Description
A rich and flavorful creamy chicken and chorizo pasta dish featuring tender chicken thighs, spicy Spanish chorizo, and a luscious tomato and cream sauce, finished with fresh spinach and Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
Sauce Ingredients
- 120 grams Spanish chorizo sliced into 0.5cm rounds
- ½ small red onion finely diced
- 2 - 3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ cup heavy cream
- 40 grams Parmesan cheese very finely grated
- 1 tablespoon lemon juice
- 2 handfuls baby spinach leaves
- Salt and pepper to taste
Instructions
- Boil Pasta: Boil your pasta according to package instructions, undercooking by one minute to allow it to finish cooking in the sauce. Reserve one cup of pasta water before draining.
- Prepare Chicken: Dry the chicken thighs with paper towels, season both sides with salt and pepper, and lightly dust with flour if using.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat, place chicken thighs smooth side down, and cook for 7 minutes (reduce heat if browning too fast). Flip and cook for another 5 minutes or until cooked through. Set aside and keep warm wrapped in foil.
- Cook Chorizo: In the same pan, cook the sliced chorizo for 3 to 4 minutes until lightly golden on each side.
- Sauté Onion: Add diced red onion and a pinch of salt to the pan, cooking for 3 minutes until softened, lowering heat if browning.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Build Sauce Base: Add tomato paste and paprika, cooking for 2 minutes to develop flavors.
- Add Cream: Pour in heavy cream and stir well, bringing to a gentle simmer without boiling; adjust heat as necessary.
- Add Pasta Water: Mix in one-third cup of reserved pasta water, maintaining a gentle simmer.
- Melt Parmesan: Push chorizo to one side and add grated Parmesan in 2 to 3 batches, allowing each to melt fully before adding the next.
- Add Lemon Juice: Whisk in lemon juice quickly over low heat to avoid curdling.
- Combine Pasta and Spinach: Add cooked pasta and baby spinach, stirring and letting the mixture gently bubble for 1 to 2 minutes so the sauce thickens, coats the pasta, and the spinach wilts.
- Season and Serve: Taste and adjust seasoning with salt and pepper as desired, then serve immediately.
Notes
- Chicken: Boneless skinless thighs stay juicy and forgiving; chicken breast can be used but may require different cooking techniques.
- Flour: Light dusting on chicken creates a golden crust but is optional.
- Chorizo: Use cured Spanish chorizo, a firm sausage sliced, not fresh Mexican chorizo, for best flavor and rendered fat.
- Lemon Juice: Add last and mix quickly over low heat to prevent curdling in the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
