This Pasta with Chorizo and Chicken recipe is a flavorful, hearty dish made with tender chicken breasts, savory chorizo, and a rich, creamy sauce. Perfect for gluten-free pasta lovers, this meal is loaded with smoky paprika, garlic, and herbs for an irresistible taste. The addition of spinach and melty mozzarella and Parmesan cheese creates a comforting, delicious dinner that everyone will love. Whether you’re looking for a weeknight dinner or a dish to impress guests, this pasta is a perfect choice!

Ingredients
- 2 tablespoons Costabile olive oil
- 1 ½ lbs Springer Mountain Farms chicken breasts
- 3 small chorizo links
- 2 tablespoons OliveNation sweet smoked paprika
- 1 tablespoon OliveNation garlic powder
- 1 tablespoon garlic and herb seasoning
- 1 tablespoon onion powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups diced spinach
- 12 oz gluten-free fusilli
- 4 tablespoons butter
- ½ cup chicken broth
- 2 tablespoons gluten-free flour
- 3 cups heavy cream
- 6 oz shredded Parmesan cheese
- 6 oz shredded mozzarella cheese
- ¼ cup pasta water
Instructions
- Cook the gluten-free fusilli according to the package instructions until al dente. Drain and set aside, reserving ¼ cup of pasta water for later.
- In a small bowl, mix together all the seasonings (paprika, garlic powder, garlic and herb seasoning, onion powder, thyme, black pepper, and salt). Divide the seasoning mixture into two portions.
- Remove the casing from the chorizo and dice it into small cubes.
- Lightly pound the chicken breasts to flatten them slightly, then season both sides with half of the seasoning mixture.
- Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 minutes on each side. Once seared, flip the chicken again, lower the heat to medium-low, cover with a lid, and cook for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set it aside on a cutting board.
- In the same skillet, melt butter and add the diced chorizo and the second half of the seasoning mixture. Stir and simmer for 1 minute.
- Add the gluten-free flour to the skillet and stir well to combine, scraping up any bits stuck to the bottom of the pan.
- Pour in the chicken broth and heavy cream, whisking until the mixture becomes smooth and creamy.
- Stir in the shredded Parmesan and mozzarella cheese. Continue cooking, stirring occasionally, until the sauce reaches your desired thickness.
- Add the diced spinach to the sauce, then toss in the cooked pasta and mix until evenly coated.
- If needed, add the reserved pasta water, one tablespoon at a time, to adjust the sauce’s consistency.
- Slice the cooked chicken breasts and add them to the pasta. Stir gently to combine and enjoy!
Why You’ll Love This Recipe
This Pasta with Chorizo and Chicken combines tender chicken, savory chorizo, and a rich, creamy sauce for a comforting meal that’s packed with flavor. The addition of spinach gives a burst of color and freshness, while the blend of Parmesan and mozzarella cheeses creates a luscious sauce that perfectly coats the gluten-free fusilli. It’s a hearty, satisfying dish that can be enjoyed any night of the week.
Tips
- Don’t overcook the chicken: Be sure to check the internal temperature of the chicken to avoid overcooking. The ideal temperature is 165°F (74°C).
- Use high-quality chicken broth: For the best flavor, use a high-quality chicken broth that will enhance the sauce.
- Adjust the sauce: If the sauce becomes too thick, add more pasta water a little at a time until it reaches your desired consistency.
Variations and Substitutions
- Different pasta: You can substitute the gluten-free fusilli with any gluten-free pasta of your choice, such as penne or spaghetti.
- Vegetarian option: Replace the chicken and chorizo with plant-based alternatives or use extra vegetables such as bell peppers, zucchini, or mushrooms.
- Dairy-free: Swap the heavy cream and cheeses with dairy-free alternatives like coconut milk and vegan cheese to make the dish dairy-free.
FAQs
- Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce ahead of time. Store the cooked components separately in the refrigerator for up to 2 days and reheat when ready to serve. - Can I freeze leftovers?
Yes, you can freeze the pasta with the sauce for up to 3 months. When reheating, you may need to add a little extra pasta water to loosen the sauce. - Can I use other types of meat?
Absolutely! You can swap the chicken for turkey or use different types of sausage if you prefer.
Serving
This pasta dish is a complete meal on its own, but you can serve it with a side of garlic bread or a fresh green salad for added texture and flavor. A light, crisp white wine such as Chardonnay pairs beautifully with this dish.
Suggestions
- Garnish with fresh herbs: For an added pop of flavor, sprinkle freshly chopped parsley or basil over the dish just before serving.
- Extra cheese: If you’re a cheese lover, consider topping the pasta with extra Parmesan or mozzarella just before serving for a melty finish.
- Meal prep: This dish makes great leftovers, so make a double batch and enjoy it for lunch or dinner the following day.
Pasta with Chorizo and Chicken
12
servings15
minutes19
minutesIngredients
2 tablespoons Costabile olive oil
1 ½ lbs Springer Mountain Farms chicken breasts
3 small chorizo links
2 tablespoons OliveNation sweet smoked paprika
1 tablespoon OliveNation garlic powder
1 tablespoon garlic and herb seasoning
1 tablespoon onion powder
1 teaspoon thyme
½ teaspoon black pepper
1 teaspoon salt
2 cups diced spinach
12 oz gluten-free fusilli
4 tablespoons butter
½ cup chicken broth
2 tablespoons gluten-free flour
3 cups heavy cream
6 oz shredded Parmesan cheese
6 oz shredded mozzarella cheese
¼ cup pasta water
Directions
- Cook the gluten-free fusilli according to the package instructions until al dente. Drain and set aside, reserving ¼ cup of pasta water for later.
- In a small bowl, mix together all the seasonings (paprika, garlic powder, garlic and herb seasoning, onion powder, thyme, black pepper, and salt). Divide the seasoning mixture into two portions.
- Remove the casing from the chorizo and dice it into small cubes.
- Lightly pound the chicken breasts to flatten them slightly, then season both sides with half of the seasoning mixture.
- Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 minutes on each side. Once seared, flip the chicken again, lower the heat to medium-low, cover with a lid, and cook for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and set it aside on a cutting board.
- In the same skillet, melt butter and add the diced chorizo and the second half of the seasoning mixture. Stir and simmer for 1 minute.
- Add the gluten-free flour to the skillet and stir well to combine, scraping up any bits stuck to the bottom of the pan.
- Pour in the chicken broth and heavy cream, whisking until the mixture becomes smooth and creamy.
- Stir in the shredded Parmesan and mozzarella cheese. Continue cooking, stirring occasionally, until the sauce reaches your desired thickness.
- Add the diced spinach to the sauce, then toss in the cooked pasta and mix until evenly coated.
- If needed, add the reserved pasta water, one tablespoon at a time, to adjust the sauce’s consistency.
- Slice the cooked chicken breasts and add them to the pasta. Stir gently to combine and enjoy!
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