This creamy chicken and chorizo pasta dish is quick and easy to make and tastes amazing. Browned chicken, chorizo, bell peppers and mushrooms give the luscious, no-tomato cream sauce a delicious umami flavor. A pinch of ground cinnamon is optional but highly recommended. The warm fall flavor of the spice works great in this meaty, saucy pasta dish.
My ingredient notes:
- It's important to use chicken breast (rather than chicken thighs) for this recipe. The texture- and flavor contrast between the lean chicken breast and the rich chorizo is what makes this dish great.
- You need Mexican chorizo for this recipe. (That is as opposed to Spanish chorizo, which is a dried and cured sausage.)
- You can use any color or color combination of bell peppers for this dish.
- A pinch of ground cinnamon pairs really well with the remaining flavors of this cream sauce. But, if you don't like the idea of it, you can easily just leave it out. The sauce will still taste delicious.
- Any short cut pasta will work in this recipe. I personally like orecchiette because its shape is great for holding cream sauce with small chunks of meat.
Full Recipe
Creamy Chicken and Chorizo Pasta (no tomato)
This easy creamy chicken and chorizo pasta dish makes a satisfying and delicious meal perfect for a weeknight.
Equipment:
Ingredients:
Method:
- Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, prep the vegetables and the chicken.4 ounces orecchiette pasta, uncooked
- Heat the oil in a skillet until shimmering.1 tablespoon mild olive oil
- Add onion and saute on medium heat until starting to soften (1 to 2 minutes).1 ½ tablespoons diced white or yellow onion
- Add chorizo and chicken and cook until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk sausage into bite-sized chunks.4 ounces bulk Mexican chorizo sausage, 3 ounces boneless, skinless chicken breast, cut into bite-sized pieces
- Stir in garlic, mushrooms, bell pepper and cinnamon (if using). Cook until the vegetables are starting to soften (about 3 minutes), stirring often.2 large garlic cloves, peeled and minced or pressed through a garlic press, 6 cremini mushrooms, stems removed, caps quartered, ¾ cup diced bell pepper, any color or color combination*, 1 pinch ground cinnamon (optional)
- Pour in the cream. Bring to a boil and cook, stirring continuously, until the sauce has thickened (a few minutes).1 cup heavy cream
- Season the sauce with salt and pepper, then stir in the cooked pasta. Sprinkle with parsley (optional) and serve.salt and pepper, to taste
Recipe notes:
*You need about ¾ of one small (6-ounce) bell pepper for that. Storage: Store pasta and sauce either separately or mixed together in an airtight container in the fridge. Reheat gently on low heat, stirring continuously.
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Nutrition (estimate only):
More delicious pasta dishes without tomato:
- This ground beef pasta sauce has great flavor from chili powder, smoked paprika and broccoli.
- For another luscious mushroom cream sauce check out this easy meatball casserole.
Steffani says
So good! One of my favorites!
Nicole B. says
Love to hear that, thanks!!