Pasta with Chorizo and Chicken
Pasta with chorizo and chicken is a flavorful, filling dinner that takes a little over 30 minutes to prepare. The perfect dinner consists of spinach, gluten-free fusilli, spicy chorizo, and tender white flesh chicken covered in a creamy, cheesy sauce.
For a hungry family, hearty, simple chicken recipes like this garlic parmesan chicken or chorizo and chicken pasta are excellent supper options, with leftovers for lunches or another meal the following day.
I adore it because, in addition to having children, my life is really hectic, so main dishes that are gluten-free and require less effort are usually appreciated. You all understand what I mean!
This tasty creamy chicken pasta recipe, like my gluten-free pulled pork, is perfect for dinner the first night and lunch the following day. It has a strong flavor as well, but not so strong that children won't eat it. Almost everyone will love this wonderful family meal. And a pro tip, too. This chicken chorizo pasta and my arugula salad with pistachios are a great combination of tastes.
Why You'll Love This Recipe?
essential components: Chicken, pasta, chorizo, chicken broth, and spices are among the essential components used in this dish. No specialized ingredients need to be located.
One pan: Everything, including the chicken, is prepared in one pan once the pasta has been cooked.
Filling and Hearty: The rich, creamy sauce with grated Parmesan cheese, pasta, and chicken breasts combine to create a filling and hearty dish that will satisfy even the largest diners.
Excellent for Reheating: This creamy chorizo and chicken pasta is a terrific way to prepare dinner for a few evenings in one skillet because it is simple to reheat.
Ingredients:
Because of their superior quality and freshness, I choose the boneless, skinless chicken breasts from Springer Mountain Farms. They are also certified humane and never use additional hormones or antibiotics.
In all of my dishes, I also use Costabile olive oil. I adore its flavor and clarity.
2 tablespoons Costabile olive oil
1 ½ lbs Springer Mountain Farms Chicken Breasts
3 small chorizo links
2 tablespoons OliveNation sweet smoked paprika
1 tablespoon OliveNation garlic powder
1 tablespoon garlic and herb seasoning
3 tablespoons 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 tablespoons butter
½ cup chicken broth
2 tablespoons gluten-free flour
3 cups heavy cream
6 oz shredded parmesan
6 oz mozzarella
¼ cup pasta water
Flavor Substitutions and Variations
Chicken: You may use chicken thighs or breasts in this dish. They both perform admirably.
Other Protein: This dish's tastes complement shrimp or pork.
Regular Pasta: You may use regular pasta if you don't have any dietary requirements.
Pasta Shapes: Any short, textured noodles would do, but I prefer fusilli. You might just substitute penne pasta, for instance.
Spicy: For a kick of heat, add red pepper flakes.
Dairy Free: To make this dish dairy-free, use plant cream or milk together with dairy-free cheese.
How to Make Pasta with Chorizo and Chicken
Add half of the spices to the chicken after pounding it to a consistent thickness. After searing until well done, move to a platter. Add the remaining ingredients to the butter and cook the chorizo and tomato paste until aromatic. After that, stir in the flour, cream, and broth until a creamy, bubbling sauce emerges. The mozzarella and Parmesan cheeses should then be added and stirred until fully melted. Cook until the sauce thickens to your preferred consistency
Add the cooked pasta and spinach and stir gently. If needed, make adjustments by adding one tablespoon of the conserved pasta water at a time.
Lastly, top with cut chicken breasts. Alternatively, serve with the chicken slices mixed in.
Expert Tips :
If needed, save aside ¼ cup of pasta water to thin the sauce. As you alter the sauce, this natural starch from the pasta water will help prevent it from being too thin.
The chicken should only be pounded until it is uniformly thin. Make an effort to thin out the breast's thickest area. You're not preparing cutlets!
Place the chicken between two sheets of parchment paper to make pounding it easier. Next, utilize a mallet's flat side. This lessens the spread of germs and filth.
After handling raw chicken, always give your worktops and utensils a thorough cleaning.
To prevent your pasta from crumbling when you stir it into the meal, simply cook it until it is al dente.