Description
A flavorful and hearty Chicken and Chorizo Pasta combining tender strips of chicken breast with spicy Spanish chorizo, simmered in a creamy tomato sauce infused with garlic, white wine, and Italian seasoning, then tossed with perfectly cooked pasta for a satisfying meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (e.g., penne)
Meats
- 2 chicken breasts (cut into strips)
- 8.8 ounces Spanish chorizo sausage (sliced or chopped)
Other Ingredients
- 2 cloves garlic (minced)
- 1/3 cup dry white wine
- 2 dashes Italian seasoning
- 1 (14 fluid ounce) can diced tomatoes (with juices)
- 1 cup heavy/whipping cream
- Salt & pepper (to taste)
- Fresh parsley (chopped, optional)
- Freshly grated or shaved parmesan cheese (to taste, optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta al dente according to package directions. Drain and set aside.
- Prepare Meats: Cut chicken breasts into strips and slice or chop the chorizo sausage.
- Cook Chorizo: Heat a skillet over medium-high heat and add the chorizo. Cook for 5-7 minutes, stirring occasionally, until the chorizo renders its fat and becomes crisp.
- Cook Chicken: Reduce the heat to medium and add the chicken strips to the skillet. Cook for a few minutes, stirring periodically until the chicken starts to brown.
- Add Aromatics and Wine: Add minced garlic, white wine, and Italian seasoning to the pan. Cook and stir for 2 minutes to allow the flavors to meld and alcohol to cook off.
- Add Cream and Tomatoes: Stir in the heavy cream and diced tomatoes with their juices. Simmer for 5-7 minutes until the chicken is fully cooked but not overdone, allowing the sauce to thicken slightly.
- Season and Combine: Season the sauce with salt and pepper to taste. Toss the drained pasta with the sauce until evenly coated.
- Serve: Garnish with chopped fresh parsley and freshly grated or shaved parmesan cheese if desired. Serve immediately.
Notes
- Use penne or similarly shaped pasta that holds sauce well.
- Adjust the amount of cream based on your desired sauce thickness.
- For a spicier dish, use hot chorizo sausage.
- White wine can be substituted with chicken broth if preferred.
- Ensure chicken is fully cooked before serving (internal temperature of 165°F / 74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
