Spicy Chorizo Pasta Recipe

If you’re craving something with a little heat and loads of flavor, this Spicy Chorizo Pasta Recipe might just become your new go-to comfort meal. It’s one of those recipes that balances the smoky, spicy kick of Mexican chorizo with tender chicken and a creamy sauce, all tossed together with the perfect pasta. I love how quickly it comes together—weeknights have never looked so good!

This dish works amazingly well when you want to impress without sweating over the stove for hours. Plus, the combination of spices and textures is a total crowd-pleaser, whether you’re cooking for family or a casual dinner with friends. Trust me, once you try this Spicy Chorizo Pasta Recipe, you’ll find yourself making it again and again.

Ingredients You’ll Need

Each ingredient here plays its part in layering those bold and balanced flavors you’ll love. When shopping, look for quality Mexican chorizo and fresh chicken tenders—they really make a difference in the dish’s overall taste and texture.

• Chicken tenders: Cutting these into bite-sized pieces helps them cook evenly and stay tender.
• Olive oil: Dividing the oil ensures the chorizo and chicken each get their perfect sear.
• Salt: Using it in stages helps control the seasoning for every layer.
• Smoked paprika: Adds a deep, smoky aroma that complements the chorizo’s spice.
• Garlic powder: Enhances the garlicky undertone without overpowering the sauce.
• Black pepper: Just a little kick to brighten the flavors.
• Onion powder: Brings out a subtle sweetness that balances heat.
• Oregano: Adds a fragrant herbaceous note typical of Mediterranean and Mexican dishes.
• Mexican chorizo: The star of the show! Choose fresh for the best flavor and texture.
• Garlic cloves: Fresh garlic gives the sauce that irresistible punch.
• Diced onion: Provides a mild sweetness and body to the sauce.
• Dry white wine: Adds acidity and depth—don’t skip it!
• Low-sodium chicken broth: Keeps the sauce balanced without overwhelming saltiness.
• Heavy cream: Creates that luscious, velvety sauce everyone loves.
• Shellbow pasta: Holds onto the sauce perfectly with its shape, making every bite delicious.
• Parmesan cheese: Grated fresh for a sharp, savory finish.
• Lemon juice: Just a splash to brighten and balance the richness.
• Pasta water: Magic ingredient to loosen the sauce and help it cling to the pasta.

Variations

I like mixing things up depending on my mood or what’s in the fridge. Feel free to tweak this Spicy Chorizo Pasta Recipe to make it your own—you’ll find the tweaks can be pretty fun and tasty.

• Vegetarian twist: Replace chicken and chorizo with spicy crumbled tempeh or lentils—I’ve done this when friends who don’t eat meat come over, and it’s surprisingly satisfying.
• Extra cheesy: Sprinkle in some mozzarella or sharp cheddar for a gooey, indulgent vibe—perfect for a cozy night in.
• Spice level: Add crushed red pepper flakes or swap smoked paprika with chipotle powder if you want to crank up the heat like I do sometimes.
• Herbs: Fresh basil or parsley stirred in at the end give a fresh lift to the hearty sauce.
• Different pasta shapes: If you don’t have shellbow, penne or rigatoni works great to catch the sauce just as well.

How to Make Spicy Chorizo Pasta Recipe

Step 1: Season and Sear the Chicken

Start by tossing your chicken tenders with half the salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano. I like to get my pan really hot and add half the olive oil before searing the chicken pieces until they’re golden and cooked through, about 4-5 minutes. This step locks in flavor and keeps the chicken juicy. Don’t overcrowd the pan—work in batches if needed.

Step 2: Cook the Chorizo

In the same pan, add the remaining olive oil and crumble in your Mexican chorizo. Cook it over medium heat, stirring occasionally until it’s nicely browned and fragrant. This is where your kitchen starts smelling incredible! If you see excess fat, you can drain some off to keep the sauce from becoming greasy.

Step 3: Build the Sauce

Add minced garlic and diced onion to the chorizo, sautéing until soft and aromatic—just a couple of minutes. Pour in the white wine and let it reduce by half; this intensifies the flavor and cooks out the alcohol. Then, stir in chicken broth and heavy cream, bringing it all to a gentle simmer.

Step 4: Cook the Pasta and Combine

While your sauce simmers, cook the shellbow pasta in salted boiling water until al dente. Remember to save about half a cup of that starchy pasta water before draining—that’s essential for adjusting your sauce consistency. Toss the pasta into the sauce along with the cooked chicken, parmesan cheese, lemon juice, and a splash of pasta water. Stir everything together until the sauce coats each shell beautifully.

How to Serve Spicy Chorizo Pasta Recipe

Garnishes

I’m a big fan of finishing this dish with a sprinkle of fresh chopped parsley or basil for color and freshness. Sometimes I add extra parmesan cheese on top and a few twists of freshly ground black pepper. It really elevates the final presentation and taste.

Side Dishes

For sides, I usually keep it simple—a crisp green salad with lemon vinaigrette works beautifully to cut through the richness. Garlic bread is another favorite, perfect for sopping up any leftover sauce. Roasted vegetables like asparagus or Brussels sprouts also complement this spicy pasta nicely.

Creative Ways to Present

For a dinner party, I like serving this Spicy Chorizo Pasta Recipe in individual rustic bowls with a carved wedge of lemon on the side—guests love squeezing fresh citrus on their portion. Another fun idea is layering it in a shallow casserole dish topped with extra parmesan and broiled until golden for a baked pasta twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and recommend using them within 2-3 days for the best flavor and texture. The sauce thickens a bit overnight but loosens up easily when reheated.

Freezing

This Spicy Chorizo Pasta Recipe freezes well if you want to batch cook. Just portion it out into freezer-safe containers, and it’ll keep for up to 3 months. When freezing, leave out the lemon juice until reheating to keep that bright citrus flavor fresh.

Reheating

To reheat, I warm it gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but stirring halfway through helps keep the cream sauce smooth and creamy.

FAQs

Final Thoughts

This Spicy Chorizo Pasta Recipe feels like a little celebration every time I make it. The way the bold flavors complement each other never fails to impress anyone at my table. I hope you enjoy making it as much as I do—it’s genuinely one of those dishes that comforts and excites your taste buds all at once. Trust me, once you try it, it’ll be a spicy staple in your kitchen too!

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