How To Cook Chicken For Pasta

Easy Way to Cook Chicken Breasts for Inclusion in Pasta Dishes

Images courtesy of Hemera Technologies/AbleStock.com/Getty Images. Pasta meals with chicken are rich in taste and protein. It is possible to include chicken into conventional favorites like as macaroni and cheese, or to create a kid-pleasing, Italian-style pasta primavera using creative bowtie or wagonwheel noodles, among other options. Pasta recipes made with juicy chicken breasts are adaptable and may be served as a complete meal if served with a vegetable or salad on the side.

Tenderizing

It is necessary to break down the fibers of the chicken meat in order to tenderize the breasts. To tenderize chicken breasts, pound them with a meat mallet or the handle of a table knife until they are tender. Use gentle taps to pound the chicken breasts into a 1/2-inch thickness, then set aside to cool completely. Cleaning up is made easier by sandwiching the chicken breasts between two pieces of plastic wrap.

Seasoning

Seasoned flour not only enhances the flavor of chicken breasts, but it also aids in the preservation of the liquids. Begin with a tiny quantity of flour in a shallow dish and work your way up. Season with salt and freshly ground black pepper to taste. Fresh or dried herbs that go well with your pasta, such as rosemary, basil, oregano, parsley or sage, can be used in place of the fresh herbs. Seasonings such as seasoned salt alternatives, garlic powder, or dry salad dressing might be added if desired.

Mix well and dredge chicken breasts in it so that each breast is uniformly coated with a light dusting of the seasoned flour mixture.

Cooking

In a heavy frying pan, heat a tiny quantity of butter, olive oil, or canola oil until it is hot enough to brown the chicken breasts. When the oil and pan are heated, add the chicken breasts and brown them lightly on both sides before covering the pan with a lid. Set a kitchen timer for 10 minutes and turn the stove down to a low setting. Wait until the timer goes off before touching anything in the skillet.

Temperature

Remove the burner from the stove. Set a timer for 10 minutes and let the chicken to rest undisturbed for another 10 minutes. Do not succumb to the temptation of removing the cover. Check the chicken’s internal temperature using a meat thermometer after 10 minutes to see whether it is done cooking. The chicken is done when the internal temperature of the meat thermometer reaches 170 degrees Fahrenheit. If the meat isn’t cooked through, cover the skillet and place it back on the stove. Make sure the chicken is cooked for a total of five minutes more and then check the temperature again.

Finishing

Remove the chicken breasts from the skillet and set them aside for a few minutes to rest before serving.

Cut the meat into cubes or shred it into small pieces. The cooked chicken breast should be stored in the refrigerator until you’re ready to incorporate it into your spaghetti recipe. To avoid overcooking the chicken, add it towards the conclusion of the preparation process for the spaghetti dish.

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. As a child, chicken Alfredo pasta was my favorite “fancy” restaurant order – a rich sauce clinging to fettuccine and topped with crispy chicken — and it remains so now. It was as close to macaroni and cheese and chicken fingers as a 6-year-old could get at any fine Italian-American restaurant without breaking the bank. Most takeaway Alfredo falls short for me, perhaps because it is too closely associated with my personal culinary memories.

  1. Alternatively, it is possible that the rich sauce becomes too cold and clumpy while being transported.
  2. The traditional “no cream” Alfredo has been replaced with a dependable version that’s just as creamy, garlic-rich, and enjoyable to slurp up as you remember it from your childhood memories.
  3. There are a couple of additions and adjustments that have been made.
  4. Alfredo sauce may be used to coat broccoli or fettuccine, which is perhaps the most well-known use.
  • If you go to the grocery store and get some fettuccine, milk, Parmesan, and a couple of chicken breasts, you’ll most likely have everything else you need on hand
  • Because of its slightly greater fat level, we recommend using European-style butter in this recipe
  • But, if you only have normal butter on hand, feel free to use that instead. Initially, it will take around 30 minutes to prepare this dish
  • But, once you’ve mastered the steps, you may reduce the hands-on cooking time to approximately 20 minutes.

