Creamy Chicken and Chorizo Pasta Recipe

Name: Creamy Chicken and Chorizo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces dried penne; 3 tablespoons olive oil; 1/2 cup sweet onion (diced); 2 teaspoons Italian seasoning; 1 1/2 teaspoons dried oregano (add more according to your taste); 1 teaspoon paprika; 1/2 teaspoon cayenne red pepper; 2 large boneless (skinless chicken breasts, cubed); 6 ounces Spanish chorizo; 1 red bell pepper (diced); 4 garlic cloves (minced); 1/2 cup roasted red peppers (chopped); 3 tablespoons tomato paste; 1 - 16 ounces can diced tomatoes; 3 tablespoons olive oil; 1 cup heavy cream; 1/2 cup freshly grated parmesan cheese (and more for serving); Fresh parsley (chopped for garnish); Crushred red pepper (for garnish)

This Creamy Chicken and Chorizo Pasta Recipe is an easy weeknight meal that your family will love. Pasta is mixed with diced chicken, ground chorizo, red bell peppers, roasted red peppers, diced tomatoes, cream and Parmesan cheese to create a flavorful, comforting pasta dish.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories1039

Ingredients

4 servings

12 ounces dried penne
3 tablespoons olive oil
1/2 cup sweet onion (diced)
2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano (add more according to your taste)
1 teaspoon paprika
1/2 teaspoon cayenne red pepper
2 large boneless (skinless chicken breasts, cubed)
6 ounces Spanish chorizo
1 red bell pepper (diced)
4 garlic cloves (minced)
1/2 cup roasted red peppers (chopped)
3 tablespoons tomato paste
1 - 16 ounces can diced tomatoes
3 tablespoons olive oil
1 cup heavy cream
1/2 cup freshly grated parmesan cheese (and more for serving)
Fresh parsley (chopped for garnish)
Crushred red pepper (for garnish)

Method

1
In a large pot bring water a boil over medium high heat. Once boiling add the pasta and cook until al dente reserving 1/2 cup of pasta water.
2
While the pasta cooks heat a large skillet add olive oil over medium heat. Add the onion with the Italian seasoning, oregano, paprika and cayenne red pepper and sauté for 2 minutes.
3
Add the red bell pepper and garlic and sauté for 4 more minutes.
4
Add the roasted red peppers, the cubed chicken and the chorizo and cook for another 8-10 minutes or until the chicken is cooked through and the chorizo is no longer pink.
5
Add the tomato paste and diced tomatoes and mix well. Turn the heat to low and simmer the sauce for 10 minutes.
6
Stir in the cream and the pasta and mix well. If the pasta is too thick you can stir in some of the reserved pasta water.
7
Serve with fresh Parmesan cheese and fresh parsley.

Notes

Storage: Refrigerate up to 4 days. Not recommended for freezing since the cream sauce can separate when thawed. Chorizo Type: If using cured Spanish chorizo, slice rather than crumble. If using raw Mexican-style chorizo, crumble and cook through like ground sausage. Dairy-Free: Leave out the cream and Parmesan for a lighter, non-creamy version. The sauce will be thinner but still flavorful from the chorizo and tomatoes. Thin the Sauce: Add reserved pasta water a couple tablespoons at a time if the sauce is too thick.