5 from 3 votes
Creamy Chicken and Chorizo Pasta (no tomato)
This easy creamy chicken and chorizo pasta dish makes a satisfying and delicious meal perfect for a weeknight.
Cook Time
30 mins
Total Time
30 mins
Servings:
2
Calories:
817 kcal
Course:
Main Course
Cuisine:
Mexican, International
Ingredients
- 4 ounces orecchiette pasta uncooked
- 1 tablespoon olive oil mild
- 1 ½ tablespoons white onion diced, or yellow onion
- 4 ounces Mexican chorizo sausage bulk
- 3 ounces chicken breast boneless, skinless, cut into bite-sized pieces
- 2 large garlic cloves, peeled and minced or pressed
- 6 cremini mushrooms stems removed, caps quartered
- ¾ cup bell pepper diced, any color or color combination
- 1 pinch cinnamon ground, optional
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- parsley optional, for garnish
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.
Cup of Yum
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.