Loaded with spicy, crispy chunks of chorizo, this chicken and chorizo pasta is on the table in under 30 minutes. Full of zesty ingredients your family will love, this easy chorizo chicken pasta is a keeper!
½cupheavy creamOptional, add at the end to create a creamy sauce.
Instructions
Preheat oven to 400℉. Brush chicken or dish with olive oil and coat with onion powder, garlic powder and red pepper flakes. Bake until internal temperature reaches 160℉. Set aside.
Bring a large pot of salted water to a boil. Add pasta and prepare al dente. Reserve 1 cup of the pasta water and drain.
In a large skillet or dutch oven over medium high heat, add olive oil, diced onions and chorizo. Brown, stirring occasionally, for 3-5 minutes, until onions are softened.
Add minced garlic and red pepper flakes. Stir one minute.
Add tomatoes and juice. Allow to cook 5 minutes, stirring frequently and pressing tomatoes with a potato masher or the edge of a spatula to crush.
Toss in pasta and ¼ cup of reserved pasta water. Toss until coated, adding more pasta water if needed. Optional: add ⅓ cup heavy whipping cream to create a creamy sauce.
Add fresh cracked black pepper to taste and garnish with basil and parmesan.
Notes
Remove the pasta from the heat when it is al dente, so it doesn’t get soggy.
Fresh grated parmesan important - if you can, grate it fresh!
Fresh minced garlic cooks quickly, watch so it doesn’t burn.
Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!