Creamy Chicken and Chorizo Pasta Recipe
This Creamy Chicken and Chorizo Pasta recipe is a rich, flavorful dish combining tender chicken thighs and spicy Spanish chorizo in a luscious creamy tomato sauce with parmesan and baby spinach. It is perfect for a comforting yet elegant meal ready in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Influenced
Ingredients
Pasta and Chicken
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
Sauce and Garnishes
- 120 grams Spanish chorizo (sliced into 0.5cm rounds)
- 1/2 small red onion (finely diced)
- 2-3 fresh garlic cloves (minced)
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- 3/4 cup heavy cream
- 40 grams Parmesan cheese (very finely grated)
- 1 tablespoon lemon juice
- 2 handfuls baby spinach leaves
- Salt and pepper to taste
Instructions
- Boil Pasta: Cook your pasta according to package instructions, undercooking by about a minute so it finishes cooking in the sauce. Reserve one cup of pasta water before draining.
- Prepare Chicken: Dry chicken thighs with paper towels, season well with salt and pepper on both sides, then lightly dust with flour.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down, cooking for 7 minutes (turn heat down if browning too fast), then flip and cook for an additional 5 minutes or until cooked through. Set aside loosely wrapped in foil.
- Cook Chorizo: In the same pan, cook chorizo slices for 3-4 minutes until lightly golden on each side.
- Sauté Onion: Add diced red onion and a pinch of salt to the pan, cook for 3 minutes until softened, turning heat down if onion browns too quickly.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to release aroma.
- Build Flavor: Add tomato paste and paprika, cooking down for 2 minutes to deepen the sauce flavor.
- Add Cream: Pour in heavy cream, mix well, and bring to a very gentle simmer (avoid boiling), allowing the sauce to come together.
- Add Pasta Water: Stir in 1/3 cup of reserved pasta water and bring back to a gentle simmer to adjust consistency.
- Add Parmesan: Push chorizo to one side, add grated parmesan cheese in 2-3 batches, mixing well and allowing each addition to melt before adding more.
- Incorporate Lemon Juice: Add lemon juice and whisk quickly to brighten the sauce.
- Combine Pasta and Spinach: Add cooked pasta and baby spinach leaves to the sauce, mix gently, and let it bubble for 1-2 minutes so the sauce thickens and clings to the pasta.
Notes
- Undercooking the pasta slightly before adding to the sauce ensures it finishes perfectly and absorbs the flavors.
- Lightly dusting the chicken with flour helps create a nice sear and thickens the sauce subtly.
- Adjust the amount of pasta water to get your desired sauce consistency; add more if the sauce is too thick.
- You can cut the chicken into bite-sized pieces before cooking if preferred for easier eating.
- To make the dish spicier, consider adding chili flakes along with the paprika.
