Chicken Chorizo Pasta Recipe

There are some weeknight dinners that are just… fine. They get the job done, they’re reasonably healthy, but they don’t exactly make you excited for leftovers the next day. Then there are those recipes that are game-changers. This Chicken Chorizo Pasta recipe falls firmly into the latter category. I stumbled upon this combination quite by accident, actually. I had some leftover chicken, a craving for pasta, and a pack of chorizo in the fridge that was practically begging to be used. What resulted was a culinary explosion – smoky, savory, slightly spicy, and utterly comforting. My family, who are usually quite vocal (and not always in a positive way!) about my experimental dinners, went completely silent as they devoured their bowls. Silence, in our house, is the ultimate compliment. Even my youngest, who usually approaches anything slightly adventurous with suspicion, asked for seconds. Since that first happy accident, this Chicken Chorizo Pasta has become a staple. It’s quick enough for a weeknight, impressive enough for company, and, most importantly, outrageously delicious. The combination of succulent chicken, the fiery kick of chorizo, and the comforting embrace of perfectly cooked pasta is simply irresistible. If you’re looking for a dish that will banish dinner boredom and have everyone asking for the recipe, look no further. Let’s get cooking!

Ingredients

This Chicken Chorizo Pasta recipe is all about bold flavors and textures. Here’s what you’ll need to create this culinary masterpiece:

• Pasta: 1 pound (450g) of your favorite pasta shape. Penne, rigatoni, fusilli, or shells work particularly well as their shapes hold the sauce beautifully. Feel free to use regular pasta, whole wheat for added fiber, or gluten-free pasta if needed.
• Chicken Breasts: 2 boneless, skinless chicken breasts (about 1 pound total), cut into bite-sized pieces. Chicken provides a lean protein base and absorbs the flavors of the chorizo and sauce. You can also use chicken thighs for a richer flavor.
• Chorizo Sausage: 6-8 ounces (170-225g) of Spanish chorizo, removed from its casing and crumbled or diced. Spanish chorizo is crucial for this recipe. Look for chorizo curado (cured chorizo), which is firm and smoky, not chorizo fresco (fresh chorizo) which is softer and needs to be cooked through more like Italian sausage. The chorizo is the star of the show, lending a smoky, spicy, and intensely flavorful base to the sauce.
• Onion: 1 medium yellow onion, finely chopped. Onion forms the aromatic foundation of the sauce, adding sweetness and depth of flavor.
• Garlic: 3-4 cloves, minced. Garlic is essential for adding pungent flavor and complexity. Freshly minced garlic is highly recommended for the best taste.
• Red Bell Pepper: 1 red bell pepper, diced. Red bell pepper adds sweetness, color, and a slightly crunchy texture to the dish. You can also use other colors of bell pepper or a mix for visual appeal.
• Canned Diced Tomatoes: 1 (14.5-ounce) can of diced tomatoes, undrained. Diced tomatoes form the base of the sauce, adding acidity and body. Use good quality diced tomatoes for the best flavor. Fire-roasted diced tomatoes can add an extra layer of smoky flavor.
• Chicken Broth: 1 cup. Chicken broth adds moisture to the sauce and helps to bring all the flavors together. Low-sodium chicken broth is recommended to control the salt level.
• Heavy Cream: ½ cup. Heavy cream adds richness and creaminess to the sauce, balancing the spiciness of the chorizo and creating a luxurious texture. For a lighter option, you can use half-and-half or evaporated milk, but the sauce will be less rich. For a dairy-free version, see substitution notes.
• Dry White Wine (Optional): ¼ cup. Dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds acidity and complexity to the sauce. It helps to deglaze the pan and enhance the flavors. If you don’t have wine, you can omit it or substitute with a splash of lemon juice or extra chicken broth.
• Fresh Parsley: ¼ cup, chopped, plus extra for garnish. Fresh parsley adds a bright, herbaceous note and freshness to the dish. It’s used both in the sauce and as a garnish.
• Olive Oil: 2 tablespoons, plus more for drizzling. Olive oil is used for sautéing the vegetables and chicken, adding flavor and preventing sticking.
• Dried Oregano: 1 teaspoon. Oregano provides a warm, slightly peppery, and aromatic flavor that complements the chorizo and tomatoes.
• Smoked Paprika: 1 teaspoon. Smoked paprika enhances the smoky flavor profile and adds depth and warmth.
• Red Pepper Flakes (Optional): ¼ – ½ teaspoon, or to taste. Red pepper flakes add an extra kick of heat, depending on your spice preference. Omit if you prefer a milder dish. Chorizo itself can be quite spicy, so adjust accordingly.
• Salt and Black Pepper: To taste. Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a touch of spice and complexity. Taste and adjust seasoning throughout the cooking process.
• Parmesan Cheese (Optional, for serving): Grated Parmesan cheese adds a salty, savory, and nutty finish. Freshly grated Parmesan is always best.

