Chicken Chorizo Pasta | Tara the Foodie
In today’s video, I’ll show you how to make a delicious Chicken Chorizo Pasta that's perfect for dinner any day of the week. ⬇️⬇️RECIPE LINK BELOW ⬇️⬇️
This comforting, flavor-packed dish features a rich and creamy sauce made all in one pan for easy cleanup. With tender chicken, spicy chorizo, and perfectly cooked pasta, this meal is sure to become a family favorite.
Creamy Chicken Chorizo Pasta Recipe
Ingredients
1 lb. Penne pasta
1 tbsp Kosher salt (to salt the water)
1 tbsp Olive oil
8 oz. Chorizo, diced
16 oz. Chicken breast, diced
Salt, to taste
Pepper, to taste
1 cup Onion, chopped
1 cup Red bell pepper, chopped
3 garlic cloves, minced
1 tsp Smoked paprika
1 tsp Italian seasoning
¼ tsp Red pepper flakes
2 tbsp Tomato paste
1.5 cups Chicken stock
1.5 cups Heavy cream
1 cup finely grated Parmesan cheese, divided
2 cups Fresh baby spinach leaves
Fresh parsley, chopped
Instructions:
1. Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a ½ cup of the pasta water before draining just in case. Drizzle a little olive oil onto the drained, cooked pasta and toss so it doesn’t stick while you’re making your sauce.
2. Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo over medium-high heat until slightly crispy.
3. While the chorizo is cooking, dice up your chicken breast and season it right on the cutting board with salt and pepper to taste.
4. Add the diced chicken breast to the pan and continue to cook until the chicken is mostly cooked through.
5. Next, add the onion and red pepper to the pan and cook until softened. Stir in the garlic, Italian seasoning, red peper flakes and tomato paste. Stire to combine.
6. Add the chicken stock and stir, scraping up the cooked bits from the bottom of the pan and bring the sauce to a bubble.
7. Lower the heat and stir in the heavy cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
8. Transfer the cooked and drained pasta to the pan and toss it well. Add a splash of the reserved pasta water if it looks too dry.
9. Stir in half of the Parmesan cheese and the baby spinach.
10. Serve immediately with the other half of the Parmesan cheese and fresh parsley sprinkled on top. Add a pinch more red pepper flake for color.
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