This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken & Pasta
12 oz
gluten free pasta (fusilli)
1/4 cup
pasta water
1.5 lbs
2 tablespoons
sweet paprika powder
1 tablespoon
garlic powder
1 tablespoon
garlic and herb seasoning
1 tablespoon
onion powder
1 teaspoon
dried thyme
1/2 teaspoon
black pepper
1 teaspoon
salt
2 tablespoons
olive oil
4 tablespoons
butter
3-4
small chorizo links
1/2 cup
chicken broth or stock
2 tablespoons
gluten free flour
3 cups
heavy cream
6 oz
parmesan cheese, grated
6 oz
mozzarella cheese, grated
2 cups
fresh spinach, diced
- In a large pot, cook pasta in boiling water according to package directions on the box for al dente.
- Drain, reserving 1/4 cup pasta water to thin sauce before serving if needed.
- Place paprika, garlic powder, garlic & herb seasoning, onion powder, thyme, pepper and salt in a small bowl and mix together.
- Pound out chicken slightly to make the pieces uniform in thickness.
- Season the chicken on both sides with half of the seasoning mix and set the other half aside to make the sauce.
- In a large skillet, heat olive oil over medium heat.
- Sear the chicken pieces in the hot oil for approximately 5 minutes on each side.
- Once both sides are seared, lower the heat slightly, cover with a lid and cook for an additional 10-12 minutes, or until the internal temperature of each breast piece reaches 165°F.
- While chicken is cooking, remove the casing from the chorizo links and dice into small cubes.
- Once chicken has reached the correct temperature, remove from the pan and place on a cutting board to rest while making the creamy chorizo sauce.
- Melt butter in the same pan that chicken was cooked in.
- Add chorizo and the other half of the seasoning mixture, stirring well for about 1 minute.
- Sprinkle the flour over the liquid in the pan and stir together for another minute.
- Pour in the chicken broth and the heavy cream, scraping the bottom of the pan as you stir. Whisk if needed until smooth and a creamy sauce has been created.
- Sprinkle in the cheeses and stir together until completely melted, cooking until desired consistency is met.
- Add the diced spinach and stir to mix together.
- Dump in the cooked pasta, tossing to coat evenly.
- Add pasta water 1 tablespoon at a time to thin as needed.
- Slice the chicken breast pieces and add back to the pasta to serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Cajun Chicken Chorizo Pasta
Nicole Kendrick
@goldengracekitchen
Yield: 4
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken & Pasta
12 oz
gluten free pasta (fusilli)
1/4 cup
pasta water
1.5 lbs
2 tablespoons
sweet paprika powder
1 tablespoon
garlic powder
1 tablespoon
garlic and herb seasoning
1 tablespoon
onion powder
1 teaspoon
dried thyme
1/2 teaspoon
black pepper
1 teaspoon
salt
2 tablespoons
olive oil
4 tablespoons
butter
3-4
small chorizo links
1/2 cup
chicken broth or stock
2 tablespoons
gluten free flour
3 cups
heavy cream
6 oz
parmesan cheese, grated
6 oz
mozzarella cheese, grated
2 cups
fresh spinach, diced
- In a large pot, cook pasta in boiling water according to package directions on the box for al dente.
- Drain, reserving 1/4 cup pasta water to thin sauce before serving if needed.
- Place paprika, garlic powder, garlic & herb seasoning, onion powder, thyme, pepper and salt in a small bowl and mix together.
- Pound out chicken slightly to make the pieces uniform in thickness.
- Season the chicken on both sides with half of the seasoning mix and set the other half aside to make the sauce.
- In a large skillet, heat olive oil over medium heat.
- Sear the chicken pieces in the hot oil for approximately 5 minutes on each side.
- Once both sides are seared, lower the heat slightly, cover with a lid and cook for an additional 10-12 minutes, or until the internal temperature of each breast piece reaches 165°F.
- While chicken is cooking, remove the casing from the chorizo links and dice into small cubes.
- Once chicken has reached the correct temperature, remove from the pan and place on a cutting board to rest while making the creamy chorizo sauce.
- Melt butter in the same pan that chicken was cooked in.
- Add chorizo and the other half of the seasoning mixture, stirring well for about 1 minute.
- Sprinkle the flour over the liquid in the pan and stir together for another minute.
- Pour in the chicken broth and the heavy cream, scraping the bottom of the pan as you stir. Whisk if needed until smooth and a creamy sauce has been created.
- Sprinkle in the cheeses and stir together until completely melted, cooking until desired consistency is met.
- Add the diced spinach and stir to mix together.
- Dump in the cooked pasta, tossing to coat evenly.
- Add pasta water 1 tablespoon at a time to thin as needed.
- Slice the chicken breast pieces and add back to the pasta to serve.
