Description
This Spicy Chorizo Pasta combines tender chicken, flavorful Mexican chorizo, and a creamy, smoky sauce infused with garlic, smoked paprika, and Parmesan cheese. Perfectly cooked shellbow pasta soaks up the rich, spicy sauce for a satisfying and hearty meal with a zesty lemon finish.
Ingredients
Scale
Meat and Protein
- 14 oz chicken tenders, cut into bite-sized pieces (about 1-inch)
- 14 oz Mexican chorizo
Vegetables and Aromatics
- 3 large garlic cloves, minced
- 1/2 cup diced onion
Spices and 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
Liquids
- 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 (reserved from cooking shellbow pasta), more as needed
- 1 tbsp lemon juice
Pasta and Cheese
- 1 lb shellbow pasta
- 1/2 cup Parmesan cheese, grated
Instructions
- Prepare the chicken: Season the bite-sized chicken tenders with 1/2 teaspoon salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano. Set aside while you begin the sauce.
- Cook the pasta: Bring a large pot of salted water to boil and cook the shellbow pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set aside.
- Brown the chicken: Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté chorizo and aromatics: In the same skillet, add the remaining 1/2 tablespoon olive oil. Remove casing from the Mexican chorizo and crumble it into the skillet. Cook until browned and fragrant, about 4 minutes. Add the diced onion and minced garlic cloves; sauté until onion is translucent and garlic is aromatic, about 2-3 minutes.
- Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Let the wine reduce by half, approximately 3-4 minutes.
- Add broth and cream: Stir in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 5 minutes.
- Combine chicken and pasta: Return the cooked chicken to the skillet, stirring to combine. Add the drained shellbow pasta and 1/2 cup of reserved pasta water to loosen the sauce as needed. Stir in the grated Parmesan cheese and lemon juice, mixing until the cheese melts and the sauce coats the pasta evenly.
- Adjust seasoning and serve: Taste and add additional salt or pasta water to achieve desired consistency and seasoning. Serve immediately, optionally garnished with extra Parmesan or fresh herbs.
Notes
- Reserve pasta water to help adjust the sauce consistency and ensure it clings nicely to the pasta.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- If white wine is unavailable, substitute with additional chicken broth and a splash of lemon juice for acidity.
- For a spicier kick, add crushed red pepper flakes during the chorizo sauté step.
- Parmesan cheese adds a nutty depth; do not substitute with milder cheeses to retain flavor balance.
Keywords: Spicy Chorizo Pasta, Mexican chorizo, creamy pasta, shellbow pasta recipe, smoky paprika pasta, chicken chorizo pasta, easy pasta dinner