Ingredient Notes and Substitutions:

• Pasta Variations: Feel free to use different pasta shapes. Orecchiette, cavatappi, or even spaghetti would work well. For a healthier option, consider whole wheat pasta or vegetable-based pasta like lentil or chickpea pasta.
• Chicken Thighs: Chicken thighs can be substituted for chicken breasts for a richer, more flavorful dish. They may require slightly longer cooking time.
• Spicy Chorizo vs. Sweet Chorizo: Spanish chorizo comes in both spicy and sweet varieties. Choose spicy chorizo if you want a dish with a noticeable kick, or sweet chorizo for a milder flavor. You can also mix them for a balanced flavor.
• Vegetable Additions: Other vegetables can be added to this pasta, such as sliced mushrooms, zucchini, spinach, or kale. Add them along with the bell peppers or towards the end of cooking for spinach/kale.
• Dairy-Free Option: To make this recipe dairy-free, substitute the heavy cream with full-fat coconut milk or cashew cream. These options will provide a similar richness and creaminess. Ensure you use a plant-based Parmesan cheese for serving if desired.
• Wine Substitution: If you don’t have white wine, you can use extra chicken broth, a splash of lemon juice, or even a tablespoon of white wine vinegar to add acidity to the sauce.
• Herb Variations: Fresh basil, thyme, or rosemary can be used in place of or in addition to parsley for different herb profiles.
• Cheese Alternatives: Pecorino Romano or Asiago cheese can be used instead of Parmesan for serving.

Instructions

Follow these step-by-step instructions to create a flavorful and satisfying Chicken Chorizo Pasta dish:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside. Cooking pasta al dente ensures it has a slight bite and doesn’t become mushy when combined with the sauce. Reserving pasta water is crucial as it helps to thicken and emulsify the sauce later.
2. Sauté Chorizo and Chicken: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the crumbled or diced chorizo and cook for about 5-7 minutes, breaking it up with a spoon, until it’s browned and has rendered some of its flavorful fat. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan. The rendered chorizo fat is packed with flavor and forms the base of the sauce.
3. Cook the Chicken: Add the remaining 1 tablespoon of olive oil to the skillet with the chorizo fat. Add the bite-sized chicken pieces and cook for about 5-7 minutes, until browned on all sides and cooked through. Season the chicken with salt and pepper while cooking. Cooking the chicken in the chorizo fat infuses it with even more flavor. Ensure the chicken is cooked through for food safety.
4. Sauté Vegetables: Remove the chicken from the skillet and set aside with the chorizo. Add the chopped onion and diced red bell pepper to the skillet and cook for about 5-7 minutes, until softened and slightly translucent. Add the minced garlic, dried oregano, and smoked paprika and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the vegetables softens them and releases their flavors, creating a deeper and more complex sauce. The spices bloom in the heat, enhancing their aroma and flavor.
5. Deglaze the Pan (Optional but Recommended): If using, pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, allowing the wine to reduce slightly. Deglazing the pan with wine adds depth of flavor and acidity to the sauce by incorporating the flavorful browned bits stuck to the pan.
6. Add Tomatoes and Broth: Pour in the canned diced tomatoes (undrained) and chicken broth. Stir well to combine. Bring the sauce to a simmer, then reduce heat and let it simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Simmering the sauce allows the flavors to deepen and develop, creating a richer and more cohesive taste.
7. Stir in Cream and Parsley: Stir in the heavy cream and chopped fresh parsley. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened. Taste and adjust seasoning with salt and black pepper as needed. The heavy cream adds richness and creaminess to the sauce, balancing the spiciness and acidity. Fresh parsley adds brightness and freshness.
8. Combine Pasta, Chicken, and Chorizo: Add the cooked pasta, cooked chicken, and cooked chorizo to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Toss to combine thoroughly, ensuring every strand of pasta is coated in the flavorful sauce. The reserved pasta water helps to create a silky, emulsified sauce that clings beautifully to the pasta.
9. Serve: Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese (if using). Serve hot for the best flavor and texture.

