Chicken Chorizo Pasta
Serves 8
15 mins prep
30 mins cook
45 mins total
Tender pasta shells are mixed with chorizo and seasoned shredded chicken in a cream cheese and tomato based sauce for a truly FLAVORFUL comfort food dinner recipe! Ready in 45 minutes, EASY, and with just the right amount of heat to have everyone asking for seconds!
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To a large stockpot, cook the pasta according to package directions; drain and set aside when done. While it boils, move along in the recipe.
To a small bowl, add the cumin, smoked paprika, pepper, and stir to combine.
Evenly press this seasoning mixture over both sides of both chicken breasts using clean hands and fingers to help it adhere well; set aside.
To a large Dutch oven, add the olive oil, chorizo* (remove it from the casing if it's in one), and cook for about 4 to 5 minutes over medium-high heat. Use a wooden spoon to crumble the chorizo as it cooks to ensure even cooking.
Push the chorizo to the outside ring or perimeter of the Dutch oven, leaving a bare area in which to add the chicken breasts.
Add the chicken breasts and allow them to sear for about 2 to 3 minutes per side. Tip - This infuses the chicken with the rich sweet and spicy flavors of the chorizo since it will be searing atop a bit of the grease. And searing the chicken also creates a flavorful crust that provides an appetizing color and more importantly seals in moisture so don't skip the searing step on both sides.
Carefully pour in the chicken broth (use caution it will likely bubble up and steam).
Sprinkle the red onion, garlic, and diced jalapeno evenly over the chicken breasts and chorizo.
Reduce the heat to medium, cover, and cook for 12 to 15 minutes, or until the chicken and chorizo are both done and cooked through.
Remove the chicken and place it on a large cutting board or in bowl; set aside and allow it to rest momentarily.
To the Dutch oven with the chorizo, add the cubed cream cheese, heavy cream, and stir continuously until the cream cheese has melted and the mixture can be stirred smooth.
Shred the chicken with two forks (or add it to the bowl of a stand mixer fitted with the paddle attachment and allow the paddle to shred it) and add the chicken to the Dutch oven. Stir to combine and mix with the chorizo and cream sauce.
Add the canned diced tomatoes (make sure to drain them) and stir to combine.
Add the pasta and stir to combine and coat evenly. Cook for about 5 minutes over medium-low heat, or until everything is warmed through as desired.
Taste the dish and if desired, add salt, to taste, or make any other flavor adjustments as necessary.
Garnish with cilantro to taste, optionally garnish with jalapeno sliced, and optionally sprinkle with Parmesan cheese, to taste. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.