Pasta with Chorizo and Chicken

Three sliced chicken breasts in creamy pasta.

Print Recipe

4.98 from 48 votes

This pasta with chorizo and chicken is rich, creamy, and zesty. It's a hearty dinner that always satisfies.

Prep Time15

Cook Time19

Total Time34

Course: dinner

Cuisine: American, Italian

Keyword: chicken, chicken pasta, chorizo, chorizo pasta, cream sauce, creamy chicken, pasta, pasta with chicken, pasta with chorizo and chicken, pasta with cream sauce

Servings:

Calories: 509kcal

Author: Nicole Kendrick

Equipment

Ingredients

2 tablespoon Costabile olive oil
1 ½ lbs Springer Mountain Farms Chicken Breasts
3 small chorizo links
2 tablespoon OliveNation sweet smoked paprika
1 tablespoon OliveNation garlic powder
1 tablespoon garlic and herb seasoning
3 tablespoon tomato paste
1 tablespoon onion powder
1 teaspoon thyme
½ teaspoon black pepper
1 teaspoon salt
2 cups diced spinach
12 oz gluten-free fusilli
4 tablespoon butter
½ cup chicken broth
2 tablespoon gluten-free flour
3 cups heavy cream
6 oz shredded parmesan
6 oz mozzarella
¼ cup pasta water

Instructions

Cook the pasta according to the package directions for al dente. Drain and set aside, reserving ¼ cup of the pasta water.
Place all the seasonings in a small bowl and mix well. Then, divide it evenly into two portions.
Remove the casing from the chorizo and dice it into small cubes.
Pound the chicken down to thin it out slightly, then season it on both sides with half of the seasoning.
Heat the olive oil over medium heat in a large skillet. Then, sear the chicken for 5 minutes on each side. Once the chicken is seared, flip the breasts again and turn the heat to medium-low. Place a lid on the pan and cook the chicken for an additional 10 to 12 minutes.
Remove the chicken breasts when their internal temperature reaches 165 degrees and place them onto a cutting board.
Melt butter in the same pan and add the chorizo and tomato paste along with the other half of the seasoning. Stir well and simmer for 1 minute.
Add the flour to the pan and stir well, scraping the bottom of the pan.
Add the chicken broth and heavy cream, whisking until a smooth and creamy sauce has formed.
Add the parmesan and mozzarella cheese and stir until completely melted. Continue cooking, stirring occasionally, until it reaches your desired thickness.
Add the diced spinach, then pour in the pasta and toss well to coat evenly.
Add pasta water 1 tablespoon at a time to thin out the sauce if necessary.
Slice the chicken breasts and add them to the pasta. Stir carefully and enjoy!

Video

Notes

Storage

Refrigerate for up to 3 days in an airtight container.
Because this is a cream-based sauce, freezing is not recommended.
Reheat the entire dish in a large saucepan over medium-low heat until warmed through.

Tips

Reserve ¼ cup of pasta water to thin out the sauce if necessary. This natural starch from the pasta water will help keep the sauce from thinning too much as you adjust it.
Only pound the chicken enough to thin it out to a uniform thickness. Focus on thinning out the thickest part of the breast. You're not making cutlets!
To easily pound the chicken, place it between two pieces of parchment paper. Then, use the flat side of a mallet. This reduces mess and bacterial spread.
Always wash your utensils and counters thoroughly after working with raw chicken.
Be sure you only cook your pasta to al dente so it doesn't break apart when you stir it into the dish.
Be sure the skillet is nice and hot so the chicken sears quickly, giving it a good color.
Cook the noodles to al dente and rinse them with cold water after draining them to stop the cooking process. This ensures firm yet soft noodles that won't break apart when mixed into the sauce.
For food safety, check your chicken with a meat thermometer. When it registers 165 degrees in the thickest part of the breast, it's done.

Nutrition