Your Chicken Alfredo Game Plan

Using two pans at the same time, you’ll boil the fettuccine in a four-quart pot while frying the chicken breasts in a large skillet while making the sauce in another large skillet.

  • Cook the pasta in a big pot of boiling salted water until al dente. Start this before you begin cooking the chicken, and you will be able to add the dry spaghetti at the same time you begin cooking the chicken breast. Keep a cup of the pasta water aside in case you need to dilute the sauce. Cook the chicken breasts in a mixture of oil and butter until they are golden brown and crisp. This is our favorite method for cooking golden, crispy chicken. You may learn more about ithere by visiting their website. While you are finishing the sauce, you may cover the chicken breasts with aluminum foil to keep them warm. The pasta is finished, the chicken is ready, now create your sauce. Cooking the Alfredo sauce takes only a few minutes in the same skillet you used to cook the chicken
  • Simply toss everything into the sauce skillet once it has been cooked and drained. When the sauce has thickened to your liking, add the pasta and a splash of pasta water and toss to combine. If preferred, you can also include the chicken in this step. Serve as soon as possible

Do You Need to Use Fettuccini Pasta?

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this same basic sauce recipe to cover other foods.

Serving Chicken Alfredo Pasta

Because the chicken Alfredo is so rich, we seldom serve it with anything other than roasted broccoli or a light salad on the side to balance it out. Because the sauce will continue to thicken as it cools, it is important to prepare the sides before adding the sauce. Learn the fundamentals of Alfredo sauce and how to utilize it to make chicken fettuccini Alfredo on any given night of the week in this instructional video.

Ingredients

  • 6 cups dry fettuccine pasta
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher pepper, split 1/2 teaspoon freshly crushed black pepper, divided
  • 2 teaspoons canola oil
  • 8 tablespoons (1 stick) European-style unsalted butter, divided
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus extra for serving finely grated nutmeg (about 1/4 teaspoon)
  • Fresh parsley leaves, coarsely chopped, to be used for garnishing

Instructions

  1. Cook the pasta until al dente, drain, and set aside the cooking water. Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until al dente, about 8 to 10 minutes, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. Season the chicken with salt and pepper once it has been dried. In the meantime, blot both sides of the chicken breasts dry with paper towels to prevent them from sticking together. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper
  2. Toss well to combine flavors. In a large frying pan, heat the oil over medium-high heat until shimmering. Using a large frying pan, heat the oil over medium-high heat for 2 to 3 minutes, or until it is shimmering. If you happen to have a pan with straight sides, now is the time to put it to use. No nonstick pan should be used. Place the chicken in a heated pan and cook for 5 to 7 minutes, or until the chicken is done. Swirl the pan shortly before adding the chicken to ensure that the oil is evenly distributed. Cook the chicken for 5 to 7 minutes, or until the bottom is golden brown, on a medium heat. If you try to turn the chicken and it seems stuck, it isn’t ready to be flipped. Flip the chicken and cook for another 5 to 7 minutes, or until the chicken reaches 165°F on the internal temperature thermometer. Turn the chicken over and place 1 tablespoon of the butter in the middle of the two pieces of chicken. Pick up the pan and gently swirl it around to ensure that the melted butter is evenly distributed. Cook the chicken for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. Slice the chicken and keep it covered to keep it warm. Transfer the chicken to a plate or a clean chopping board and let it to rest for 3 minutes before continuing. Using a 1/2-inch-thick piece, make a sandwich. Cover with aluminum foil while you finish preparing the remainder of the meal. Melt the remaining butter and sauté the garlic until golden brown, about 5 minutes. Then, returning to the same pan used for the chicken, cook the remaining 7 tablespoons of butter over medium heat until completely melted. Add the garlic and cook for 30 seconds to 1 minute, or until it is aromatic. Make the Alfredo sauce according per package directions. In a separate bowl, whisk together the cream, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Simmer for 3 to 4 minutes, or until the vegetables are tender. If the sauce is too thick, thin it up with a little amount of the conserved pasta boiling water, a few tablespoons at a time. Toss in the drained pasta and toss to cover it with the sauce
  3. Serve immediately. In a large mixing bowl, combine the sauce and the drained fettuccine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Recipe Notes

Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave, being careful not to overheat the sauce. Make Ahead: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until warmed through. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

Chicken pasta

Chicken pasta recipe– This is a basic spaghetti recipe that is made with fresh tomatoes and ground chicken. This is a quick and easy dish to prepare on a hectic day because it does not require much time. Veggies, protein, and grain are all combined in one dish, resulting in a nutritious and healthful meal that requires no effort. This dish is best served with a hot soup and some toasted bread slices. We served it with thicken soup and vegcheese toast as an accompaniment. Serve it alongside soups such as mushroom soup or sweetcorn soup, cheese garlic toast, or this fast French toast recipe.

Pasta with a red sauce Pasta with a spicy sauce Spaghetti al olio (olive oil spaghetti) Pasta with mushrooms is a delicious dish.

Preparation for chicken pasta recipe

Cook 10 cups of water in a big saucepan until it comes to a boil. Season with salt and 1 teaspoon of oil. Pour in the pasta and cook it according to the package directions. I made spaghetti out of organic durum wheat. 2. They must be cooked until they are al dente. Drain them in a strainer and thoroughly rinse them with water. To avoid the spaghetti from becoming sticky, I prefer to drizzle around 1 tablespoon of olive oil over it. 3. Heat the oil in a skillet and sauté the garlic until it begins to smell delicious.

Add the chicken, either shredded or cubed, and season with salt.

It is not necessary to add salt to the pan if you have brined the meat in a salty solution beforehand.

Cooking chicken for pasta recipe

5. Continue to cook over a medium heat until the meat is thoroughly done. Toss in the spice powder and pepper. I used all of the spices. Saute on high heat for a minute or two, then turn off the heat. 6. Remove the chicken from the pan. Add a small amount of more oil to the pan. Garlic should be sautéed until fragrant. After that, add the onions. 7. Continue to cook until the onions are golden brown. 8. Stir in the pureed tomatoes until well combined. (deseeded) 9. Continue to cook until the sauce has thickened.

The sauce was overcooked since I was having too much fun with the kids and completely forgot about it.

For chilli flakes, I just pounded a few crisp red chillis (the non-spicy variety) in a tiny blender until finely chopped.

See also:  What To Serve With Pasta Salad

How to make chicken pasta

In a separate bowl, combine 2 tablespoons water or pasta cooked starchy water and mix well. Continue to heat until the sauce has reached the consistency depicted in the photo. 11. Stir in the cooked spaghetti. 12. Cook for 2 to 3 minutes on medium heat. Turn down the heat. If your chicken spaghetti is looking a bit dry at this point, drizzle in a little extra olive oil. Serve with a bowl of soup, either hot or warm. Recipes that are similar

  • 160gramspastaor spaghetti
  • 150 to 200gramsChicken, shredded or cubed as desired
  • 2 to 3tbspOlive oil
  • 3garliccloves, about 1 tbsp very finely chopped
  • 1smallonionfinely chopped
  • 350gramstomatoesripe red or 1 12 cup deseeded chopped
  • 1tspred chilliflakes
  • 12 to 3 1/4tspeppercoarsely crushed
  • 2 to 3 pin Saltas are required
  • 12 teaspoons Herbsas are preferred.

Preparation for chicken pasta

  • In a big saucepan, bring the water to a high rolling boil. Season with salt and oil. Cook the pasta until it is al dente, or just follow the directions on the package. Set aside a little amount of the pasta cooking water. Drain in a strainer
  • Sauté garlic in heated oil until fragrant before adding chicken. Add some salt and stir until the vegetables are completely cooked
  • Then add the spice powders. Cook for 2 minutes on a high heat setting. Remove the chicken from the pan

How to make chicken pasta

  • More oil should be added, as well as some garlic. After that, add the onions. Continue to cook until the onions are golden brown. Toss in the pureed tomatoes and heat for a few minutes until the sauce thickens. Toss in the sautéed chicken and 2 to 3 tablespoons of the pasta cooking water. Cook, stirring constantly, until the sauce has reached a thick consistency. Cook the spaghetti for only 2 to 3 minutes after adding it. If the mixture appears to be dry, drizzle with a little extra olive oil. Serve the chicken spaghetti while it is still hot.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Recipe for chicken pasta | Instructions for making chicken pasta | Chicken spaghetti Amount Per Serving (in grams) Calories660Calories from Fat 243 percent of the Daily Value* Calories from Fat FAT: 27g42 percent SATIVA: 5g31 percent CHOLESTEROL: 56mg19 percent SUGAR: 581mg Potassium902mg at a 25 percent concentration 6 grams of fiber and 11 grams of sugar.

