Spicy Chorizo Pasta Recipe

If you’re craving a dinner that’s bursting with flavor and comes together in no time, this Spicy Chorizo Pasta Recipe is exactly the kind of dish you’ll want in your rotation. I love how the spicy, smoky chorizo pairs beautifully with tender chicken and a creamy sauce that coats every shell of pasta perfectly. It’s got just the right bit of heat and richness to feel indulgent without being overly complicated.

What’s great about this recipe is how versatile and reliable it is — I’ve made it on busy weeknights, and it still feels like a special treat. Plus, the ingredients are easy to find, and you can tweak the spice level to suit your family’s taste. Trust me, once you try this Spicy Chorizo Pasta Recipe, it’ll quickly become a go-to when you want something comforting but exciting.

Ingredients You’ll Need

The magic of this Spicy Chorizo Pasta Recipe really starts with ingredient choices. Each element contributes to layers of flavor, and there’s a great balance between the spicy, smoky, creamy, and fresh notes. When shopping, try to find a good quality Mexican chorizo — it’s packed with flavor and key to that signature taste.

• Chicken tenders: These cook quickly and stay tender, perfect for bite-sized pieces that soak up the sauce.
• Olive oil: Dividing it helps build flavor at different stages of cooking.
• Salt and Spices (smoked paprika, garlic powder, black pepper, onion powder, oregano): These seasonings amplify the chorizo’s smoky kick and round out the chicken.
• Mexican chorizo: The star of the dish; it adds spicy depth and richness.
• Garlic cloves and diced onion: Classic aromatics that boost the sauce’s flavor base.
• Dry white wine: Adds brightness and complexity to the sauce — don’t skip it unless you prefer to substitute with more broth.
• Low-sodium chicken broth: Keeps the sauce savory without overpowering saltiness.
• Heavy cream: Gives the sauce that luscious, silky texture you’ll want to savor.
• Shellbow pasta: The shape is perfect for catching the sauce in its curves; you could substitute for other short pasta shapes.
• Parmesan cheese: Adds a nutty, salty finish that brings the dish together.
• Lemon juice: Just a splash brightens the creaminess and balances the flavors.
• Pasta water: It’s a secret weapon to loosen the sauce while adding a bit of starch to bind it all.

Variations

I love making this Spicy Chorizo Pasta Recipe my own depending on what I have on hand or who I’m cooking for. Feel free to personalize it to suit your taste buds or dietary preferences — that’s the beauty here. Don’t hesitate to play with the spice level, swap proteins, or add veggies.

• Vegetarian variation: I sometimes swap out the chorizo for smoked paprika-seasoned mushrooms or a plant-based sausage to keep that smoky flavor while keeping it meat-free.
• Extra spice: If you like things fiery, add a pinch of crushed red pepper flakes or chopped jalapeño when cooking the aromatics for a deeper heat.
• Green twist: Stir in fresh spinach or kale right at the end to add some color and nutrition without changing the dish’s soul.
• Lighter version: Substitute half the heavy cream with greek yogurt or use half-and-half for a little less richness but still creamy satisfaction.
• Different pasta: I’ve swapped shellbow for rigatoni or penne and always enjoy how the sauce clings differently.

How to Make Spicy Chorizo Pasta Recipe

Step 1: Season and Cook the Chicken

Start by cuting your chicken tenders into bite-sized pieces — about an inch works well for even cooking and easy bites. Toss the chicken with half your salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano. This step really infuses the chicken with flavor before cooking it. Heat half the olive oil in a large skillet over medium-high heat, then add the chicken. Cook it stirring occasionally until the pieces are golden and cooked through, about 5–6 minutes. Remove from the pan and set aside; we’ll bring these back in later.

Step 2: Cook the Chorizo, Onion, and Garlic

Next, add the remaining olive oil to the pan and drop in the chorizo. Break it apart with your spoon and cook it over medium heat until it releases its flavorful oils and is nicely browned, about 5–7 minutes. Toss in your diced onion and smashed garlic cloves, sauteing until soft and fragrant—don’t rush this part because it’s the foundation for your sauce’s depth.

Step 3: Deglaze and Build the Sauce

Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom — those bits are flavor gold. Let it simmer for 2–3 minutes so the alcohol cooks off and the wine reduces slightly. Then add your chicken broth and heavy cream. Stir everything together and bring it to a gentle simmer to let it thicken and meld, about 5 minutes. This sauce will be beautifully creamy and spicy.

Step 4: Cook the Pasta

While your sauce is simmering, cook the shellbow pasta in plenty of salted boiling water according to the package instructions until just al dente — that means it should have a slight bite because it will cook a bit more once mixed into the sauce. Before you drain, scoop out about a half cup of the pasta water and set it aside; it’s perfect for adjusting your sauce’s consistency if needed.

Step 5: Bring It All Together

Return the cooked chicken to the sauce pan along with the drained pasta. Toss everything gently but thoroughly, adding reserved pasta water a little at a time to get your sauce silky and perfectly coated on the pasta. Finish with parmesan cheese and a splash of lemon juice — that little brightness lifts the richness and balances the heat beautifully. Taste, and adjust seasoning with salt and pepper if needed.

