Chicken and Chorizo Pasta
If you love creamy chicken pasta, you will absolutely love this creamy chicken and chorizo pasta recipe. This decadent pasta dish is made with pesto grilled chicken, crispy chorizo, and a delicious garlic cream sauce.
Ingredients
- 8 oz Pasta I prefer to use shorter pasta noodles
- 7 oz chorizo
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp Seasoning Salt Lawrys
- 1 tbsp basil paste or 1 tbsp fresh basil leaves, minced
- 2 tbsp garlic paste or 4 cloves garlic
- 1 cup heavy cream
- 1 cup reserved pasta water
- 1 tsp garlic powder
- 1/2 cup parmesan cheese
- 4 oz spinach from a bag
Instructions
- Boil your pasta. Cook it until it is al dente as it will cook a little longer in the cream sauce. Also, do not discard all of the pasta water. Make sure to reserve 1 cup of pasta water before you drain your pasta. This will help thicken your sauce
- Cook your chorizo. I pre cut the chorizo into little slices. Cook the chorizo until it is starting to brown and the oils have come out of it.
- Cut your chicken. I started out with two chicken breasts. I cut each one down the middle and then I cut each piece into 1/2″ strips. Season your chicken with seasoning salt and then add to pan with the basil paste. Mix well.
- Cook your chicken pieces for 4-5 minutes per side. You want to get a light golden brown sear on each piece. Once they are cooked, add them to a plate to rest.
- Add oil to the pan and turn the heat to medium. Add minced garlic to the pan and let it get lightly golden brown. Then, add cream, parmesan, and reserved pasta water. Bring the mixture to a boil and then bring it down to low while mixing it.
- Let your cream sauce reduce for about 3 minutes and once it starts to get slightly thicker, add your pasta. Add the remaining teaspoon of garlic powder, another 1/2 tsp of sea salt, and some black pepper.
- Once the sauce gets thick, add in your chorizo and chicken and spinach. Cook for additional minute and mix well.