This creamy chicken and chorizo pasta is one of those perfect meals. Golden pan-fried chicken sits on top of a glossy, creamy tomato sauce infused with smoky chorizo, finished with just enough lemon to keep everything rich but balanced. It’s comforting without being heavy, full of flavor, and quick enough to make on a weeknight.
Hi! This is one of those recipes that didn’t even make it to the table during testing. My husband Dave and I ended up standing at the bench, eating it straight from the pan while the photography lights were still set up, always a good sign! The chicken is golden and juicy, the sauce so glossy and rich, and it’s genuinely hard to stop going back for just one more bite. It comes together so quickly for something that is so packed with flavor too.
If you’re a chorizo lover, you might also like my original chorizo pasta, which uses the same smoky, tomato cream base but keeps things simple with just the sausage. And if it’s the sauce you’re here for, my creamy tomato pasta is a great starting point, it's the perfect base to make your own.
Main ingredients
Chicken - I love using boneless skinless chicken thighs as they stay so juicy and have more flavor. Use breast if you prefer.
Spanish chorizo - This recipe uses cured Spanish chorizo, which is ready to eat. Mexican chorizo is fresh and uncooked, so make sure you’re using a Spanish style one. I find it easy to find at most grocery stores.
An extra note on the chorizo! A good quality, authentic Spanish chorizo makes a big difference here. When sliced, it should have visible little chunks of fat, these render out as it cooks and add huge flavor to the sauce. It also means you won’t need any oil when frying it.
Cream - Most commonly used is a heavy cream which you can always thin down with some additional pasta water.
Tomato Paste - Not to be confused with tomato purée. I like the ones in the tubes as they are easy to keep in the fridge.
Paprika - I like to really amp up the flavor of the existing ingredients. Chorizo already has paprika in it but I find adding some extra takes it to another level! I used smoked paprika.
Parmesan cheese - This needs to be REALLY finely grated with something like a microplane or the star side of a box grater. Grate your own as pre-grated cheese has additives and won't melt as well.
Lemon - I always add fresh lemon juice to a creamy sauce, it cuts through the richness perfectly. Keep your heat low when adding it and whisk it in quickly. If you have trouble with it curdling then mix it through right at the end after you have added the cooked pasta.
Baby spinach - A couple of handfuls of baby spinach adds some freshness and balance.
How to make chicken and chorizo pasta
This is just a quick visual overview, the full ingredient list and method is in recipe card below.
1. Pan-fry the chicken thighs until golden on both sides and cooked through. Remove from the pan and set aside.
2. In the same pan, gently fry the chorizo until lightly golden on each side and some of the fat has rendered out.
3. Add the red onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds, then stir in the paprika and tomato paste and cook out for a minute
4. Pour in the cream and mix well, scraping up any bits from the bottom of the pan. Add ⅓ cup pasta water to loosen the sauce.
5. Add the Parmesan in 2–3 additions, stirring well between each, then add the lemon juice and mix through quickly until smooth and glossy.
6. Add the cooked pasta and spinach and let everything gently bubble for 1–2 minutes, tossing until the pasta is well coated and the spinach has wilted. Serve with the chicken sliced on top or mixed through.
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Expert tips
- Weigh your pasta portions!
I know it might seem like a bit of a faff but I write my recipes with the perfect sauce to pasta ratio in mind. My go-to pasta portion is 100 grams dried pasta per person or 150 grams fresh which gives the perfect balance. - Undercook your pasta slightly.
I always undercook dried pasta by about a minute so it can finish cooking in the sauce at the end and stay perfectly al dente. Letting it bubble away in the sauce is what gives you that glossy, well coated finish. If you want more tips, I’ve written a full guide on how to cook perfect pasta. - Use good quality chorizo.
Chorizo does a lot of the heavy lifting in this recipe. A good quality, more authentic chorizo will have better flavor and will render out more fat, which adds depth and richness to the sauce. - Up the spice!
If your chorizo is on the mild side and you want a little extra heat, add ¼ teaspoon red pepper flakes (chili flakes) when you add the garlic.
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Common questions
This recipe uses cured Spanish chorizo. It comes ready to eat out of the packet. You could use fresh if you wish and squeeze it out of casings before pan frying (similar method to my creamy sausage pasta) but I haven't tested it.
Yes, absolutely. My Creamy Chicken Pasta uses breast so check that out for the perfect cooking method if you are unsure.
Store any leftovers in an airtight container in the fridge for 2-3 days. Creamy sauces don't freeze well as they can split.
Other pasta dishes to try next
If you loved this pasta with chorizo and chicken head to my Chicken Pasta Recipes section for other ideas! Here are a few suggestions for next time.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Creamy Chicken and Chorizo Pasta
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
For the sauce
- 120 grams Spanish chorizo sliced into 0.5cm rounds
- ½ small red onion finely diced
- 2 -3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ cup heavy cream
- 40 grams Parmesan cheese very finely grated
- 1 tablespoon lemon juice
- 2 handfuls baby spinach leaves
- salt and pepper to taste
Instructions
- Boil your pasta according to package instructions, I tend to undercook by a minute so it can bubble in the sauce at the end. Reserve a cup of pasta water before draining.
- Dry the chicken thighs with paper towels, season well with salt and pepper on both sides and lightly dust with flour.
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat and place the chicken thighs, smooth side down. Cook for 7 minutes (turn heat down if browning too fast) then flip and cook for a further 5 minutes or until cooked through. Set aside, loosely wrapped in aluminium foil.
- Feel free to cook the chicken however you prefer, as whole thighs or in bite size pieces.
- In the same pan cook chorizo for 3 - 4 minutes or until lightly golden on each side.
- Add the red onion and a big pinch of salt and continue cooking for 3 minutes until onion softens. Turn heat down if onion is browning.
- Add the garlic and cook for a further 30 seconds.
- Add the tomato paste and paprika and cook down for 2 minutes. All these individual additions are necessary for flavor layering, I promise!
- Add the cream and mix well, bring to a very gentle simmer. It will look dodgy to begin with but will come together. You might need to turn the heat down, it should never be boiling.
- Add ⅓ cup pasta water and mix in well, bringing back to a gentle simmer.
- Push the chorizo to one side of the pan and add the grated parmesan in 2-3 separate lots, mixing and letting each addition melt in before adding the next.
- Add the lemon juice and whisk in quickly.
- Add your cooked pasta and spinach in, mix and let it gently bubble away for 1 - 2 minutes so the sauce thickens and clings to the pasta and the spinach wilts. Season to taste.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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