Description
This Creamy Chorizo Pasta is a 30 minute meal, made all in one pot! It's hearty and full of flavor with a touch of heat.
Ingredients
- 1 lb chicken breast (about 2 breasts) trimmed and cut into 2 inch cubes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 8 ounces mild ground chorizo
- 3 cups dry caserecce pasta (or penne, mezze penne, or small shells), measured dry
- 2 and 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup roasted red peppers, drained, cut into strips, then diced
- 1 and 1/2 cup parmigiano reggiano cheese
- 2 tablespoons fresh parsley or fresh basil for topping (Optional)
Instructions
- Pat dry the chicken breast and slice it in small cubes. Season with salt and pepper.
- Heat a dutch oven to medium heat and add in the butter and olive oil. Allow the olive oil to warm up for a minute and then add in the chicken breast. Cook for 3 minutes.
- Using tongs or a spatula, flip each piece of chicken over to the other side and cook for an additional 3 minutes.
- Remove the chicken to a plate and set aside. Note: The chicken may not be internally cooked all the way. It will finish cooking in the pot in the later steps.
- Into the empty pot, with only browned bits, pour in the shallot. Stir and cook for 1 minute. Add in the garlic and stir and cook for about 30-60 seconds until fragrant.
- Add in the Chorizo to the dutch oven and with a wooden spoon, start to break apart the meat. You want to continue to break up the chorizo for about 4 minutes as it cooks.
- Reduce the heat to medium low. Add in the chicken, pasta, chicken stock, and heavy cream. Stir really well and try to get the pasta down into the broth as much as possible. Cover and cook for 10 minutes.
- Remove the cover, stir again well. Place cover back on and cook for another 5 minutes.
- The pasta should be cooked al dente, firm when bitten into, at this point. Stir in the roasted red peppers. Then, turn the heat off completely and stir in the parmesan cheese. Add salt and pepper to taste.
- This easy, one pot pasta is ready to serve! If desired, top with fresh basil or parsley and/or more parmesan cheese.
Notes
Parmigiano Reggiano cheese from a block is highly recommended for this recipe. If you need to use a cheaper version, just make sure it's from a block and not pre-shredded in a bag. Pre-shredded use contains an anti-caking agent and doesn't melt as well.
Butter and olive oil are used in combination in this recipe for a buttery taste with a higher burning point. Make sure to use both to avoid burning the butter when cooking the chicken.
If the pasta isn't cooked enough for you at the end of the 15 minutes, cover and cook for another 3-5 minutes. If it looks like more chicken stock is needed, add in 1/4 cup before cooking for the additional time.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: italian