If you love creamy, flavorful pasta dishes, this Creamy Chicken Chorizo Pasta is the perfect recipe for you! With tender chicken, smoky chorizo, and a rich, spicy sauce, it’s a dish that feels like a special treat but is simple enough to whip up on a busy weeknight. The nduja paste and hint of chili flakes add a bold kick, making every bite packed with flavor. Let me show you how to make this easy and satisfying meal.
Method
Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. This step is crucial for ensuring the pasta absorbs enough flavor from the start. If you’d like to add an extra layer of taste, dissolve a stock cube in the boiling water. Once the water is ready, add your pasta and cook it until it reaches an al dente texture—this means the pasta should be tender but still have a slight bite. This texture helps it hold up well when combined with the creamy sauce later. Before draining the pasta, reserve about 100ml of the starchy cooking water, which will be used to bring the sauce together. Set the pasta aside once cooked.
Sauté the Veggies and Chorizo
Heat a frying pan or skillet over medium heat, adding a light spray of low-calorie cooking oil to prevent sticking. Once the pan is warm, add the diced red onion and sauté for about 3-4 minutes, or until it becomes soft and translucent. This step forms the aromatic base of the dish. Next, add the sliced or diced chorizo and cook for an additional 2 minutes. The chorizo will release its flavorful oils, which add a rich, smoky depth to the dish. Stir in the crushed garlic cloves and cook for 30 seconds, being careful not to burn the garlic, as this can create a bitter taste.
Cook the Chicken
With the onions, garlic, and chorizo perfectly cooked, add the diced chicken breast to the pan. Spread the pieces out to ensure even browning. Cook the chicken for about 5-6 minutes, turning occasionally, until all sides are golden brown and fully cooked through. This step ensures the chicken is tender and flavorful while absorbing the smoky oils from the chorizo.
Build the Sauce
Now it’s time to create the heart of the dish—the sauce. Sprinkle the smoked paprika, garlic pepper, thyme, oregano, and a pinch of chili flakes over the cooked chicken and chorizo mixture. Stir these spices thoroughly into the pan and let them cook for 1-2 minutes. This step enhances the aromatic profile of the sauce and allows the spices to release their full flavors. Next, add the nduja paste, mixing it well to distribute its bold, spicy tanginess throughout the dish. Pour in the reserved 100ml of pasta water and allow it to simmer for a few minutes. This step helps create a base for the creamy sauce, slightly thickened by the starch in the pasta water.
Add Cream and Parmesan
Reduce the heat to low to prevent curdling as you stir in the reduced-fat double cream. Let the cream incorporate fully into the sauce, turning it rich and velvety. Grate the Parmesan directly into the pan, stirring continuously to create a smooth, creamy consistency. The cheese melts into the sauce, enhancing its depth and giving it a luscious texture. Allow the sauce to simmer gently for another minute or two, ensuring all the flavors meld together beautifully.
Combine Everything
With the sauce ready, it’s time to bring the dish together. Add the cooked pasta to the pan, tossing it thoroughly in the sauce until every piece is evenly coated. Let the pasta cook in the sauce for 1-2 minutes over low heat to allow it to absorb the flavors. This step ensures the dish is cohesive and every bite is packed with the creamy, smoky, and spicy notes of the sauce.
Serve
Plate the pasta immediately while it’s hot, ensuring each serving gets a generous helping of sauce. For an extra touch, sprinkle additional grated Parmesan on top and garnish with freshly chopped parsley. This final flourish adds both visual appeal and a burst of freshness to balance the rich flavors. Serve your creamy chicken chorizo pasta warm and enjoy!
Creamy Chicken Chorizo Pasta
Equipment
- Frying pan or skillet
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 250 g chicken breast diced
- 150 g dried pasta
- 70 g chorizo sliced or diced
- 1 red onion diced
- 2 crushed garlic cloves
- 50 ml reduced-fat double cream
- 20 g Parmesan plus extra for topping
- 1 tsp smoked paprika
- 1 tsp garlic pepper
- 1 tsp thyme
- 1 tsp oregano
- 1/4 tsp chili flakes
- 2 tsp nduja paste
- 100 ml pasta water
- Optional: Chopped parsley for garnish
Instructions
- Step 1: Cook the Pasta. Bring a pot of salted water to a boil and cook the pasta until al dente. Alternatively, add a stock cube to the water for extra flavor. Reserve 100ml of pasta water before draining.
- Step 2: Sauté the Veggies and Chorizo. Heat a frying pan with low-calorie spray. Sauté the diced red onion until softened, about 3-4 minutes. Add the chorizo and cook for 2 minutes until some of the oil releases. Stir in the crushed garlic and cook for 30 seconds.
- Step 3: Cook the Chicken. Add the diced chicken to the pan and cook until browned on all sides, about 5-6 minutes.
- Step 4: Build the Sauce. Stir in the smoked paprika, garlic pepper, thyme, oregano, chili flakes, and nduja paste. Cook for 1-2 minutes to let the flavors develop. Add 100ml of reserved pasta water and let it reduce slightly.
- Step 5: Add Cream and Parmesan. Stir in the reduced-fat cream and grated Parmesan, mixing until the sauce is smooth and creamy. Reduce the heat to low and let the sauce simmer gently.
- Step 6: Combine Everything. Add the cooked pasta to the sauce and toss to coat. Let it cook together for 1-2 minutes to absorb the flavors.
- Step 7: Serve. Plate the pasta and top with extra Parmesan and chopped parsley. Serve warm and enjoy!
Notes
- Cook Pasta Al Dente: This helps the pasta hold its texture when mixed with the creamy sauce.
- Adjust the Spice Level: If you’re sensitive to heat, reduce the amount of chili flakes or nduja paste.
- Don’t Overcook the Cream: Keep the heat low when adding the cream to prevent curdling.
Serving Suggestions
- Pair with a side of garlic bread or a simple green salad.
- Add roasted vegetables like zucchini or bell peppers for extra nutrients.
- Serve with a chilled glass of white wine for a cozy dinner.
Fun Fact
Did you know nduja paste originates from Calabria, Italy? It’s a spicy, spreadable pork sausage that adds a smoky and slightly tangy flavor to dishes, making it a fantastic ingredient for sauces like this one!
Conclusion
This Creamy Chicken Chorizo Pasta is a delicious and comforting dish that’s easy to make but feels like a restaurant-quality meal. The smoky chorizo, tender chicken, and creamy sauce combine to create an unforgettable flavor. Try this recipe for your next pasta night and let me know how much you love it! 🍝🌶️🧀