Go Back
+ servings
a bowl of mexican chicken and chorizo alfredo
Print Recipe Add to Collection
4.75 from 4 votes

Mexican Chicken and Chorizo Alfredo

Mexican Chicken and Chorizo Alfredo - what happens when you mix Mexican and Italian ingredients together? You get this super duper delicious pasta bake.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch
Cuisine: Italian, Mexican
Keyword: alfredo, chorizo
Servings: 6
Calories: 680kcal

Ingredients

Alfredo Sauce

  • 1 cup heavy cream
  • 8 tablespoon butter unsalted
  • 2 cups Parmesan cheese freshly grated
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Mexican Chicken and Chorizo Alfredo

  • 8 ounce pasta use your favorite
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 chicken breast cut in cubes
  • 1 link chorizo sausage cut in slices
  • 1/2 cup Taco sauce
  • 1/4 cup salsa
  • 1/2 cup Parmesan cheese freshly grated

Instructions

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.

Nutrition

Calories: 680kcal | Carbohydrates: 34g | Protein: 28g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 144mg | Sodium: 1179mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1567IU | Vitamin C: 2mg | Calcium: 538mg | Iron: 1mg