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Spicy Chorizo Pasta

In our Spicy Chorizo Pasta you'll find little bits of salty spice-filled Mexican chorizo in each creamy puddle-filled shellbow bite, tender seasoned chicken, and just enough creamy sauce to coat the noodles ever so slightly. This easy, unassuming pasta is a recipe you'll want in your back pocket when you're cravin a little cmfort, a little spice, and whole lotta pasta.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 people
Calories: 577 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 14 oz chicken tenders, cut into bite-sized pieces (about 1-inch)
  • 1 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 14 oz Mexican chorizo
  • 3 large garlic cloves
  • 1/2 cup diced onion
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 lb shellbow pasta
  • 1/2 cup Parmesan Cheese
  • 1 tbsp lemon juice
  • 1/2 cup pasta water or more

Instructions

    Cup of Yum
  1. Bring a large pot of water to a rolling boil. Season with a generous amount of salt It should be almost as salty as the sea. Add chicken to a large bowl. Drizzle with a teaspoon of olive oil. Sprinkle with 3/4 teaspoon salt, paprika, garlic powder, onion powder, oregano, and black pepper. Use hands to coat the chicken. Set aside.
  2. Heat a large cast iron skillet (we use a 12") or a similar sized skillet with high sides to a medium-high heat. Add the chorizo. Spread it out in the bottom of the pan and let it brown. Try not to move it too much so the surface can brown. After the chorizo has cooked for a bit, use a wooden spoon to break up the meat. Continue to brown  until the chorizo is cooked through, it should take about 8-10 minutes.
  3. When the chorizo has been fully cooked, use a slotted spoon to transfer the chorizo to a colander so the fat can drain. If there is any more than a tablespoon of fat left in the skillet, remove it. Add the marinated chicken to the skillet. Let the chicken brown and then flip over. Continue to brown until cooked through. Remove from the pan and transfer to the same plate as the chorizo. 
  4. Turn the heat down to medium and add two teaspoons of olive oil to the pan. When the oil is hot, add the onion. Saute the onion until it starts to soften, about 3-4 minutes. Add the garlic and cook another 1-2 minutes. Be sure the garlic doesn't burn. 
  5. Add in the white wine. Use a wooden spoon to scrape up all the bits at the bottom of the pan. Simmer for 1-2 minutes and then stir in the chicken stock, cream, and remaining 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until the sauce has thickened, about 5-6 minutes.
  6. When the sauce has thickned, drop the pasta into the boiling water. Cook it about 1-2 minutes shy of aldente. 
  7. While the pasta cooks, add the chorizo and chicken back to pan with the sauce. Toss. Season to taste with salt and pepper. Use a sieve to transfer the pasta to the sauce and chorizo. If you don't have a sieve, remove 1 cup of the pasta water. Drain pasta in a colander and then transfer to the sauce. Add 1/2 cup of starchy pasta water, parmesan cheese and lemon juice to the pasta, sauce and meat. Gently stir everything together until the cheese has melted. Season to taste with salt and pepper. 

Nutrition Information

Serving 1serving Calories 577kcal (29%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 28g (43%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 108mg (36%) Sodium 1067mg (44%) Potassium 406mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 804IU (16%) Vitamin C 3mg (3%) Calcium 118mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 577

% Daily Value*

Serving 1serving
Calories 577kcal 29%
Carbohydrates 46g 15%
Protein 30g 60%
Fat 28g 43%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 1067mg 44%
Potassium 406mg 9%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 804IU 16%
Vitamin C 3mg 3%
Calcium 118mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.