasta
Sofia

Creamy Chicken and Chorizo Pasta

A rich and flavorful pasta dish loaded with smoky chorizo, tender chicken, and a luscious garlic cream sauce. Comforting, satisfying, and perfect for any pasta night!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-Inspired
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta penne, rigatoni, or your choice
  • 1 tablespoon olive oil
  • 1 boneless skinless chicken breast, cut into bite-sized pieces
  • 4 oz Spanish chorizo sliced or diced
  • Salt and black pepper to taste
  • ½ teaspoon smoked paprika
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 tablespoon tomato paste
  • 1 cup baby spinach optional
  • Chopped parsley or basil for garnish

Method
 

  1. Cook the Pasta:
  2. Boil pasta in salted water according to package instructions. Drain and set aside.
  3. Cook Chicken and Chorizo:
  4. In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt, pepper, and smoked paprika, and cook until browned. Add chorizo and cook 2–3 more minutes until it releases its oils.
  5. Sauté Aromatics:
  6. Add garlic and onion to the skillet and cook for 2–3 minutes until softened and fragrant.
  7. Deglaze and Simmer:
  8. Stir in tomato paste and cook for 1 minute. Pour in chicken broth and simmer for 2–3 minutes, scraping up any browned bits.
  9. Add Cream and Cheese:
  10. Stir in heavy cream and parmesan. Simmer for 2–3 minutes until the sauce thickens. Add spinach now if using, and cook until wilted.
  11. Combine with Pasta:
  12. Add cooked pasta to the sauce and toss to coat evenly. Let everything warm together for 1–2 minutes.
  13. Serve:
  14. Garnish with fresh parsley or basil and more parmesan if desired. Serve hot.

Notes

  • Use cured Spanish-style chorizo for bold flavor; if using Mexican chorizo, cook it fully before adding.
  • Swap cream for half-and-half or coconut cream for a lighter option.
  • Add sun-dried tomatoes or mushrooms for an extra flavor boost.
  • Keeps well in the fridge for up to 3 days — great for leftovers!