Description
This Spicy Chorizo Pasta combines tender chicken, flavorful Mexican chorizo, and a creamy, smoky sauce that’s rich with garlic and Parmesan. The addition of white wine and lemon juice balances the heat and creaminess, making this dish a perfect hearty meal for pasta lovers who enjoy a bit of spice. Cooked on the stovetop, it’s a relatively quick and satisfying dinner option.
Ingredients
Scale
Protein
- 14 oz chicken tenders, cut into bite-sized pieces (about 1-inch)
- 14 oz Mexican chorizo
Vegetables & Aromatics
- 3 large garlic cloves
- 1/2 cup diced onion
Liquids & Dairy
- 1 tbsp olive oil, divided
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup pasta water or more (reserved from pasta cooking)
- 1/2 cup Parmesan cheese
- 1 tbsp lemon juice
Spices & Seasonings
- 1 tsp salt, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp oregano
Pasta
- 1 lb shellbow pasta
Instructions
- Prepare the Chicken: In a bowl, toss the chicken tenders with half the olive oil, 1/2 teaspoon salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano to coat evenly. This step seasons the chicken and prepares it for frying.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Chorizo and Aromatics: In the same skillet, add the remaining olive oil if needed. Remove the casings from the Mexican chorizo and crumble it into the hot skillet. Add diced onion and minced garlic cloves. Cook, stirring frequently, until the chorizo is fully cooked and onions are translucent, about 5 minutes.
- Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, which will take about 2-3 minutes. This adds depth to the sauce.
- Add Broth and Cream: Pour in the low-sodium chicken broth followed by the heavy cream. Stir to combine and bring to a gentle simmer, allowing the sauce to thicken, about 4-5 minutes.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the shellbow pasta and cook according to package instructions until al dente. Reserve 1/2 cup or more of pasta water before draining the pasta.
- Combine Ingredients: Add the cooked chicken back to the skillet with the chorizo cream sauce, then stir in the drained pasta. Add Parmesan cheese and lemon juice. If the sauce seems too thick, gradually add reserved pasta water to reach desired consistency. Stir until everything is well coated and heated through.
- Final Seasoning and Serve: Taste and adjust salt if necessary. Serve immediately, garnished with extra Parmesan if desired.
Notes
- Reserve pasta water when draining as it helps to loosen the sauce and bind the pasta.
- Use low-sodium chicken broth to control the salt level in the dish.
- For more heat, add crushed red pepper flakes during cooking of the chorizo.
- If white wine is not available, dry vermouth or extra broth can be used as a substitute.
- This dish can be garnished with fresh parsley or basil for a fresh finish.
Keywords: Spicy chorizo pasta, creamy pasta, chicken pasta recipe, Mexican chorizo, easy dinner recipe, stovetop pasta