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Creamy Chicken Chorizo Pasta
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Creamy Chicken Chorizo Pasta

30 minServes 6Nutri-Score D€€
from @goldengracekitchen18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry30 ml
  • chicken breast (cut into bite-sized pieces)Meat680 g
  • chorizo links (sliced)Meat4 pieces
  • sweet smoked paprikaSpices30 g
  • garlic powderSpices15 g
  • garlic and herb seasoningSpices15 g
  • onion powderSpices15 g
  • thymeSpices5 g
  • black pepperSpices2.5 g
  • saltSpices5 g
  • spinach (diced)Produce60 g
  • gluten-free fusilli pastaGrains340 g
  • butterDairy56 g
  • chicken brothPantry120 ml
  • gluten-free flourPantry30 g
  • heavy creamDairy720 ml
  • Parmesan (shredded)Dairy170 g
  • mozzarella (shredded)Dairy170 g
  • pasta water (reserved from cooking)Other60 ml

per serving

Nutrition

807kcal

Carbs
50 g
Proteins
39 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Tongs

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil and cook the pasta until al dente.
    • Reserve some pasta water, then drain the pasta.
    Step 1

  2. Season the chicken

    • Combine the sweet smoked paprika, garlic powder, garlic and herb seasoning, onion powder, thyme, black pepper and salt.
    • Coat the chicken pieces evenly with the seasoning mix.
    Step 2

  3. Sear the chicken and chorizo

    • Heat the olive oil in a large pan over medium-high heat.
    • Add the chicken and cook until golden and cooked through.
    • Add the sliced chorizo and cook until it releases its flavor.
    Step 3

  4. Build the creamy sauce

    • Lower the heat, add the butter and let it melt.
    • Sprinkle in the gluten-free flour and stir to coat.
    • Pour in the chicken broth and stir until slightly thickened.
    Step 4

  5. Add cream and cheese

    • Pour in the heavy cream and simmer gently.
    • Stir in the shredded Parmesan and mozzarella until melted and smooth.
    Step 5

  6. Finish with spinach and pasta

    • Stir in the diced spinach and cook until wilted.
    • Add the drained pasta and toss to coat, loosening with pasta water as needed.
    • Serve hot.
    Step 6
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