Hey there, foodies! If you’re looking for a recipe that’s creamy, flavorful, and packed with protein, you’ve got to try my Creamy Chorizo Pasta. Inspired by @alexskitchenbangers, this dish is nothing short of amazing. While it does require a few extra pans (and maybe a little extra cleanup), trust me, it’s totally worth it! The combination of tender chicken, spicy chorizo, and a cheesy, creamy sauce will have you coming back for more. This recipe serves 2, perfect for a cozy dinner or date night!
Method
Cook the Chicken
Start by butterflying the chicken breast, which means slicing it in half horizontally to make two thinner pieces. This ensures the chicken cooks faster and more evenly. Coat both pieces of chicken with a generous amount of paprika and oregano for that rich flavor and vibrant color. Once the chicken is coated, wrap it in aluminum foil to lock in the moisture. Preheat your air fryer or oven to 180°C, and cook the chicken for around 18 to 22 minutes. The cooking time may vary depending on the thickness of your chicken, so be sure to check that it’s cooked through and tender. This method helps achieve a juicy chicken breast with just the right amount of seasoning.
Boil the Pasta
While the chicken is cooking, bring a large pot of water to a boil. Add a pinch of salt to the water to enhance the flavor of your pasta. Once the water is boiling, add the 200g of pasta. Stir occasionally to prevent the pasta from sticking together. Cook the pasta according to the package instructions, usually for about 8 to 10 minutes, or until it reaches al dente perfection. After it’s done, drain the pasta, saving a small ladle of pasta water for the sauce. This water contains starch, which will help thicken the sauce and give it a creamy texture.
Make the Sauce
In a separate pan, melt 30g of Flora Light (or your choice of butter) over medium heat. Once melted, add the 20g of flour to the pan and whisk it continuously to form a roux. The flour and butter should form a smooth paste. Slowly add the 180ml of semi-skimmed milk to the roux while continuing to whisk to avoid any lumps. Let the mixture simmer gently. As the roux thickens, keep stirring it to ensure it doesn’t burn. After a couple of minutes, your sauce should have a creamy consistency, ready for the next step.
Add the Cheese and Paprika
Once your sauce has thickened, it’s time to add the cheese! Stir in 30g of cheddar cheese and 30g of grated mozzarella to the roux. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Add a tablespoon of paprika to give the sauce that signature smoky flavor. Now, take a ladle of pasta water and pour it into the sauce. The pasta water will help loosen the sauce and give it a silky finish, making it easier to coat the pasta later. Set aside a scoop of the sauce and mix it with the diced onion and half of the cooked chorizo. Save the remaining chorizo for topping the dish.
Combine Everything
Now that your sauce is ready and your chicken is cooking, it’s time to bring everything together. Stir the cooked pasta into the cheesy, paprika-infused roux sauce, making sure the pasta is fully coated. For added flavor, mix in the onion and chorizo mixture from the previous step. This will give your pasta an extra kick and depth of flavor. Once everything is combined, plate the pasta and top it with the perfectly cooked chicken. Finish the dish by sprinkling the crispy chorizo over the top for a crunchy contrast to the creamy pasta. And just like that, your Creamy Chorizo Pasta is ready to serve!
Necessary Tools
- 3 pans (yes, I know it’s a bit of a challenge!)
- Air fryer or oven
- Aluminum foil
- Whisk
- Saucepan for roux
- Frying pan
- Pasta pot
Creamy Chorizo Pasta A Dreamy Dish You’ll Keep Coming Back To!
Cuisine: Spanish, ItalianDifficulty: Easy2
servings10
minutes30
minutes40
minutesIngredients
1 large (200g raw weight) chicken breast
1 tsp oregano
2 tbsp paprika
For the topper-sauce
60g chorizo
1 onion, diced
For the pasta & roux
200g pasta
30g Flora Light (or any butter)
20g flour
180ml semi-skimmed milk
30g 50% fat cheddar
30g grated mozzarella
Directions
- Cook the Chicken Butterfly your chicken breast and slice it in half to make two smaller pieces. Coat each piece in paprika and oregano, wrap them in foil, and pop them in the air fryer or oven. Set the temperature to 180°C and cook for about 18-22 minutes.
- Boil the Pasta While your chicken is cooking, bring a pot of water to a boil and cook your pasta as per the package instructions.
- Make the Sauce In a separate pan, melt the butter over medium heat. Add the flour and whisk until it forms a roux. Slowly pour in the warm milk while whisking to avoid lumps. Simmer gently until the sauce starts to thicken.
- Add the Cheese and Paprika Stir in the cheddar, mozzarella, a tablespoon of paprika, and a ladle of pasta water into the sauce. Once it’s all creamy and smooth, set aside a scoop of the sauce and mix it with the cooked onion and half of the chorizo (save the other half for the topping).
- Combine Everything Stir the cooked pasta into the cheesy, paprika-laden sauce. Top the pasta with the juicy chicken, the onion-chorizo mixture, and crispy chorizo. Voila! Dinner is served.
Notes
- Don’t Overcrowd the Chicken Make sure your chicken pieces are spaced out well when you wrap them in foil and cook. Overcrowding can cause uneven cooking.
- Watch the Roux Carefully When making the roux, be sure to keep an eye on it and stir constantly. You don’t want the flour to burn or clump together. If the sauce gets too thick, add a little more pasta water.
- Chorizo Crisping If you like crispy chorizo, be sure to fry it until it’s golden brown. It adds a nice texture contrast to the creamy pasta.
Serving Suggestions
- This dish pairs beautifully with a simple green salad or garlic bread for an extra crunch.
- For a lighter option, serve it with some sautéed veggies or a side of steamed broccoli.
- Enjoy it with a glass of white wine or a cold drink of your choice to balance the creamy and spicy flavors!
Fun Fact
Did you know that chorizo is a type of spicy sausage that originated in Spain? It’s made with pork and seasoned with paprika, giving it that rich smoky flavor. It’s the perfect addition to this creamy pasta, taking it from delicious to unforgettable!
Conclusion
This Creamy Chorizo Pasta is definitely one of those meals that you’ll want to make over and over again. It’s easy to prepare, packed with flavor, and perfectly creamy. Don’t be afraid of the extra pans it’s totally worth it for this flavor explosion. Whether you’re cooking for a special occasion or just a regular dinner, this dish is sure to impress. Enjoy every creamy, cheesy bite!
