Creamy Chicken and Chorizo Pasta (no tomato)

Name: Creamy Chicken and Chorizo Pasta (no tomato)
Cook time: 30 min
Total time: 30 min
Yield: 2 serving
Ingredients: 4 ounces orecchiette pasta, uncooked; 1 tablespoon mild olive oil; 1 ½ tablespoons diced white or yellow onion; 4 ounces bulk Mexican chorizo sausage; 3 ounces boneless, skinless chicken breast, cut into bite-sized pieces; 2 large garlic cloves, peeled and minced or pressed through a garlic press; 6 cremini mushrooms, stems removed, caps quartered; ¾ cup diced bell pepper, any color or color combination*; 1 pinch ground cinnamon (optional)**; 1 cup heavy cream; salt and pepper, to taste; parsley

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
2
Calories
817 kcal
Course
Main Course
Cuisine
Mexican, International

Creamy Chicken and Chorizo Pasta (no tomato)

Eden Kelley

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This easy creamy chicken and chorizo pasta dish makes a satisfying and delicious meal perfect for a weeknight.

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Ingredients

Servings

4 ounces orecchiette pasta, uncooked
1 tablespoon mild olive oil
1 ½ tablespoons diced white or yellow onion
4 ounces bulk Mexican chorizo sausage
3 ounces boneless, skinless chicken breast, cut into bite-sized pieces
2 large garlic cloves, peeled and minced or pressed through a garlic press
6 cremini mushrooms, stems removed, caps quartered
¾ cup diced bell pepper, any color or color combination*
1 pinch ground cinnamon (optional)**
1 cup heavy cream
salt and pepper, to taste
parsley optional, for garnish

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Instructions

Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, prep the vegetables and the chicken.
Heat the oil in a skillet until shimmering.
Add onion and saute on medium heat until starting to soften (1 to 2 minutes).
Add chorizo and chicken and cook until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk sausage into bite-sized chunks.
Stir in garlic, mushrooms, bell pepper and cinnamon (if using). Cook until the vegetables are starting to soften (about 3 minutes), stirring often.
Pour in the cream. Bring to a boil and cook, stirring continuously, until the sauce has thickened (a few minutes).
Season the sauce with salt and pepper, then stir in the pasta. Sprinkle with parsley (optional) and serve.

Notes

*You need about ¾ of one small (6-ounce) bell pepper for that.
**Ground cinnamon pairs really well with the remaining flavors of this cream sauce. But, if you don't like the idea of it, you can easily just leave it out.
Storage: Store pasta and sauce either separately or mixed together in an airtight container in the fridge. Reheat gently on low heat, stirring continuously.