Creamy Chicken and Chorizo Pasta Recipe
I have to tell you, this recipe for Creamy Chicken and Chorizo Pasta has been a total game-changer for me! It all started when I needed something quick, satisfying, and packed with flavor for dinner after a long day. I whipped this up almost on a whim, and it became an instant family favorite.
Ingredients
- 300 g pasta penne, fusilli, or rigatoni
- 2 chicken breasts cut into bite-sized pieces
- 100 g chorizo sliced or diced
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 cup heavy cream
- 1 cup chicken stock
- ½ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, usually about 10 minutes. Drain the pasta, saving about ½ cup of the starchy water, and set aside. 💡 Stir occasionally while boiling to prevent sticking.
- Heat olive oil in a deep skillet over medium heat. Add seasoned chicken (salt, pepper, paprika) and cook until golden and done, about 6–7 minutes. Push the chicken aside and add chorizo slices to the same skillet. Sauté for 3–4 minutes until crispy and fragrant.
- Lower the heat and add minced garlic, cooking for 1 minute. Pour in chicken stock and scrape up the browned bits. Stir in heavy cream and simmer for 4–5 minutes. Add grated Parmesan and chili flakes, letting the sauce thicken. Taste and adjust seasoning if needed.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If it’s too thick, mix in a bit of the reserved pasta water. Sprinkle more Parmesan on top if you’d like. That’s it—dinner’s ready and delicious!
Notes
- For More Flavor: Marinate the chicken with a pinch of paprika and pepper for 10 minutes before cooking.
- Add Veggies: Toss in spinach, mushrooms, or sun-dried tomatoes into the sauce for added texture and goodness.
- Herb Swap: If parsley isn’t your thing, try garnishing with fresh basil or thyme instead.
- Make It Spicy: Increase the chili flakes or use spicy chorizo for a fiery punch.
- Storage Tip: This dish keeps well! Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water or cream if needed.