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Spicy Chorizo Pasta Recipe

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★★★★★

4.6 from 129 reviews

This Spicy Chorizo Pasta recipe combines tender chicken tenders and flavorful Mexican chorizo with a creamy, garlicky sauce enhanced by smoked paprika, white wine, and parmesan cheese. Perfectly cooked shellbow pasta is tossed in the rich sauce, creating a comforting and spicy dish that is both easy to prepare and packed with flavor.

Ingredients

Scale

Protein

  • 14 oz chicken tenders, cut into bite-sized pieces (about 1-inch)
  • 14 oz Mexican chorizo

Seasonings & Spices

  • 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

Vegetables & Aromatics

  • 3 large garlic cloves
  • 1/2 cup diced onion

Liquids

  • 1 tbsp olive oil, divided
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 1/2 cup pasta water or more

Pasta & Cheese

  • 1 lb shellbow pasta
  • 1/2 cup parmesan cheese

Instructions

  1. Prepare the Chicken: In a medium bowl, toss the chicken tenders with half of the salt, smoked paprika, garlic powder, black pepper, onion powder, and oregano until evenly coated. Set aside.
  2. Cook the Chicken: Heat half of the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Chorizo: In the same skillet, add the Mexican chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5 minutes. Remove excess rendered fat if desired.
  4. Sauté Aromatics: Add the remaining olive oil to the skillet, then sauté the diced onion and minced garlic cloves until softened and fragrant, about 2-3 minutes.
  5. Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 3-4 minutes.
  6. Add Broth and Cream: Stir in the low-sodium chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
  7. Cook Pasta: Meanwhile, cook shellbow pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup or more of pasta cooking water before draining.
  8. Combine Ingredients: Add the cooked chicken and chorizo back into the skillet with the sauce. Stir in the parmesan cheese, lemon juice, and some reserved pasta water to reach desired sauce consistency.
  9. Toss Pasta: Add the drained pasta to the skillet and toss thoroughly to coat the pasta evenly with the spicy, creamy sauce. Adjust seasoning and add more pasta water if needed.
  10. Serve: Serve the spicy chorizo pasta hot, garnished with extra parmesan if desired.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the dish.
  • If you prefer less spice, reduce the smoked paprika or omit some of the chorizo.
  • Pasta water contains starch which helps to bind and thicken the sauce; add gradually to get the right consistency.
  • White wine can be substituted with additional chicken broth if preferred.
  • For a lighter version, substitute heavy cream with half-and-half or use a cream alternative.

Keywords: spicy chorizo pasta, creamy pasta recipe, Mexican chorizo, chicken pasta dinner, easy stovetop pasta

Find it online: https://busyrecipe.com/spicy-chorizo-pasta-recipe/