Description
A rich and flavorful creamy chicken and chorizo pasta combining juicy chicken thighs, spicy Spanish chorizo, and a luscious cream sauce with Parmesan and spinach, perfect for a comforting Italian-inspired dinner.
Ingredients
Scale
Main Ingredients
- 200 grams dried pasta
- 1 tablespoon flour (optional)
- 2 boneless skinless chicken thighs
- 1 tablespoon olive oil
Sauce Ingredients
- 120 grams Spanish chorizo sliced into 0.5cm rounds
- ½ small red onion finely diced
- 3 fresh garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ¾ cup heavy cream
- 40 grams Parmesan cheese very finely grated
- 1 tablespoon lemon juice
- 2 handfuls baby spinach leaves
- salt and pepper to taste
Instructions
- Cook Pasta: Boil the pasta according to package instructions, undercooking by one minute so it finishes cooking in the sauce. Reserve one cup of pasta water, then drain the pasta.
- Prepare Chicken: Pat the chicken thighs dry, season both sides with salt and pepper, and lightly dust with flour if using.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down and cook for 7 minutes, lowering heat if browning too quickly. Flip and cook for an additional 5 minutes or until cooked through. Remove and keep warm wrapped loosely in foil.
- Cook Chorizo: In the same pan, cook sliced chorizo for 3 to 4 minutes until lightly golden on both sides.
- Sauté Onion: Add diced red onion and a pinch of salt to the pan, cooking for 3 minutes until softened, lowering heat if browning.
- Add Garlic: Stir in minced garlic and cook for 30 seconds.
- Add Tomato Paste and Paprika: Add tomato paste and paprika, cooking for 2 minutes to develop flavor.
- Add Cream: Pour in heavy cream and stir to combine, bringing to a gentle simmer without boiling. Adjust heat as needed.
- Deglaze with Pasta Water: Add ⅓ cup reserved pasta water, mixing well and returning to a gentle simmer.
- Incorporate Parmesan: Push chorizo to one side of the pan and gradually add grated Parmesan in 2 to 3 batches, stirring to melt before adding more.
- Add Lemon Juice: Quickly whisk in lemon juice, ensuring the heat stays low to prevent curdling.
- Combine Pasta and Spinach: Add cooked pasta and baby spinach, stirring to mix. Let it gently bubble for 1 to 2 minutes until the sauce thickens and spinach wilts. Season to taste.
Notes
- Chicken thighs are preferred for juiciness, but chicken breast can be used with careful pan-frying.
- Lightly dusting chicken with flour before frying helps achieve a golden crust but is optional.
- Use cured Spanish chorizo, not fresh Mexican chorizo, for better flavor and texture.
- Add lemon juice at low heat and stir quickly to avoid curdling the cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