Tips for Perfect Chicken Chorizo Pasta:

• Don’t Overcook the Pasta: Cook pasta al dente as it will continue to cook slightly when combined with the hot sauce. Overcooked pasta can become mushy and less appealing.
• Render Chorizo Properly: Take the time to render the chorizo fat. This fat is a flavor bomb and crucial for building a rich and flavorful sauce.
• Taste and Season as You Go: Taste the sauce at various stages and adjust seasoning with salt, pepper, and red pepper flakes as needed. Seasoning in layers ensures a well-balanced and flavorful dish.
• Use Reserved Pasta Water Wisely: Don’t discard the pasta water! It’s a valuable ingredient for adjusting the sauce consistency and creating a silky texture. Add it gradually until you reach your desired sauce thickness.
• Fresh Herbs Make a Difference: Fresh parsley adds a vibrant freshness that elevates the dish. Don’t skip it! You can also experiment with other fresh herbs like basil or thyme.

Nutritional Information

(Estimated per serving, assuming 6 servings per recipe. Nutritional values can vary based on specific ingredients and serving sizes.)

• Servings: 6
• Calories per Serving: Approximately 550-650 calories

Approximate Nutritional Breakdown per Serving:

• Protein: 35-40 grams
• Fat: 30-35 grams (primarily from chorizo and olive oil)
• Saturated Fat: 12-15 grams
• Cholesterol: 150-180 mg
• Sodium: 800-1000 mg (can vary depending on chorizo, broth, and added salt)
• Carbohydrates: 50-60 grams
• Fiber: 4-6 grams
• Sugar: 8-10 grams (naturally occurring from tomatoes and vegetables)

Nutritional Highlights:

• Good Source of Protein: Provides a significant amount of protein from chicken and chorizo, essential for muscle building and satiety.
• Source of Healthy Fats: Contains healthy fats from olive oil and the fat rendered from chorizo.
• Carbohydrates for Energy: Provides carbohydrates from pasta for sustained energy.
• Vitamins and Minerals: Contains vitamins and minerals from vegetables like bell peppers and tomatoes, and from herbs and spices.

Note: This is an estimated nutritional breakdown. For precise nutritional information, you can use a nutrition calculator app or website and input the specific ingredients and quantities you use. Be mindful of the sodium content, especially if using regular chicken broth and salty chorizo.

Preparation Time

• Prep Time: 20 minutes (including chopping vegetables and chicken)
• Cook Time: 30 minutes (including pasta cooking and sauce preparation)
• Total Time: Approximately 50 minutes

Make-Ahead Tips:

• Chop Vegetables Ahead: You can chop the onion, garlic, and bell pepper up to a day in advance and store them in airtight containers in the refrigerator.
• Cook Chicken Ahead: Cooked chicken can be prepared a day or two ahead and stored in the refrigerator. You can shred or dice it and add it to the sauce when needed.
• Prepare the Sauce Ahead: The sauce itself can be made up to 2 days in advance and stored in the refrigerator. Reheat the sauce and then cook the pasta and combine everything just before serving.
• Cook Pasta Fresh: It’s best to cook the pasta fresh just before serving to ensure it has the best texture. However, if you need to cook pasta ahead, toss it with a little olive oil to prevent sticking and reheat it briefly in boiling water before adding it to the sauce.

How to Serve

Chicken Chorizo Pasta is a complete meal in itself, but here are some serving suggestions to elevate your dining experience:

• Classic Pasta Bowl:
  • Serve in wide pasta bowls to showcase the dish.
  • Garnish generously with freshly chopped parsley and grated Parmesan cheese.
  • Offer extra red pepper flakes on the side for those who like more heat.
• Side Dish Pairings:
  • Garlic Bread: Serve with crusty garlic bread or breadsticks for soaking up the delicious sauce.
  • Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
  • Caesar Salad: A classic Caesar salad complements the flavors of the pasta beautifully.
  • Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful side.
  • Caprese Salad: A Caprese salad with fresh tomatoes, mozzarella, and basil is a light and refreshing option.
• Wine Pairing:
  • Dry White Wine: The same dry white wine used in the recipe (Sauvignon Blanc, Pinot Grigio) pairs well with the pasta.
  • Rosé Wine: A dry rosé wine is also a great choice, especially if using spicy chorizo.
  • Light-bodied Red Wine: A light-bodied red wine like Pinot Noir or Beaujolais can also complement the dish, particularly if using sweet chorizo.
• Appetizer Ideas:
  • Bruschetta: Toasted bread topped with tomatoes, basil, and garlic.
  • Antipasto Platter: A platter of cured meats, cheeses, olives, and marinated vegetables.
  • Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil leaves on skewers.

