Description
Chicken and Chorizo Pasta with Spinach
This Chicken and Chorizo Pasta is a family favorite, blending smoky chorizo, tender chicken, and fresh spinach in a rich tomato-based sauce. Perfect for busy weeknights, this recipe is ready in just 40 minutes and delivers bold, comforting flavors. A sprinkle of parmesan and fresh basil adds the perfect finishing touch.
1 ½ tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ tbsp dried oregano
1 tsp smoked paprika
Pinch of red chili flakes (optional)
500g chicken breast, sliced
150g chorizo, sliced
1 can (400g) chopped tomatoes
1 tbsp tomato puree
16 pitted Kalamata olives
100g fresh spinach
350g rigatoni pasta
Salt and black pepper to taste
Fresh basil and parmesan for garnish
Directions:
1. Sauté onion in olive oil until softened. Add garlic, oregano, paprika, and chili flakes; cook briefly.
2. Stir in chicken, cooking until done. Add chorizo and crisp the edges.
3. Add tomatoes, tomato puree, olives, and seasoning; simmer 10 minutes.
4. Cook pasta, reserve some water, then toss with sauce, spinach, and basil. Garnish with parmesan.
Prep Time: 40 mins
Kcal: 493 per serving
Step-by-Step Guide
Follow these detailed instructions for the best results. First, prep all ingredients: finely chop the onion, mince the garlic, slice the chicken into thin strips, and slice the chorizo. Begin by heating the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent. Add the garlic, oregano, smoked paprika, and optional chili flakes, cooking for just 30 seconds until fragrant to avoid burning the garlic.
Increase the heat to medium-high and add the sliced chicken. Cook, stirring occasionally, for 5-6 minutes until the chicken is no longer pink and is cooked through. Push the chicken to the side, add the chorizo slices, and cook for 2-3 minutes to crisp the edges and release its flavorful oils. Stir everything together.
Pour in the canned tomatoes and tomato puree. Add the Kalamata olives and season generously with salt and black pepper. Reduce the heat to low and let the sauce simmer uncovered for 10 minutes, allowing the flavors to meld. Meanwhile, cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Add the fresh spinach to the simmering sauce and stir until just wilted. Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Finish by tearing fresh basil leaves and stirring them through.
Serving Suggestions
Serve this hearty pasta immediately while hot. A generous grating of Parmesan cheese or Pecorino Romano is essential. For a fresh contrast, a simple side salad of arugula with a lemon vinaigrette works beautifully. Crusty bread is perfect for mopping up any extra sauce. To make it a feast, pair with a medium-bodied red wine like a Spanish Garnacha or a crisp Italian Pinot Grigio.
How-to Summary
In summary, this one-pan dish comes together by sautéing aromatics and spices, browning chicken and chorizo, simmering with tomatoes and olives, and finally tossing with cooked pasta and fresh spinach. The key steps are building layers of flavor and using starchy pasta water to create a silky, cohesive sauce.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fusilli, or farfalle are excellent substitutes that hold the chunky sauce well.
How can I make this dish less spicy? Simply omit the optional red chili flakes and use a mild, sweet paprika instead of smoked paprika for a gentler flavor profile.
Is there a substitute for chorizo? If you can’t find Spanish chorizo, Italian sausage (removed from its casing) or even smoked sausage can be used, though the flavor will be different.
Can I prepare this ahead of time? You can prep the sauce up to 2 days in advance. Store it separately from the cooked pasta and combine when reheating, adding a little water or broth to refresh the sauce.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent the pasta from drying out.
Common Mistakes to Avoid
- Overcooking the garlic: Add it with the dried spices for just 30 seconds to prevent a bitter taste.
- Skipping the pasta water: The starchy water is crucial for binding the sauce to the pasta and creating the right texture.
- Using pre-grated Parmesan: For the best flavor, grate a block of Parmesan cheese fresh just before serving.
- Crowding the pan: Ensure the chicken is in a single layer when browning to get proper color and avoid steaming.
Conclusion
This Chicken and Chorizo Pasta is the ultimate weeknight hero, delivering restaurant-quality depth and comfort with minimal fuss. The combination of smoky chorizo, tender chicken, and vibrant spinach in a rich tomato sauce is consistently satisfying. By following the detailed steps and tips provided, you can easily master this crowd-pleasing dish and make it a regular in your dinner rotation.