Mexican Chicken and Chorizo Alfredo – what happens when you mix Mexican and Italian ingredients together? You get this super duper delicious pasta bake.
I always complain to you guys about the weather in Calgary and how cold it is here. But the truth of the matter is I live in one of the most beautiful places in the whole world.
I live in Alberta, near the heart of the Rockies! If you’ve never seen the Rockies you should add them to your bucket list. They’re breath taking. Just an hour and a half outside of Calgary you are in Kananaskis country full of mountain parks and foothills. It’s one of the most beautiful places you’ll ever see. While the weather can be pretty depressing at times, it’s not bad all winter long. We are lucky enough to get Chinooks often which are warm dry winds that blow down the east side of the Rocky Mountains. When this happens it can get pretty warm, and I’m talking in the middle of January.
When we first moved to Calgary it was in the middle of December and I still think it was the worst winter I’ve seen here yet, it was -40 degrees Celsius. That’s very cold, and it’s a very dry cold. However as soon as the Chinook came in January it got to +15 degrees Celsius and it’s the funniest thing when you see Calgarians in shorts and short sleeves in the middle of January. Still getting used to that.
Kananaskis is near the town of Canmore which is a small town surrounded by mountains and the downtown is full of little shops which is where I got this colorful pasta called Cuoricini and as you can see in the bag, they’re shaped like little hearts. Totally adorable. I’ve been saving this for a special occasion and because February is all about love, I thought this pasta would be perfect for this Mexican chicken and chorizo Alfredo. I love this pasta, it’s so cute, however I found that most of the hearts broke as I boiled them, but it was still delicious nonetheless.
Lately I’ve been obsessed with Mexican food, like this chicken enchilada casserole which I can’t stop thinking about. But you know what’s better than Mexican food?
OK, I’ll tell you! It’s mixing Mexican food with Italian food, which is kind of what I did here. I love Alfredo sauce, I don’t make it enough, I don’t eat it enough, it’s amazing. So in this dish I made a chicken Alfredo pasta with a Mexican flare.
And the end result? Fabulous! Amazing! Super duper delicious! I added some chorizo sauce because I just adore chorizo sausage, I use it every chance I get, and some taco sauce to the Alfredo. Alfredo didn’t mind so I said why not! So I made a Taco Alfredo, or Alfredo Taco, which ever you prefer. Here you have it my friends, a delicious chicken pasta bake with Taco Alfredo sauce and my favorite chorizo sausage.
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Mexican Chicken and Chorizo Alfredo
- 1 cup heavy cream
- 1 stick unsalted butter
- 2 cups freshly grated Parmesan cheese
- a pinch nutmeg
- a pinch of salt
- 1/4 tsp pepper
Mexican Chicken and Chorizo Alfredo
- 8 oz of your favorite pasta
- 1 small onion chopped
- 1 chicken breast cut in cubes
- 1 12 inch chorizo sausage link cut in slices
- 1/2 cup Taco sauce
- Alfredo sauce
- 1/4 cup salsa
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
To make the Alfredo Sauce
- In a sauce pan melt the butter. To it add the heavy cream and just cook it until it gets hot. Add the nutmeg, salt and pepper and stir. Add the Parmesan cheese and stir. Remove from heat and set aside.
To make the Mexican Chicken and Chorizo Alfredo
- Preheat oven to 350 F degrees.
- Cook the pasta according to the package instructions.
- In an oven proof skillet, heat the olive oil. Add onion and saute for 2 minutes, just until onion is soft and translucent. Add cubed chicken and chorizo sausage. Cook until chicken is cooked through and no longer pink.
- Stir in the pasta and Alfredo sauce, taco sauce, and salsa. Let it cook until hot and comes to a boil. Add the cheese and stir.
- Bake uncovered for about 30 minutes until it gets nice and bubbly.