Nutrition Facts: 12 percent protein28 grams 56 grams Vitamin A480 IU Vitamin C24.9 milligrams (ten percent) The calcium content is 30% (101 mg) while the iron content is 20% ( 4 mg).

A 2000-calorie diet is used to calculate the percent Daily Values (%DV). Swasthi’s Recipes are a collection of delicious dishes.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

How to Cook Chicken Breasts for Recipes

Cooking chicken breasts when a recipe specifies “cooked chicken” is covered in this fast instructional. Simply said, it’s quick, straightforward, and mostly hands-off, allowing you to do the remainder of your dish prep while the chicken cooks. You’ll finish up with juicy, soft chicken breasts that are excellent for cubing and mixing into spaghetti, soups, and other dishes, or simply enjoying as a light, nutritious meal on their own. Question! What do you do when you’re preparing a meal and the ingredient list calls for “cooked chicken” as an ingredient?

Do you want to go out and get a rotisserie chicken?

Yes?

or Is it a yes?

The Best Way to Cook Chicken Breasts

In the event that you stumble across a recipe that asks for “cooked chicken,” this is the BEST method of cooking chicken breast. When compared to oven-cooked chicken breast, this dish is a hundred times better, requires no shopping, and is so simple that after you’ve tried it, you won’t need another recipe for cooked chicken ever again. Cooking chicken this way, which is a combination of pan frying and something akin to poaching, results in chicken that is juicy, tender, and bursting with flavor.

Once you’ve gotten it started, you may walk away and finish the remainder of the recipe preparation.

Ingredients and Tools

  • In this recipe, you will need a pan that has a lid because, once the chicken has been browned, it will be cooked covered in order to trap the heat and steam from the boiling liquid, which will result in faster and more equal cooking. In the event that you don’t have an iron skillet with a cover, or if you’re intending to make soup and don’t want to dirty two pots at the same time, you may cook your chicken in a large pot with a lid. Thermometer with instant readout: An instant-read thermometer removes all of the uncertainty from the process of cooking meat, allowing you to remove your chicken from the burner at the precise appropriate time. You can cook chicken without using a thermometer, but if you prepare meat on a frequent basis, you should invest in one. It will have a profound impact on your life. Chicken breasts that are boneless and skinless: Because chicken breast size varies greatly, don’t be concerned if your chicken takes longer to cook than you anticipated. There are some enormous chicken breasts available these days, and they will require substantially more time to cook than a 6-ounce breast of the same size. Just keep adding water if it starts to simmer away completely, and trust your thermometer. Flavorings: Unless a recipe specifies otherwise, I normally season the chicken with salt and pepper. However, you may get creative with the spices to add additional flavor. There are several fantastic alternatives, including Italian spice and taco seasoning.

How to Cook Chicken Breasts for Recipes

1. Season both sides of the chicken breasts with salt and pepper, then heat your skillet over medium-high heat. Lightly coat the pan with cooking spray or a sprinkle of oil after it has reached the desired temperature. Cook the chicken breasts in the pan for 3 to 4 minutes on the first side, or until they are beautifully browned on both sides. 2. Turn the chicken breasts over and brown the other side for 2 to 3 minutes. Once all sides have been browned, add about 1/2 inch of water to the pan and cover the pan tightly.

Take a break and finish preparing the rest of the dish, checking every now and then to see if any of the water has evaporated and adding more if necessary.

3. When an instant-read thermometer put into the thickest section of the breast registers 165°F, the chicken is done. 4. Remove the breasts from the fire and set them aside for 5 minutes before slicing them as directed in the recipe. Enjoy! Tell me that wasn’t the simplest thing you’ve ever done!

