📖 Instructions

1. Prep the Chicken: Dice the chicken breasts into bite-sized pieces. Season them generously with salt, pepper, and a pinch of paprika. This step is crucial for a tasty foundation!
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Ensure that the internal temperature reaches 165°F (74°C) for food safety. Set aside.
3. Sauté the Chorizo: In the same skillet, add the chorizo slices. Cook until they release their flavorful oils and turn crispy around the edges. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
4. Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the chorizo fat. Sauté until the onions are translucent and fragrant, about 5 minutes. This step builds a flavorful base for the sauce.
5. Build the Tomato Sauce: Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir in the dried oregano, basil, sugar, and red pepper flakes (if using). Bring to a simmer, then reduce the heat and let it simmer for at least 15 minutes, stirring occasionally. Simmering allows the flavors to meld together beautifully. Season with salt and pepper to taste.
6. Cook the Pasta: While the sauce simmers, cook the pasta according to the package directions in a large pot of salted boiling water. Cook until al dente. Remember, nobody likes mushy pasta!
7. Combine and Finish: Once the pasta is cooked, drain it well and add it to the skillet with the tomato sauce. Add the cooked chicken and chorizo. Toss everything together until the pasta is well coated with the sauce and the ingredients are evenly distributed.
8. Add Cream (Optional): If desired, stir in the heavy cream or half-and-half for a creamier sauce. This adds richness and a luxurious texture.
9. Garnish and Serve: Serve the pasta hot, garnished with fresh parsley or basil and a sprinkle of grated Parmesan cheese. A side of garlic bread would be an absolute dream!
10. Don't be afraid to add a splash of pasta water to the sauce if it seems too thick. The starch in the water will help it emulsify and cling to the pasta even better!