Creamy Chicken Chorizo Pasta
Creamy Chicken Chorizo Pasta
Ingredients
- 300 g pasta, e.g., penne or rigatoni
- 2 chicken breasts, cubed
- 200 g chorizo, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 200 g cherry tomatoes, halved
- 100 g spinach
- 200 ml heavy cream
- 50 g Parmesan cheese, grated, plus more for garnish
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- paprika, to taste
- chili flakes, to taste
- fresh parsley, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the cubed chicken breast and season with salt, black pepper, and paprika. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 3
Add the sliced chorizo to the same pan (no need to add more oil as the chorizo will release its own fat). Cook for 3 to 5 minutes, stirring occasionally, until the chorizo is crispy and has rendered its oils. Remove the chorizo from the pan and set aside with the chicken, leaving the rendered fat in the pan.
⏱️ 5 min
- 4
Add the diced onion to the pan with the chorizo fat. Sauté for 3 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 5
Add the halved cherry tomatoes to the pan. Cook for 3 to 5 minutes, stirring occasionally, until they soften and begin to break down. Stir in the spinach and cook until it wilts, about 1 to 2 minutes. Add chili flakes to taste.
⏱️ 7 min
- 6
Pour in the 200 ml of heavy cream. Add the cooked pasta and about 1/2 cup of the reserved pasta water to the pan. Stir well to combine, adding more pasta water as needed to achieve your desired sauce consistency. Stir in the 50 g of grated Parmesan cheese until melted and smooth.
⏱️ 3 min
- 7
Return the cooked chicken and chorizo to the pan. Stir everything together until well combined and heated through. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min
- 8
Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Creamy Chicken Chorizo Pasta
- 300 g pasta, e.g., penne or rigatoni
- 2 chicken breasts, cubed
- 200 g chorizo, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 200 g cherry tomatoes, halved
- 100 g spinach
- 200 ml heavy cream
- 50 g Parmesan cheese, grated, plus more for garnish
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- paprika, to taste
- chili flakes, to taste
- fresh parsley, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the cubed chicken breast and season with salt, black pepper, and paprika. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min - 3
Add the sliced chorizo to the same pan (no need to add more oil as the chorizo will release its own fat). Cook for 3 to 5 minutes, stirring occasionally, until the chorizo is crispy and has rendered its oils. Remove the chorizo from the pan and set aside with the chicken, leaving the rendered fat in the pan.
⏱️ 5 min - 4
Add the diced onion to the pan with the chorizo fat. Sauté for 3 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 5
Add the halved cherry tomatoes to the pan. Cook for 3 to 5 minutes, stirring occasionally, until they soften and begin to break down. Stir in the spinach and cook until it wilts, about 1 to 2 minutes. Add chili flakes to taste.
⏱️ 7 min - 6
Pour in the 200 ml of heavy cream. Add the cooked pasta and about 1/2 cup of the reserved pasta water to the pan. Stir well to combine, adding more pasta water as needed to achieve your desired sauce consistency. Stir in the 50 g of grated Parmesan cheese until melted and smooth.
⏱️ 3 min - 7
Return the cooked chicken and chorizo to the pan. Stir everything together until well combined and heated through. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min - 8
Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.
⏱️ 1 min