Making Shredded Chicken for Recipes

If your recipe asks for shredded chicken, this approach is excellent for achieving that result. It’s as simple as allowing the chicken breast to rest for a few minutes longer after cooking it, perhaps 10 minutes, and then pulling the chicken apart with two forks. More shredding ways, as well as more tips and tactics, may be found in my postHow to Make Shredded Chicken (click here).

Recipes Using Cooked Chicken

Are you stumped as to what to do with your cooked chicken? Here are some of my personal favorites:

  • Among the dishes on the menu are BBQ chicken pizza, chicken parm soup, creamed chicken and broccoli orzo, and creamed chicken tortelloni soup.

FAQ

Most recipes ask for cooked chicken that has been measured by volume, which can be difficult to estimate when holding a package of raw chicken that has been measured by weight in hand. Even though chicken breast sizes vary widely, a reasonable rule of thumb is that one pound of raw chicken will provide slightly more than 2 cups of cooked flesh. In general, medium-sized raw chicken breasts weigh roughly 8 ounces, which means: Cook one medium chicken breast to get one cup of cooked meat. Unless you are attempting to correctly estimate calories (in which case you should be using a scale rather than volume), a little over or under on chicken will not have a negative impact on your dish, so don’t be concerned.

Can I cook chicken this way and freeze it?

Yes. You may either freeze the chicken whole or chop it into pieces and store it in a freezer bag once it has been thoroughly cooked and allowed to cool completely. Prior to freezing, make sure to press out as much air as possible from the bag in order to avoid the likelihood of freezer burn. You may keep cooked chicken in the freezer for as long as three months.

How many chicken breasts can I cook at once using this method?

You may cook as few or as many chicken breasts as you like as long as the chicken breasts fit in a single layer in the pan without being crowded with the other chicken breasts. Due to the shrinkage of the chicken while cooking, it’s fine if some of the edges come into contact, but you don’t want a solid layer of chicken with no room between. You won’t get a nice browned or even cooking if you do this.

Chicken Breast Recipe Tips

  • It is normal for there to be some liquid remaining at the bottom of the pan after your chicken has finished cooking. This liquid is packed with taste, so if you’re preparing soup, add a splash to the broth to give it a flavor boost. In addition, if you’re preparing the chicken ahead of time, you may pour the sauce back over the cut breasts to help keep them moist.

More Chicken Tutorials

  • Instructions for Cooking Perfect Chicken Breasts for Salads and Sandwiches
  • Guide to Roasted Chicken
  • Instructions for Cooking Shredded Chicken
  • Instructions for Making Chicken Stock
  • Instructions on How to Make Soup from a Chicken Carcass
  • Sea salt and pepper, boneless, skinless chicken breasts, and water
  • Season both sides of the chicken breasts with salt & pepper
  • Heat a skillet over medium-high heat until very hot. Lightly coat the pan with cooking spray or a sprinkle of oil after it has reached the desired temperature. Place the chicken breasts in the pan and cook for 3 to 4 minutes, or until the first side is beautifully browned on both sides. Turn the chicken breasts over and brown the other side for another 2 to 3 minutes. Once all sides have been browned, add about 1/2 inch of water to the pan and cover the pan tightly. Increase to medium-high and cook for 5 to 8 minutes (longer with bigger breasts), adding extra water if it evaporates, until an instant-read thermometer registers 165°F (80°C). A thermometer put into the thickest region of the breast registers 165 degrees Fahrenheit. Remove the breasts from the fire and let them aside for 5 minutes before slicing them as directed in the recipe. Enjoy

Do you know how much chicken I’ll need for my recipe? Even though chicken breast sizes vary widely, a reasonable rule of thumb is that one pound of raw chicken will provide slightly more than 2 cups of cooked flesh. In general, medium-sized raw chicken breasts weigh roughly 8 ounces, which means: Cook one medium chicken breast to get one cup of cooked meat. This post may include affiliate links, which means that if you make a purchase after clicking on one of them, I will get a small compensation.

