Chicken & Chorizo Alfredo Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions (about 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make base for sauce

In a wide sauté pan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook 30 seconds more to remove raw taste.

Finish sauce

Slowly whisk in the chicken broth, then the heavy cream. Bring to a gentle simmer and cook 3–4 minutes to thicken. Stir in grated Parmesan, salt, black pepper, and red pepper flakes. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until you reach a creamy consistency that will coat the pasta.

Prepare chicken

While pasta water heats, pat chicken dry and season lightly with 1/4 tsp salt and a pinch of pepper. Heat 1/2 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken 3–4 minutes per side (depending on thickness) until cooked through and internal temperature reaches 165°F (74°C). Transfer to a cutting board and slice into 1/2-inch strips.

Cook chorizo

In the same pan, add the sliced chorizo and cook over medium heat 2–3 minutes until edges crisp and release some oil. Remove and set aside with the chicken. Leave about 1/2 tablespoon fat in the pan for vegetables; discard excess if there is too much.

Sauté vegetables

Add remaining 1/2 tablespoon olive oil to the pan and reduce heat to medium. Add broccoli florets and sliced bell peppers. Sauté 4–5 minutes until broccoli is bright green and just tender and peppers are softened. Add a squeeze (about 1 tsp) of lemon juice, a pinch of salt, and toss to combine.

Add the cooked rigatoni to the simmering Alfredo sauce and toss to coat. Add the sautéed vegetables, sliced grilled chicken, and crisped chorizo to the pan. Gently toss everything together over low heat until evenly combined and warmed through, 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or reserved pasta water to loosen the sauce.

Divide into a lunch portion: transfer to plate or shallow bowl. Sprinkle with chopped parsley and extra grated Parmesan. Serve immediately.