Creamy Chicken Chorizo Pasta (Printable Recipe Version)
Creamy chicken, chorizo, and peppers blend in a luscious, smoky pasta finished with Asiago.
# Ingredients You’ll Need:
→ For the Pasta
01 -
3 tablespoons oil, divided
02 -
1 lb chorizo sausage, casings removed
03 -
1 large chicken breast, diced into bite-sized cubes
04 -
1 medium yellow onion, finely diced
05 -
1 orange bell pepper, diced
06 -
2 tablespoons tomato paste
07 -
1 cup tomato sauce
08 -
2 cups heavy cream
09 -
2 tablespoons all-purpose flour
10 -
⅓ cup fresh parsley, chopped
11 -
2 teaspoons salt, divided
12 -
1 teaspoon garlic powder
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon dried oregano
15 -
½ teaspoon chili flakes, optional for extra heat
16 -
½ teaspoon black pepper
→ For the Chicken Marinade
17 -
1 tablespoon oil
18 -
1 teaspoon garlic powder
19 -
1 teaspoon smoked paprika
20 -
1 teaspoon salt
→ Optional Topping
21 -
Freshly grated Asiago cheese
# Steps to Make It:
01 -
In a small bowl, mix the marinade ingredients until they form a smooth paste. Coat the chicken cubes evenly and let marinate for about 10 minutes while you prepare the remaining ingredients.
02 -
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo and marinated chicken, cooking until both are golden and cooked through, about 8-10 minutes. Remove from the skillet and set aside, leaving any rendered oil in the pan for added flavor.
03 -
In the same skillet, add the remaining oil, followed by the onion and bell pepper. Sauté for about 7 minutes or until the onion becomes translucent. Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor, then add the tomato sauce and heavy cream. Bring the mixture to a gentle simmer.
04 -
In a small bowl, whisk together the flour and ½ cup of warm water until smooth. Slowly pour the mixture into the sauce, stirring continuously to avoid lumps. If needed, briefly remove the skillet from the heat to ensure a smooth, lump-free texture before returning it to a simmer.
05 -
Return the cooked chorizo and chicken to the skillet. Allow everything to simmer together for 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and become creamy.
06 -
Stir in the garlic powder, smoked paprika, oregano, chili flakes (if using), black pepper, and fresh parsley. Add your al dente pasta, tossing it thoroughly in the sauce. Remember to cook your pasta a couple of minutes under al dente, as it will continue cooking in the sauce.
07 -
Top each serving with freshly grated Asiago cheese and enjoy your flavorful, creamy Chicken Chorizo Pasta!