Creamy Garlic Chicken Pasta

It’s the ultimate comfort food: chicken pasta in a garlic tomato cream sauce with basil. This fantastic recipe, which is made with pasta, chicken, spinach, herbs, loads of delicious garlic, and parmesan cheese, can be prepared in under 30 minutes! For those of you who have been craving a chicken meal that is creamy and delicious, and that your entire family will like, this recipe is for you. Everything about this recipe, from the succulent chicken breast to the nutritious spinach, is bursting with flavor.

Everything about the way this spaghetti tastes is likely to be a hit with your guests. Start now so you can rush to the kitchen and cook up a batch of your favorite recipe.

What You Will Need To Make Creamy Garlic Chicken Pasta

  • It’s the pasta that really makes this dish special, because you can essentially use any type of pasta you want to make it with garlic chicken. Depending on the type of pasta I can get on sale, I usually have to make adjustments to my recipe. Chicken breast: I normally use boneless skinless chicken breasts, but you could also use boneless skinless chicken thighs if you want to be more creative. The final decision is totally up to you, and whatever you want will be acceptable
  • When it comes to flavoring this meal, I often use a mix of garlic powder, Italian seasoning, paprika, salt, and pepper to give it a more flavorful flavor. In order to cook the chicken properly, you’ll want to use top quality olive oil. Butter: The butter aids in the cooking of the garlic and enhances the taste. Garlic: For the greatest effects, minced garlic should be used. The number of cloves I use for this recipe is four, but you may always add more or less depending on your preferences. Tomatoes: Not only do the tomatoes improve the appearance of the chicken pasta, but they also make it taste even more meaty and delicious
  • Spinach: Spinach has a high concentration of vitamins and minerals. While it is optional, I personally enjoy the flavor it imparts. Heavy cream: The heavy cream is the true star of the performance! It imparts a creamy texture to the chicken pasta, making it a delectable dish. Parmigiano-Reggiano cheese: You can’t really have an Italian meal without some Parmigiano-Reggiano cheese, can you?
See also:  How To Make Home Made Pasta

How To Make Creamy Garlic Chicken Pasta

I’m not sure if there is a more straightforward pasta meal that has as much flavor as this one. To begin, you’ll need to prepare the pasta according to the directions on the package. You want it to be al dente, not overcooked, so cook it until it’s al dente. After that, you’ll take the spices and rub them into both sides of the chicken breast to cook it. Warm the olive oil in a heavy-duty pan over medium-high heat until it shimmers. Once the pan is heated, add the chicken breasts and cook them for 5 minutes on each side, or until the chicken is cooked all the way through on both sides.

  1. Using the same pan, cook the garlic and butter until fragrant.
  2. Then toss in the chopped tomato and fresh spinach to finish it off.
  3. Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined.
  4. Season with a pinch of salt and freshly ground pepper to taste.
  5. Place them both in the pan and mix them thoroughly.

How Do You Store Leftover Chicken Pasta?

Allow the chicken to cool completely before serving. After the dishes have been allowed to cool, they should be stored in an airtight container. Keep it refrigerated for up to four days before serving.

More Yummy Pasta Dishes

  • Chicken Pasta Casserole with Only 4 Ingredients
  • 15 Minute Chicken Pasta
  • Cajun Chicken Pasta
  • Creamy Chicken Fajita Pasta
  • And more.
  • Ten ounces dry pasta (any kind)
  • One pound boneless skinless chicken breast
  • One teaspoon garlic powder
  • One teaspoon Italian seasoning
  • One teaspoon paprika
  • Salt and pepper to taste
  • Two tablespoons olive oil
  • One tablespoon butter
  • Four cloves garlic minced
  • One cup diced tomatoes
  • Two cups chopped spinach, optional
  • Two cups heavy cream(or sixteen ounces)
  • Half cup Parmesan cheese shredded or grated
  • Preparation of the Pasta: Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Season both sides of the chicken breasts with salt, garlic powder, Italian seasoning, paprika, and a large sprinkling of salt and pepper
  • Bake for 30 minutes at 350°F or until cooked through. Cook the chicken breasts for 5 minutes each side or until they are cooked through in a big heavy-duty pan over medium-high heat, using olive oil to coat the pan. Remove the pan from the heat and set it aside. Add the butter and garlic to the same pan and heat for 1 minute, or until the garlic is aromatic. Cook for 2-3 minutes, or until the tomato and spinach are soft and wilted, until the tomato and spinach have softened. Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined. Whisk until the ingredients are completely mixed and creamy. Season with a sprinkle of salt and freshly ground pepper to taste
  • Drain the pasta and add it back to the pan with the chicken, which should be thin slices or cubes. In a large mixing basin, combine all of the ingredients.