Additional Tips for Chicken Chorizo Pasta Perfection

1. Quality Chorizo Matters: Use good quality Spanish chorizo for the best flavor. Look for chorizo curado rather than chorizo fresco. The quality of the chorizo will significantly impact the taste of the entire dish.
2. Don’t Skimp on Garlic: Garlic is a key flavor component in this recipe. Use fresh garlic and don’t be afraid to use a generous amount (3-4 cloves).
3. Balance the Spice: Chorizo can be quite spicy. Adjust the amount of red pepper flakes according to your spice preference. Taste the chorizo itself before adding extra heat to gauge its spiciness.
4. Simmer the Sauce for Flavor Development: Allowing the sauce to simmer for 10-15 minutes is crucial for the flavors to meld and deepen. Don’t rush this step.
5. Fresh Parsley is Essential: Fresh parsley adds a vital element of freshness and brightness to the rich sauce. Use it generously both in the sauce and as a garnish.

Frequently Asked Questions (FAQ)

Q1: Can I make this Chicken Chorizo Pasta spicier?

A: Yes, absolutely! There are several ways to increase the spice level:
* Use Spicy Chorizo: If you are using sweet chorizo, switch to spicy chorizo.
* Add More Red Pepper Flakes: Increase the amount of red pepper flakes in the recipe.
* Include a Fresh Chili Pepper: Finely chop a red chili pepper (like Serrano or Thai chili) and add it to the vegetables when sautéing.
* Hot Sauce: Add a dash of your favorite hot sauce to the sauce at the end of cooking.
* Spicy Oil: Drizzle chili oil over the finished pasta for an extra kick.

Q2: Can I make this pasta dish vegetarian or vegan?

A: While this recipe is centered around chicken and chorizo, it can be adapted to be vegetarian. Making it vegan is more challenging while maintaining a similar flavor profile:
* Vegetarian: Omit the chicken and chorizo entirely. To maintain some of the smoky and spicy flavors, consider adding smoked paprika, liquid smoke (very sparingly), and vegetarian chorizo alternatives (though these may not replicate the exact flavor of Spanish chorizo). You can also add more vegetables like mushrooms or eggplant to make it more substantial.
* Vegan: In addition to omitting chicken and chorizo and using vegetarian chorizo alternatives, you would need to replace the heavy cream with full-fat coconut milk or cashew cream. Vegan Parmesan cheese alternatives are available for serving. The flavor profile will be different from the original recipe but can still be delicious.

Q3: Can I use a different type of sausage instead of chorizo?

A: While Spanish chorizo is highly recommended for its unique smoky and spicy flavor, you could potentially use other types of sausage in a pinch, but the flavor will be different.
* Italian Sausage (Spicy): Spicy Italian sausage could be used as a substitute, but it lacks the distinct smoky flavor of chorizo. You might need to add smoked paprika to compensate.
* Andouille Sausage: Andouille sausage has a smoky and spicy profile and could be a closer substitute, but it’s still not quite the same as chorizo.
* Kielbasa: Kielbasa is a smoked Polish sausage that could offer a smoky element, but it’s generally milder in spice.

For the most authentic and flavorful result, Spanish chorizo is the best choice.

Q4: My sauce is too thick/too thin. How can I adjust it?

A: Adjusting sauce consistency is easy:
* Too Thick: If the sauce is too thick, gradually add reserved pasta water, chicken broth, or even a little plain water until it reaches your desired consistency. Stir well after each addition.
* Too Thin: If the sauce is too thin, simmer it for a few more minutes over medium heat to allow it to reduce and thicken. You can also add a tablespoon of tomato paste to help thicken it and deepen the tomato flavor. Alternatively, a slurry of cornstarch (1 teaspoon cornstarch mixed with 2 teaspoons cold water) can be added to thicken the sauce quickly – add it gradually and simmer until thickened.

Q5: Can I add cheese to the sauce instead of just serving it on top?

A: Yes, you can definitely add cheese directly to the sauce for a creamier and cheesier pasta.
* Parmesan Cheese: Grated Parmesan cheese can be stirred into the sauce during the last few minutes of cooking. It will melt into the sauce and add a salty, savory, and umami flavor.
* Pecorino Romano: Pecorino Romano cheese is another good option, similar to Parmesan but with a sharper, saltier flavor.
* Cream Cheese or Mascarpone: For an extra creamy sauce, you can stir in a tablespoon or two of cream cheese or mascarpone cheese at the end of cooking. This will make the sauce richer and more decadent.
* Melting Cheeses (Mozzarella, Provolone): If you want a melty cheese pull, you can sprinkle shredded mozzarella or provolone cheese over the pasta in the skillet and bake it briefly in the oven or under the broiler until the cheese is melted and bubbly.

Enjoy creating and indulging in this flavorful Chicken Chorizo Pasta! It’s a guaranteed crowd-pleaser.

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