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–+ servings

Beef Chorizo and Chicken Pasta

Creamy pasta with beef chorizo AND chicken - double the protein, double the flavor! The best way to describe this pasta is flavorFULL. The beef chorizo adds so much spice to the sauce so you don't even need to add much to the pasta for it to be the best you've ever had!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Yields6 servings
Print Recipe Pin Recipe
Servings6 servings

Ingredients

CHICKEN

  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano

SAUCE

  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1/4 cup tomato paste
  • 2 cups heavy cream
  • 2 tablespoons cream cheese
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1/2 cup freshly grated parmesan, more to taste

OTHER

  • 16 ounces rigatoni pasta or penne
  • 12 ounces beef chorizo
  • 1 to 2 tablespoons chopped parsley

Instructions 

CHICKEN

  1. In a bowl, add the chicken, olive oil, salt, paprika, garlic powder, black pepper, cumin, coriander, and oregano. Mix to marinade evenly.
  2. Heat an oiled skillet or pan over medium-high heat.
  3. Add the marinated chicken to the pan and cook on each side until golden brown, about 3 minutes on each side. Then drop the heat to low and allow the chicken to cook through to the center or the temperature registers 165°F. Remove the chicken from the pan.
  4. Allow the chicken to cool for 5 to 10 minutes and then chop into small pieces. Set aside.

PASTA

  1. Cook pasta according to package directions in salted water.
  2. Drain the pasta after cooked.

THE SAUCE

  1. In a saucepan over medium heat, add the beef chorizo. Cook for 6 to 7 minutes until browned. Transfer the chorizo to a plate, leaving a bit of the oil in the pan.
  2. In the same pan the chorizo was cooked in, melt down the butter and cook the garlic and tomato paste for 1 to 2 minutes.
  3. Then add the heavy cream, cream cheese, chili powder, dried basil, parmesan, and the cooked chorizo. Whisk together and bring to a simmer for a few minutes to thicken.
  4. Once it thickens, take off the heat and add back the pasta and parsley.
  5. Mix together to combine and then enjoy!

Notes

  • There is no salt in the sauce recipe if you noticed! This is because the chorizo is already very salty so when it’s mixed into the sauce along with the parmesan, the sauce naturally gets salted too. Of course, taste it and adjust it as needed for your taste.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!