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Creamy Chicken and Chorizo Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 27 reviews
  • Author: Riley
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian Inspired

Description

This Creamy Chicken and Chorizo Pasta is a rich and flavorful Italian-inspired dish featuring tender chicken thighs, spicy Spanish chorizo, and a luscious creamy sauce made with heavy cream, tomato paste, garlic, and Parmesan cheese. The addition of baby spinach adds a fresh touch, while the lemon juice brightens the flavors. Perfect for a cozy dinner that's both comforting and indulgent.

Ingredients

Scale

Pasta and Chicken

  • 200 grams dried pasta (or 300 grams fresh)
  • 1 tablespoon flour (optional)
  • 2 boneless skinless chicken thighs
  • 1 tablespoon olive oil

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

  1. Cook Pasta: Boil the pasta according to package instructions, undercooking by one minute to allow it to finish cooking in the sauce. Reserve one cup of pasta water before draining.
  2. Prepare Chicken: Pat the chicken thighs dry with paper towels, season with salt and pepper, and lightly dust with flour if using.
  3. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down and cook for 7 minutes, reducing heat if browning too fast. Flip and cook for another 5 minutes or until fully cooked. Set aside wrapped loosely in aluminum foil.
  4. Cook Chorizo: In the same pan, cook chorizo slices for 3 to 4 minutes until lightly golden on each side.
  5. Sauté Onion: Add diced red onion with a pinch of salt, cooking for 3 minutes until softened, reducing heat to avoid browning.
  6. Add Garlic: Stir in minced garlic and cook for 30 seconds.
  7. Add Tomato Paste and Paprika: Stir in tomato paste and paprika, cooking down for 2 minutes to develop flavors.
  8. Add Cream: Pour in heavy cream, mixing well, and bring to a gentle simmer without boiling.
  9. Incorporate Pasta Water: Add ⅓ cup pasta water to loosen the sauce and return to a gentle simmer.
  10. Add Parmesan: Push chorizo to one side; add grated Parmesan in 2-3 batches, mixing and allowing it to melt before adding more.
  11. Add Lemon Juice: Whisk in lemon juice quickly over low heat to prevent curdling.
  12. Combine Pasta and Spinach: Add cooked pasta and baby spinach leaves to the sauce. Mix gently and let it simmer for 1-2 minutes to thicken sauce and wilt spinach. Season with salt and pepper to taste.

Notes

  • Chicken: Boneless, skinless chicken thighs stay juicier and are easier to cook than breasts, but chicken breast can be used alternatively.
  • Flour: Lightly dusting chicken with flour is optional but helps to create a crispy crust.
  • Chorizo: Use cured Spanish chorizo, which is firm and slicable, not fresh Mexican chorizo, for better flavor and fat rendering.
  • Lemon: To prevent cream sauce from curdling when adding lemon juice, ensure the heat is low and stir it in quickly. Add lemon juice last if concerned.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 4 g
  • Sodium: 850 mg
  • Fat: 40 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 120 mg

Find it online: https://cookwithriley.com/creamy-chicken-and-chorizo-pasta-recipe/