Creamy Chicken and Chorizo Pasta
This creamy chicken and chorizo pasta is everything you need – it’s smoky, savory, and perfectly creamy, making it a hit for any night of the week and ready in under 45 minutes.
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Ingredients
- 2 tablespoon olive oil
- 1 lb rigatoni or penne
- 1 teaspoon salt, divided
- 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
- 6 ounces cured chorizo, cut into bite-sized chunks
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chicken and chorizo along with ¼ teaspoon of salt. Cook, stirring occasionally, until the chicken is browned and cooked through and the chorizo is slightly crispy, about 6-8 minutes. Remove from the pan and set aside.
- Add the diced onion, red bell pepper, and another ¼ teaspoon of salt in the same pan. Cook until the vegetables are softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste, coating the vegetables. Cook for another 2 minutes until the tomato paste turns a deep red color.
- Pour in the chicken broth and heavy cream, stirring to combine and scraping any browned bits off the bottom of the pan. Add the oregano and the remaining salt. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Return the cooked chicken and chorizo to the pan, stirring to coat them in the sauce. Continue cooking for another 2-3 minutes.
- Add the cooked pasta and spinach to the sauce, tossing to coat everything evenly. Gradually add the reserved pasta water, about ¼ cup at a time, until the sauce reaches a glossy, creamy consistency.
- Serve the creamy chicken and chorizo pasta immediately, garnished with freshly grated Parmesan cheese.
Notes
- Cook your pasta to al dente, or a little under. The pasta will continue cooking in the sauce, so I recommend erring on the side of undercooking the pasta.
- When draining the pasta, reserve at least one cup of pasta water, this starchy water is crucial for adjusting the sauce's consistency, making it glossy and helping it cling to the pasta better. You'll add the sauce gradually, a splash at a time (about ¼ of a cup) until you reach your desired sauce consistency.
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