How to Serve Spicy Chorizo Pasta Recipe

Garnishes

I usually sprinkle a good handful of freshly grated parmesan on top and finish with a scattering of chopped fresh parsley for color and a fresh bite. Sometimes I add a pinch of chili flakes if we want a little extra warmth. A wedge of lemon on the side is also nice so folks can brighten things up further if they’d like.

Side Dishes

This pasta is pretty hearty on its own, but I often pair it with a simple green salad tossed with a light vinaigrette or some roasted vegetables like asparagus or broccoli. Garlic bread or crusty baguette is always a hit to soak up any leftover sauce — you’ll want to get every last bit!

Creative Ways to Present

For special occasions, I’ve plated this Spicy Chorizo Pasta Recipe in wide shallow bowls and added a drizzle of good olive oil, some extra grated parmesan, and even a sprinkle of toasted pine nuts for crunch. It’s a small touch that turns an everyday meal into something a bit more festive. Sometimes, I like serving it family-style on a big platter with fresh herbs so everyone can dig in and customize their plates.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken as it cools; just loosen it up with a splash of water or broth when reheating, and it tastes almost as good as freshly made.

Freezing

Freezing this Spicy Chorizo Pasta Recipe works well if you don’t mind slight texture changes in the pasta. I recommend freezing the sauce and cooked chicken separately if possible, then cooking fresh pasta when you’re ready to eat. Alternatively, freeze everything together but thaw overnight and reheat gently, adding a bit of liquid to revive the sauce’s creaminess.

Reheating

I reheat leftovers in a skillet over low to medium heat, stirring often and adding a little water or broth to loosen the sauce. The stove method keeps the sauce smooth and prevents the chicken from drying out compared to microwaving.

FAQs

Final Thoughts

This Spicy Chorizo Pasta Recipe holds a special place in my kitchen because it’s reliably delicious, easy to make, and lets me impress friends without fuss. I know you’ll love how the tender chicken and bold chorizo come together in this creamy, spicy sauce. Give it a try, and I promise it’ll become one of those dishes you reach for when you want comfort food with a kick — just like I do!

Spicy Chorizo Pasta Recipe

★★★★★ 4.5 from 150 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American Fusion

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Description

This Spicy Chorizo Pasta combines tender chicken, flavorful Mexican chorizo, and a creamy, smoky sauce that’s rich with garlic and Parmesan. The addition of white wine and lemon juice balances the heat and creaminess, making this dish a perfect hearty meal for pasta lovers who enjoy a bit of spice. Cooked on the stovetop, it’s a relatively quick and satisfying dinner option.

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Ingredients

Scale 1x2x3x

Protein

• 14 oz chicken tenders, cut into bite-sized pieces (about 1-inch)
• 14 oz Mexican chorizo

Vegetables & Aromatics

• 3 large garlic cloves
• 1/2 cup diced onion

Liquids & Dairy

• 1 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup pasta water or more (reserved from pasta cooking)
• 1/2 cup Parmesan cheese
• 1 tbsp lemon juice

Spices & Seasonings

• 1 tsp salt, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/8 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp oregano

Pasta

• 1 lb shellbow pasta

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Instructions

1. Prepare the Chicken: In a bowl, toss the chicken tenders with half the olive oil, 1/2 teaspoon salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano to coat evenly. This step seasons the chicken and prepares it for frying.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook the Chorizo and Aromatics: In the same skillet, add the remaining olive oil if needed. Remove the casings from the Mexican chorizo and crumble it into the hot skillet. Add diced onion and minced garlic cloves. Cook, stirring frequently, until the chorizo is fully cooked and onions are translucent, about 5 minutes.
4. Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, which will take about 2-3 minutes. This adds depth to the sauce.
5. Add Broth and Cream: Pour in the low-sodium chicken broth followed by the heavy cream. Stir to combine and bring to a gentle simmer, allowing the sauce to thicken, about 4-5 minutes.
6. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the shellbow pasta and cook according to package instructions until al dente. Reserve 1/2 cup or more of pasta water before draining the pasta.
7. Combine Ingredients: Add the cooked chicken back to the skillet with the chorizo cream sauce, then stir in the drained pasta. Add Parmesan cheese and lemon juice. If the sauce seems too thick, gradually add reserved pasta water to reach desired consistency. Stir until everything is well coated and heated through.
8. Final Seasoning and Serve: Taste and adjust salt if necessary. Serve immediately, garnished with extra Parmesan if desired.

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Notes

• Reserve pasta water when draining as it helps to loosen the sauce and bind the pasta.
• Use low-sodium chicken broth to control the salt level in the dish.
• For more heat, add crushed red pepper flakes during cooking of the chorizo.
• If white wine is not available, dry vermouth or extra broth can be used as a substitute.
• This dish can be garnished with fresh parsley or basil for a fresh finish.

Keywords: Spicy chorizo pasta, creamy pasta, chicken pasta recipe, Mexican chorizo, easy dinner recipe, stovetop pasta