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Creamy Chicken and Chorizo Pasta Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Description

This Creamy Chicken and Chorizo Pasta combines tender chicken breast, flavorful chorizo, and a rich creamy sauce with just the right amount of herbs, spices, and Parmesan. Pair it with rigatoni for a comforting, quick, and satisfying main course, perfect for a cozy weeknight dinner or a weekend treat.

Ingredients

Units Scale

Pasta

  • 300 g (10.5 oz) rigatoni (or another type of short pasta)

Protein & Main Ingredients

  • 1 tablespoon olive oil
  • 170 g (6 oz) chorizo, sliced
  • 350 g (12 oz) chicken breast, diced

Vegetables & Aromatics

  • 1 small red onion, finely diced
  • 1 small red pepper, diced
  • 3 garlic cloves, minced

Herbs, Spices & Seasonings

  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon red chilli flakes

Liquids & Cream

  • 1 tablespoon tomato paste
  • 200 ml (1 cup) chicken stock
  • 200 ml (1 cup) double cream

Fresh Herbs & Cheese

  • 6 leaves fresh basil, roughly torn
  • 1 tablespoon fresh parsley, chopped
  • 30 g (1/3 cup) grated Parmesan

Instructions

  1. Cook Pasta
    Bring a large pot of water to boil. Add a generous amount of salt, then cook the pasta according to the instructions on the package. Reserve 1 cup of pasta water before draining it. Set the pasta aside.
  2. Cook Chorizo
    Heat the olive oil in a large, deep pan over medium-high heat. Add the chorizo slices and fry for 1-2 minutes until slightly crispy and aromatic.
  3. Add Chicken
    Add the diced chicken breast to the pan. Cook for 4-5 minutes until the chicken is mostly cooked through but still tender.
  4. Sauté Vegetables
    Add the red onion and red pepper to the pan. Cook for 2-3 minutes or until softened. Stir in the minced garlic, dried oregano, dried marjoram, red chilli flakes, and tomato paste, mixing well to develop the flavors.
  5. Prepare Sauce
    Pour the chicken stock into the pan and bring it to a gentle simmer. Allow the sauce to bubble for 2-3 minutes.
  6. Add Cream
    Reduce the heat to low and stir in the double cream. Allow the sauce to bubble gently for 1-2 minutes, forming a creamy consistency. Turn off the heat once incorporated.
  7. Combine Pasta and Sauce
    Add the cooked pasta to the pan and toss it in the sauce until well coated. Use some reserved pasta water if the sauce is too thick.
  8. Finish and Serve
    Stir in the fresh basil, chopped parsley, and grated Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with extra Parmesan if desired.

Notes

  • Pasta Alternatives: Penne, fusilli, or campanelle work great in place of rigatoni.
  • Adjust Spice Level: For a spicier kick, increase the quantity of red chilli flakes or use spicy chorizo.
  • Customizable Vegetables: Add mushrooms, spinach, or sun-dried tomatoes to boost flavor and nutrients.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to restore the sauce.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 630
  • Sugar: 5g
  • Sodium: 1150 mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 37g
  • Cholesterol: 140mg

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