Description
This Creamy Chicken and Chorizo Pasta is a flavorful Italian-inspired dinner featuring tender chicken thighs, spicy Spanish chorizo, and a rich creamy sauce with Parmesan and spinach. The sauce layers deep flavors with tomato paste, paprika, and lemon juice for a deliciously balanced pasta dish.
Ingredients
Scale
Main Ingredients
- 200 grams dried pasta
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
Sauce Ingredients
- 120 grams Spanish chorizo sliced into 0.5cm rounds
- ½ small red onion finely diced
- 3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ 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
- Cook Pasta: Boil the pasta according to package instructions, undercooking it by one minute. Reserve a cup of pasta water before draining.
- Prepare Chicken: Dry chicken thighs with paper towels, season with salt and pepper, and lightly dust with flour if using.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Place chicken thighs smooth side down and cook for 7 minutes, adjusting heat if browning too fast. Flip and cook for 5 more minutes until cooked through. Set aside covered with foil.
- Cook Chorizo: In the same pan, cook chorizo for 3 to 4 minutes until lightly golden on each side.
- Sauté Onion: Add red onion and a pinch of salt to the pan. Cook for 3 minutes until softened, lowering heat if browning too fast.
- Add Garlic: Stir in minced garlic and cook for 30 seconds.
- Add Tomato Paste and Paprika: Add tomato paste and paprika, and cook for 2 minutes to build flavor.
- Add Cream: Pour in heavy cream, mix well, and bring to a gentle simmer without boiling.
- Add Pasta Water: Stir in ⅓ cup reserved pasta water and bring back to a gentle simmer.
- Add Parmesan: Push chorizo to the side and gradually add grated Parmesan in 2 to 3 additions, mixing to melt each before adding more.
- Add Lemon Juice: Whisk in lemon juice quickly to prevent curdling.
- Combine Pasta and Spinach: Add cooked pasta and spinach to the pan. Mix and simmer gently for 1 to 2 minutes until sauce thickens and spinach wilts. Season to taste.
Notes
- Chicken: Boneless, skinless chicken thighs stay juicy and are forgiving; chicken breast can be used with adjusted cooking.
- Flour: Dusting chicken with flour before frying helps create a golden crust but is optional.
- Chorizo: Use firm cured Spanish chorizo that can be sliced, not fresh Mexican chorizo, for the best flavor and rendered fat.
- Lemon: To avoid curdling when adding lemon juice, keep heat low and add it quickly at the end with the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
