Chicken and Chorizo Pasta without Cream (Easy Recipe)

Pasta dishes are always a crowd pleaser, and this Chicken and Chorizo Pasta without cream is no exception.

By skipping the heavy cream, this recipe is a lighter and healthier alternative without sacrificing any flavor.

Chicken and Chorizo Pasta without Cream

The combination of chicken and chorizo adds a delicious smoky and savory element to the dish.

Not only is this pasta dish easy to make, but it is also ready in no time, making it a perfect choice for busy weeknight dinners.

Chicken and Chorizo Pasta without Cream

When you’re in the mood for a hearty and comforting meal, this dish is a great option.

This recipe is a fantastic way to enjoy the flavors of chicken and chorizo without the added richness of cream. With the right combination of spices and ingredients, you won’t even miss it!

You can make this pasta dish on the stovetop, but it’s also easy to adapt for a pressure cooker or slow cooker if you prefer. It’s a versatile recipe that suits any cooking method.

It’s a great option for those who are looking for a lighter pasta dish without compromising on taste.

Ingredients

Here’s what you need to make this recipe:

  • Olive oil. Use a small amount to cook the chicken and chorizo.
  • Chicken breasts. Choose boneless, skinless chicken breasts for this recipe.
  • Chorizo. Opt for a cured or smoked chorizo for the best flavor.
  • Onion and garlic. These aromatics will add depth to the dish.
  • Pasta. Use your favorite type of pasta, such as penne or fusilli.
  • Chicken broth. This will be the base of the sauce, adding flavor without the need for cream.
  • Tomato puree. This gives the dish a rich and tangy taste.
  • Italian seasoning. A blend of dried herbs that adds a burst of flavor.
  • Salt and pepper. Season to taste.
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How to Make Chicken and Chorizo Pasta without Cream

Follow these steps to make this delicious pasta dish:

  1. Cook the chicken and chorizo. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and chorizo, cooking until they are browned and cooked through. Remove from the skillet and set aside.
  2. Sauté the onion and garlic. In the same skillet, add the onion and garlic. Cook until they are softened and aromatic.
  3. Add the remaining ingredients. Stir in the pasta, chicken broth, tomato puree, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the pasta is cooked al dente.
  4. Combine everything together. Slice the cooked chicken and chorizo into bite-sized pieces and add them back to the skillet. Stir until everything is well combined and heated through.
  5. Serve and enjoy! Transfer the Chicken and Chorizo Pasta to serving bowls and garnish with fresh herbs or grated cheese, if desired. Enjoy!

For the complete list of ingredients and directions, see the recipe card below.

Tips for the Best Cream-Free Chicken and Chorizo Pasta

  1. Use high-quality ingredients: Since this dish relies on the flavors of the chicken and chorizo, make sure to use good-quality, flavorful meats.
  2. Don’t overcook the pasta: To achieve the perfect texture, cook the pasta until it is al dente. This will ensure that it holds up well when mixed with the sauce.
  3. Adjust the spices: Feel free to adjust the amount of Italian seasoning, salt, and pepper according to your taste preferences. Add more or less depending on how spicy or flavorful you like your pasta.
  4. Save some pasta water: When draining the cooked pasta, reserve a cup of the pasta water. You can use it to adjust the consistency of the sauce if needed.
  5. Slicing the chicken and chorizo: Allow the cooked chicken and chorizo to rest for a few minutes before slicing them into bite-sized pieces. This will help keep the meat juicy and flavorful.
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Recipe Variations

  • Vegetarian option: Skip the chicken and chorizo and instead use vegetables like mushrooms, zucchini, or bell peppers as the main ingredients. Cook the veggies until tender and proceed with the rest of the recipe.
  • Spicy twist: If you love heat, add some chopped jalapenos or red pepper flakes to the skillet when sautéing the onion and garlic. This will give the dish an extra kick.
  • Creamy alternative: If you prefer a creamier sauce but still want to keep it light, you can substitute the chicken broth with a mixture of low-fat milk and cornstarch. This will give the sauce a creamy texture without the use of heavy cream.

What to Serve With Chicken and Chorizo Pasta

  • Garlic bread or crusty bread: Serve alongside some warm, crusty bread to mop up any extra sauce. You can either slice and toast the bread or serve it as garlic bread for an extra burst of flavor.
  • Green salad: To balance out the richness of the pasta, serve it with a fresh, crisp green salad dressed with a tangy vinaigrette.
  • Roasted vegetables: Pair the pasta with some roasted vegetables, such as broccoli, Brussels sprouts, or asparagus, for a wholesome and satisfying meal.

Storage Tips

  • Refrigeration: Store any leftovers of the Chicken and Chorizo Pasta in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on the stovetop or in the microwave until heated through.
  • Freezing: If you want to freeze the pasta, transfer it to a freezer-safe container or zip-top bag and store it for up to 2 months. Allow it to thaw overnight in the refrigerator before reheating.
  • Reheating: When reheating the pasta, add a splash of chicken broth or water to the skillet to prevent it from drying out. Stir occasionally until thoroughly heated.
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Note: The texture of the pasta may slightly change after being refrigerated or frozen, but the flavors will still be delicious.

Chicken and Chorizo Pasta without Cream

Chicken and Chorizo Pasta without Cream

A flavorful and satisfying pasta dish, this Chicken and Chorizo Pasta without cream is perfect for those seeking a lighter alternative. With juicy chicken, smoky chorizo, and a delicious tomato-based sauce, this quick and easy recipe is sure to become a family favorite.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 378 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 6 ounces chorizo sliced or diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 8 ounces pasta (such as penne or fusilli)
  • 1 cup chicken broth
  • ½ cup tomato puree
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and chorizo, and cook until browned and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the diced onion and minced garlic. Sauté until the onion is softened and fragrant.
  • Cook the pasta according to package instructions until al dente. Drain and set aside.
  • To the skillet with the sautéed onion and garlic, add the cooked pasta, chicken broth, tomato puree, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
  • Slice the cooked chicken and chorizo into bite-sized pieces and add them back to the skillet. Stir everything together until well combined and heated through.
  • Serve the Chicken and Chorizo Pasta in serving bowls, garnishing with fresh herbs or grated cheese if desired.

Notes

– Feel free to adjust the amount of Italian seasoning, salt, and pepper according to your taste preferences.
– Reserve some pasta water to adjust the sauce’s consistency, if needed.
– This recipe can be adapted for various cooking methods such as a pressure cooker or slow cooker.
– Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 2 months.