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Homemade Creamy Chicken and Chorizo Pasta (no tomato) photo

Creamy Chicken and Chorizo Pasta (no tomato)

This Creamy Chicken and Chorizo Pasta is a weeknight winner! Indulge in rich flavors and a luscious sauce that clings to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 ounces orecchiette pasta
  • 1 tablespoon mild olive oil
  • 1 tablespoon diced white or yellow onion
  • 4 ounces bulk Mexican chorizo sausage
  • 3 ounces boneless, skinless chicken breast cut into bite-sized pieces
  • 2 large garlic cloves peeled and minced
  • 6 cremini mushrooms quartered
  • 1 cup diced bell pepper mix colors for visual appeal
  • 1 pinch ground cinnamon (optional)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parsley (optional, for garnish)

Equipment

  • Large pot
  • Skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add the 4 ounces of orecchiette pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
  2. In a large skillet, heat 1 tablespoon of mild olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
  3. Add the 4 ounces of bulk Mexican chorizo sausage to the skillet. Cook for about 5 minutes, breaking it apart with your spatula as it browns.
  4. Add the bite-sized pieces of chicken breast to the skillet. Season with salt and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
  5. Stir in the minced garlic, quartered cremini mushrooms, and diced bell pepper. Continue to sauté for another 3-4 minutes.
  6. Pour in 1 cup of heavy cream and add a pinch of ground cinnamon if desired. Stir well to combine and let it simmer for a couple of minutes.
  7. Add the cooked orecchiette to the skillet, tossing gently to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water.
  8. Serve the pasta warm, garnished with chopped parsley if you like.

Notes

  • Cook the pasta and sauce separately if prepping ahead to avoid sogginess.
  • Store sauce in the refrigerator for up to a day, reheat gently.
  • This dish can be frozen; reheat on the stovetop adding a splash of cream or water.