A creamy, cheesy pasta dish featuring spicy chorizo and tender chicken, perfect for a weeknight family dinner. This recipe is easy to adapt for a gluten-free meal.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (such as fettuccine or penne)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces chorizo, casing removed
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 cups fresh spinach
Instructions
Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
Add chorizo to the skillet and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Stir in diced tomatoes (with their juice) and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes.
Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce is smooth and heated through.
Return chicken to the skillet. Add cooked pasta and spinach. Toss to combine, adding reserved pasta water a little at a time if needed to reach desired sauce consistency.
Season with salt and pepper to taste. Serve immediately.
Notes
For a gluten-free option, use gluten-free pasta.
Add a handful of fresh spinach in the last few minutes of cooking for added greens.
Adjust red pepper flakes for your preferred spice level.