Chorizo Chicken Pasta

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A flavorful, hearty pasta dinner

Course dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 657kcal

Author Marlynn Schotland

Equipment

1 Large Pot for Pasta
1 Large Skillet or braiser

Ingredients

12 ounces pasta corkscrew shape or tube shape
1 Tablespoon extra virgin olive oil
9 ounces ground chorizo* (see Notes)
1 pound chicken breast, diced into equal sized cubes
1 cup diced red pepper
⅓ cup finely diced red onion
3 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon dried red chili flakes
1 Tablespoon tomato paste
⅓ cup dry white wine
1 cup chicken stock
1 cup heavy cream
½ cup chopped basil leaves
1 Tablespoon chopped fresh parsley, plus more for serving
½ cup grated parmesan cheese, plus more for serving
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

In a large stockpot with boiling water, cook the pasta according to package directions. Meanwhile, start on the meat and sauce.
Add the olive oil to a large braiser or other large pan over medium-high heat. Once the oil is hot, add the diced chicken and cook for about 4-5 minutes, just until the chicken is mostly cooked.
Add the red pepper and red onion, and stir.
Add the garlic, oregano, chili flakes, and tomato paste. Stir. Then slowly pour in the white wine and stir together.
Add the chicken stock and bring the mixture to a low boil.
Lower the heat to medium and slowly stir in the cream. Cook for about 2 minutes, stirring constantly.
Add the drained and cooked pasta, along with about ¼ of the hot starchy pasta water. Stir to combine.
Sprinkle in the basil, parsley, parmesan, salt, and pepper. Serve immediately, garnished with more parsley and parmesan, if desired.

Notes

Makes approximately 4-6 main course servings.

Mexican chorizo: This recipe calls for Mexican chorizo, which is usually more like Tex-Mex chorizo in the US and is ground meat. You can use either ground pork chorizo or ground beef chorizo will work.

Storage: store leftovers in an airtight container in the refrigerator for up to 3-5 days.

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