One serving contains 639 calories, 41 grams of carbohydrates, 28 grams of protein, 41 grams of fat, 22 grams of saturated fat, 168 milligrams of cholesterol, 281 milligrams of sodium, 588 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 2621 international units of vitamin A, 8 milligrams of vitamin C, 185 milligrams of calcium, and 2 milligrams of iron. This post may contain affiliate links, which help to keep the material free for you to read. The full disclosure policy may be viewed at this link.

This One Pot Chicken Alfredo Is Sure To Please Any Crowd

Chicken Alfredo, chicken Alfredo, chicken Alfredo: It’s the traditional pasta dish that we can’t get enough of. Of course, there are several premade pasta sauces available for purchase, but creating alfredo sauce from scratch is surprisingly simple. This is an excellent starting point for any one-pot pasta dish you would want to make. If you’re looking to shake things up, have a look at the following updates.

  1. If you like a thicker sauce, heavy cream or half-and-half can be substituted for the milk—this is never a bad idea. Are you a big admirer of dark meat? Change the thighs for the breasts! Just make sure you allow enough of time for them to cook. Thighs take significantly longer to cook in the pan, and they really cook better when they are cooked quickly in the oven. This technique is used to make our garlic butter baked chicken thighs, which are really delicious. Use your imagination when it comes to the noodles: fettuccini is a traditional, but angel hair or spaghetti would also work well! Just make sure that any pasta you pick can be thoroughly submerged in your boiling liquid before proceeding. Do you feel like you could use some vegetables? After the pasta is finished cooking, toss in a couple of large handfuls of spinach and a few split grape tomatoes. If you’re missing some crunch, toast some panko bread crumbs in a skillet with some butter and serve with a handful of fresh parsley on top. This approach works for any type of pasta, and the extra texture really brings it to the next level.

Did you make this? Please share your experience with us in the comments box below! Yields:4 Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 30mins 2 tablespoons of extra-virgin olive oil 2 boneless, skinless chicken breasts (boneless, skinless chicken breasts) Kosher salt is a kind of salt that is kosher.

peppercorns that have been freshly ground 1 1/2 cups of whole milk 1.5 c. low-sodium chicken broth2 cloves chopped garlic 1 1/2 cup 8oz.fetuccini a half-cup of thick cream 1 cup freshly grated Parmesan cheese Freshly cut parsley will be used as a garnish.

  1. Heat the oil in a large pan over medium-high heat until shimmering. Season with salt and pepper after adding the chicken. Cook for 8 minutes per side, or until golden brown and cooked through. Allow for 10 minutes of resting time before slicing
  2. Add milk, broth, and garlic to pan. Cook until the vegetables are tender, seasoning with salt and pepper as needed. Stir regularly for approximately 3 minutes after adding the fettuccine. Allow for another 8 minutes of cooking time until the pasta is al dente. Stir in the heavy cream and Parmesan until everything is well blended. Continue to cook until the sauce thickens. Remove the pan from the heat and add the cut chicken. Garnish with parsley if desired.

Ethan Calabrese is an American actor and director. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

You may be able to discover further information on this and other related items at the website piano.io.

