Creamy Chorizo Pasta blends the bold flavors of Southwestern food with the comfort of classic pasta for a dinner that’s guaranteed to be a hit! You’ll love that it’s quick and easy to prepare, making it an excellent choice for those busy weeknights.
Spicy, smoky chorizo is the star of the show in this creamy chorizo pasta recipe! The sausage is cooked until it’s nicely browned, releasing all its spices and flavors into the pan—which helps form the base of a roux to make the rich, creamy sauce. Every bite you take is infused with so much flavor!
You can use any type of pasta you like for this chorizo cream pasta dish, but something short and sturdy like penne pasta or rigatoni is a good choice. These shapes hold up well to the rich cream sauce and spicy chorizo! Linguine will work too, or another broad noodle like pappardelle.
When it’s all done, you’ve got a hearty, satisfying, and cozy dinner—and it’s ready to eat in a matter of minutes.
Why I LOVE this recipe!
- Rich and creamy – This dish is indulgent, but it also has some comfort food vibes. The cream adds a luxurious touch to the flavorful chorizo-infused sauce, making it irresistible.
- Savory chorizo flavor – The smoky spiciness of chorizo sausage adds depth and complexity to the dish. It’s a perfect balance of heat and savory flavors.
- Simple enough for a weeknight – This spicy chorizo pasta recipe comes together in just 25 minutes, making it ideal for busy weeknights when you want something delicious without spending an hour or two in the kitchen.
- Hearty and satisfying – The cream sauce and chorizo give this easy pasta dinner staying power! You’ll feel full and satisfied after your meal.
Recipe Notes
This chorizo pasta recipe is as simple as promised! Just a few minutes of prep and cooking for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make creamy chorizo pasta to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chorizo – A sausage common in Mexican cuisine that’s full of spicy, smoky, and umami flavor.
- Onion – Yellow or white onions will both work.
- Flour
- Creole seasoning – To add some extra spicy flavor to the cream sauce!
- Chicken broth
- Heavy cream – For a thick, luxurious sauce.
- ROTEL tomatoes with green chiles
- Mexican blend cheese – Monterey Jack also works here, or for something more traditional, try grated Parmesan cheese.
- Pasta
- Cilantro – You can use fresh parsley if you’re not a fan of cilantro, or just skip it altogether.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken chorizo and pasta – You have two options here! You can swap the pork chorizo for chicken chorizo, or add shredded or diced cooked chicken to the pasta in addition to the chorizo.
- Chorizo and shrimp pasta – Shrimp is delicious with the Creole flavors in this creamy chorizo pasta.
- Chorizo pasta bake – Turn this recipe into a cheesy, gooey casserole by baking it in the oven with additional cheese on top.
- Chorizo broccoli pasta – Toss the finished pasta with steamed or roasted broccoli.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make creamy chorizo pasta.
Cook the chorizo and onion in a skillet.
Make the creamy sauce.
Add the pasta (cooked in a large pot according to the package instructions with a pinch of salt).
Stir and garnish with chopped fresh cilantro, if desired.
Recipe Tips
- Have everything prepared before you start – This recipe moves quickly, so it’s best to have all your ingredients measured and ready to go before you start cooking.
- Use good quality chorizo – The flavor of this dish relies heavily on the chorizo, so make sure to use a high-quality brand for the best results.
- Don’t drain the oil – You’ll use the oil from the chorizo to make a roux, so don’t pour it out after cooking the meat.
- Cook the pasta to al dente – Slightly undercooking the pasta will prevent it from getting mushy when mixed with the sauce.
- Use a large skillet – Make sure to use a large enough skillet or pot to comfortably hold all the ingredients. This will help you make sure all the pasta is evenly coated in the cream sauce—and keep you from making a mess on your stovetop!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Cook the pasta ahead of time – Store it in the fridge until ready to use. It will warm up in the pan when you add it to the sauce.
- Buy pre-diced onions – The produce section at your grocery store will often sell pre-diced onions, saving you the time of chopping them yourself.
What to Serve with Creamy Chorizo Pasta
Since this protein based dinner has the delicious flavors of the Southwest and traditional pasta with cream sauce, it will pair well with many of your favorite pasta side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Mexican Chorizo Pasta Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Recipe FAQ’s
What can I use in pasta instead of cream?
If you prefer a lighter sauce, you can substitute half and half for heavy cream, but do note that the sauce will be a bit thinner.
What is the best chorizo, beef or pork?
Pork chorizo is the traditional choice; although you can also find chorizo made with beef (and chicken), it’s not authentic.
How do I make the sauce thicker?
The sauce should thicken with 3-5 minutes of simmering. You can turn up the heat a bit if it seems too thin after 5 minutes, but keep in mind that the sauce will continue to thicken as the pasta with chorizo cools.
More EASY Pasta Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy pasta recipes here, or see a few of our readers favorite recipes below.
Chorizo Pasta
Ingredients
- 1 pound chorizo
- 1 large onion, diced
- 2 tablespoons flour
- 2 teaspoons creole seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 10 ounces ROTEL tomatoes with green chiles, (1 can)
- 8 ounces Mexican blend cheese
- 16 ounces pasta, uncooked
Garnish (optional)
- chopped cilantro
Instructions
- Cook pasta to al dente per package directions, draining once done.
- While the pasta cooks, heat a large skillet over medium high heat. Add the chorizo and onion and cook for 5-8 minutes breaking up the meat as you stir. Continue to cook, stirring regularly until the meat is cooked through and the onion is translucent.
- Sprinkle the meat mixture with the flour and creole seasoning and stir to combine. Cook for 60-90 seconds, then add the chicken broth, heavy cream, and rotel. Whisk the sauce until smooth and bring to a boil.
- Immediately reduce the heat and allow to simmer for 3-5 minutes or until the sauce starts to thicken. Then stir in the cheese, and season with salt to taste.
- Add the pasta and toss to coat. Garnish with chopped cilantro.
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