Creamy Chorizo Pasta
Creamy Chorizo Pasta is a hearty pasta dish made with chorizo, chicken, tomato sauce, heavy cream, onion, bell pepper, smoked paprika, herbs, and Asiago cheese.
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Ingredients
For the Pasta
- 3 tbsp oil divided
- 1 lb chorizo sausage casings removed
- 1 large chicken breast diced into bite-sized cubes
- 1 medium yellow onion finely diced
- 1 orange bell pepper diced
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 2 cups heavy cream
- 2 tbsp all-purpose flour
- 1/3 cup fresh parsley chopped
- 2 tsp salt divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili flakes optional
- 1/2 tsp black pepper
- Cooked pasta prepared slightly under al dente
For the Chicken Marinade
- 1 tbsp oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
Optional Topping
- Freshly grated Asiago cheese
Instructions
- In a small bowl, combine the oil, garlic powder, smoked paprika, and salt for the chicken marinade.
- Stir until a smooth paste forms.
- Add the diced chicken to the marinade and coat evenly.
- Allow the chicken to marinate for approximately 10 minutes while preparing the remaining ingredients.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the chorizo sausage and marinated chicken to the skillet.
- Cook for 8 to 10 minutes, stirring occasionally, until the chorizo is browned and the chicken is fully cooked.
- Remove the cooked chorizo and chicken from the skillet and set aside.
- Leave the rendered oil in the skillet to flavor the sauce.
- Add the remaining oil to the same skillet, if needed.
- Add the finely diced onion and diced orange bell pepper.
- Sauté for approximately 7 minutes, or until the onion is translucent and the bell pepper has softened.
- Stir in the tomato paste.
- Cook for 1 to 2 minutes, stirring frequently, to deepen the flavor of the tomato paste.
- Add the tomato sauce and heavy cream.
- Stir until the sauce is fully combined and smooth.
- Bring the mixture to a gentle simmer.
- In a small bowl, whisk together the all-purpose flour and 1/2 cup warm water until smooth.
- Slowly pour the flour mixture into the sauce while stirring continuously to prevent lumps.
- If the sauce begins to form lumps, briefly remove the skillet from the heat and continue stirring until smooth.
- Return the skillet to a gentle simmer.
- Add the cooked chorizo and chicken back to the skillet.
- Stir until the meat is evenly coated in the sauce.
- Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Stir in the garlic powder, smoked paprika, dried oregano, chili flakes if using, black pepper, fresh parsley, and remaining salt as needed.
- Taste and adjust the seasoning carefully, as chorizo and cheese may already contain salt.
- Add the cooked pasta to the skillet.
- Toss thoroughly until the pasta is evenly coated in the creamy chorizo sauce.
- Allow the pasta to cook in the sauce for 1 to 2 minutes, if needed, until it reaches the desired texture.
- Remove from the heat.
- Serve hot with freshly grated Asiago cheese, if desired.
Notes
To make this Creamy Chorizo Pasta gluten free, use certified gluten-free pasta and cook it slightly under al dente before adding it to the sauce.
Replace the all-purpose flour with a certified gluten-free all-purpose flour blend or cornstarch slurry to thicken the sauce.
Confirm that the chorizo sausage is gluten free, as some brands may contain wheat-based fillers or additives.
Check that the tomato sauce, tomato paste, heavy cream, spices, parsley, oil, and Asiago cheese are gluten free and free from gluten-containing additives.
Use clean cookware, utensils, cutting boards, and serving dishes to prevent gluten cross-contact, especially when cooking for someone with celiac disease or gluten sensitivity.