Made with tender chicken, spicy chorizo, onion, and pasta all in a garlicky Parmesan cream sauce. And to make things even better, it all comes together in just 30 minutes.
1½cupsboneless skinless chickencut into bite-sized pieces
1tablespoonminced garlic
1teaspoontomato paste
½cupheavy cream
½cupreserved pasta water
1cupchopped spinach
2tablespoongrated Parmesan cheese
Salt & Pepperto taste
Instructions
Cook the Pasta: Boil pasta in generously salted water according to package directions until al dente. Reserve at least ½ cup of pasta water before draining. Set pasta aside.
Sauté the Chorizo: In a large skillet, melt butter over medium-high heat. Add the chorizo and cook for about 2 minutes, breaking it up as it browns.
Add Chicken and Onion: Stir in the chicken and diced onion. Cook for 6–7 minutes, stirring occasionally, until the chicken is cooked through and the onions are soft.
Add Garlic and Tomato Paste: Stir in the garlic and cook for 1 minute. Then add the tomato paste and stir to combine.
Add Cream: Pour in the cream followed by the grated parmesan and chopped spinach.
Add Pasta & Pasta Water: Add the cooked pasta and reserved pasta water to the skillet. Toss well to coat and simmer on medium-low for a few minutes until the sauce thickens slightly and clings to the pasta.
Serve: Top with more Parmesan and enjoy!
Notes
Reserve at least ½ cup pasta water or more.
Store leftovers in the fridge in an airtight container for up to 3 days. Note, sauce will thicken as it sits in the fridge.
To Make Gluten-Free, use your favorite gluten-free pasta and double check all pre-packaged ingredients (especially sausage).