Creamy Chicken Chorizo Pasta

This Creamy Chicken Chorizo Pasta is comfort food at its boldest, pairing smoky chorizo, tender marinated chicken, and a silky tomato cream sauce for a crowd-pleasing dinner. It is my go-to for cozy nights in and just the thing when you crave something rich but still want it ready in under an hour.

The first time I tried this recipe, my husband could not stop asking for seconds. Now it is our celebratory Sunday supper and never fails to impress guests with its luscious texture and deep flavors.

Ingredients

• Chorizo sausage: brings a smoky boldness and bright color opt for fresh chorizo with quality spices
• Chicken breast: stays juicy after marinating seek out plump boneless skinless breasts for best results
• Yellow onion: forms the sweet savory base choose firm onions that feel heavy for their size
• Orange bell pepper: adds natural sweetness and vibrant color fresher peppers have taut skin and deep color
• Tomato paste: boosts the umami kick squeeze tubes often taste fresher than cans
• Tomato sauce: ties the sauce together check labels for fewer additives
• Heavy cream: makes the sauce luxuriously smooth always use real cream not substitutes
• All-purpose flour: helps thicken the sauce sift flour for a lump-free mix
• Fresh parsley: refreshes every bite choose bright green flat-leaf parsley for stronger flavor
• Salt, garlic powder, smoked paprika, dried oregano, chili flakes, black pepper: round out the flavor profile always use fresh spices for maximum aroma
• Asiago cheese topping: offers a sharp milky finish grate it from the block for best melt

Step-by-Step Instructions

Marinate the Chicken:

Mix oil garlic powder smoked paprika and salt to make a paste Coat diced chicken thoroughly and set aside for at least ten minutes This quick marination locks in flavor and keeps each piece tender

Cook the Meat:

Heat oil in a large skillet over medium heat Add chorizo and marinated chicken Cook for eight to ten minutes turning so all sides brown and proteins are cooked Remove the meat but keep the flavorful oil in the pan

Sauté the Vegetables:

Add more oil if needed then saute onion and bell pepper in the same skillet Stir often for about seven minutes until onion is translucent Add tomato paste and cook it for a couple of minutes so it caramelizes and deepens in color Pour in tomato sauce and heavy cream letting everything come to a gentle simmer

Thicken the Sauce:

In a small bowl blend flour with warm water until totally smooth Slowly drip this mixture into the skillet stirring without stopping to avoid lumps If texture gets too thick add a splash more water This creates a silkier sauce

Combine and Simmer:

Return cooked chicken and chorizo to the skillet Stir so every bite is coated Let simmer ten to fifteen minutes which thickens the sauce and lets flavors meld Stir gently to prevent burning

Add Seasonings and Pasta:

Sprinkle in the final garlic powder smoked paprika oregano chili flakes black pepper and half the parsley Add your cooked pasta which should be just under al dente Toss so sauce and pasta are fully combined and pasta absorbs all the flavors

Serve:

Plate immediately and finish with a shower of grated Asiago cheese and a last touch of fresh parsley for a hit of color

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My favorite part is the smoky aroma from chorizo as it sizzles with the chicken The smell fills my kitchen and takes me back to family nights when everyone gathered as soon as they caught a whiff of dinner

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days The sauce will thicken so add a splash of cream or milk before reheating for best results If freezing store without the Asiago cheese topping and thaw gently in the fridge before reheating on the stovetop

Ingredient Substitutions

You can use turkey chorizo or even plant-based sausage to fit your diet Swap chicken breast for boneless thighs for extra juiciness If heavy cream feels too rich try half-and-half though you might lose some silkiness Gluten-free flour works in place of all-purpose

Serving Suggestions

This pasta stands on its own but it shines next to a peppery arugula salad or garlic bread Finish with a squeeze of lemon for brightness or double the chili flakes if you love extra heat For a lighter touch skip the cheese topping and focus on more fresh herbs

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Cultural Context

This recipe brings together Spanish chorizo tradition with Italian-inspired creamy pasta It is a celebration of kitchen fusion perfect for family tables where no one minds a little mess as long as dinner tastes good

Common Recipe Questions

→ What type of chorizo works best in this pasta?

Spanish or Mexican chorizo both work; remove casings before cooking for a crumbly, flavorful bite.

→ Can I substitute chicken thighs for breast?

Yes, chicken thighs add even more juiciness and flavor. Dice them as you would the breast.

→ How do I thicken the sauce without lumps?

Whisk flour into warm water until smooth, then add slowly while stirring constantly for a creamy, lump-free sauce.

→ Is the Asiago cheese essential?

Asiago gives a nutty, sharp finish, but Parmesan or Pecorino can also be used if you prefer.

→ What pasta shape pairs best?

Short shapes like penne or rigatoni hold the creamy sauce well, but any favorite works for this dish.

→ How spicy is the finished pasta?

Chili flakes add heat, so adjust to taste; omit if you prefer a milder flavor profile.