Creamy Chicken and Pasta

Preparation/Total Time: 30 minutes

Makes

5 servings (per person) This creamy chicken spaghetti is a family favorite because it is rich, savory, and laced with wine. No one ever suspects that it is that quick and simple! The writer, Elaine Moser, of Spokane, Washington

Ingredients

  • 2-cups uncooked penne pasta
  • 2-cups thinly sliced fresh mushrooms
  • 1-cup thinly sliced green onions
  • 2 tablespoons butter
  • 1/2-cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1- tablespoon all-purpose flour
  • 1/3-cup water
  • 1-cup heavy cream
  • 2-cups cubed cooked chicken
  • 2-tablespoon capers, drained
  • 2-tablespoon parsley
  • 2-tablespoon parsley flakes Parmesan cheese, a quarter teaspoon of salt, and an eighth teaspoon of pepper

Directions

  1. Cook the pasta according to the directions on the package. Cooking the mushrooms and onions in butter in a big pan for about 4-5 minutes, or until they are soft, is a good idea. Add the wine or broth, as well as the garlic. Prepare a boil and cook until the liquid is reduced by half, approximately 5 minutes. Combine the flour and water in a small bowl until smooth
  2. Gradually incorporate into the mushroom mixture. Bring the water to a boil. Reduce the heat to low and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened. Add in the cream and mix well. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 4-5 minutes, or until well heated
  3. Using a strainer, drain the pasta. To the cream sauce, combine the spaghetti, chicken, capers, salt, and pepper. Cook for 3-4 minutes, or until the mixture is well heated. Parmesan cheese should be sprinkled on top.

Nutrition Facts

420 milligrams salt, 27 grams carbohydrates (3 grams sugars, 2 grams fiber), and 23 grams protein in one cup. 25 grams fat (14 grams saturated fat), 121 milligrams cholesterol

Chicken pasta bake

  • 6 cups penne, 70 grams mature cheddar, grated mozzarella, 12 small bunch of parsley, finely chopped
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 14 teaspoons chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon caster sugar
  • 6 tablespoonsmascarpone
  • 4 skinless chicken breasts, sliced into strips

Method

  • STEP 1Heat 2 tbsp of the oil in a skillet over a medium heat and gently cook the onion for 10-12 minutes, stirring occasionally. Cook for 1 minute after adding the garlic and chilli flakes. Season with salt and pepper after adding the tomatoes and sugar. Cook, uncovered, for 20 minutes, or until the sauce has thickened, then mix in the mascarpone. STEP 2Heat 1 tablespoon of oil in a nonstick frying pan over medium heat. Using seasoning, saute the chicken for 5-7 minutes, or until the chicken is cooked through
  • And STEP 3Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/gas 7. Cook the penne according to the package directions. Drain the vegetables and mix them with the remaining oil. Place the spaghetti in a medium-sized ovenproof dish and set aside. Pour the sauce over the chicken once it has been stirred in. Sprinkle the cheddar, mozzarella, and parsley over top. Preparation time: 20 minutes or until golden brown and bubbling

One Pot Chicken Parmesan Pasta

Is it possible that you adore chicken parmesan but despise all of the dishes that go along with it? That’s exactly what this meal is for you! 30 minutes with one pot! When all of the sauce and chicken are cooked together in the same pot, the pasta becomes very tasty! You guys. have you ever tried making spaghetti in a single pot before? They. Are. OUTSTANDING! Nothing like waiting for a large pot of water to boil, draining, or washing an additional pot. simply one pot of pure comfort cuisine.

Chicken parmesan is one of my all-time favorite dishes.

My inspiration for this meal came from The Cookie Rookie, who had previously created a fantastic version.

I hope you enjoy it!

BUT, WHERE’S THE BREADING?

I decided to forego the breading in this case. to reduce the number of calories and processes in the recipe while maintaining the extremely creamy consistency For an extra crunch, you may sprinkle some toasted Italian panko breadcrumbs on top of the dish if you truly like that breading crunch. Of course, you could always bread and cook some chicken tenders before layering them on top of the spaghetti, but that would negate the purpose of the “one pot” concept. I always use my enameled dutch oven to create this one-pot chicken parmesan pasta dish, but you can use any large pan or pot to prepare it as well.

No one like cleaning up burnt on sauces off their burner, and I’m no exception.

However, I strongly advise purchasing a dutch oven because they may be used for a variety of purposes.

It’s complete with a fresh green salad to round off the meal.

With work evenings becoming increasingly hectic, do yourself a favor and make this 30 minute one pot chicken parmesan pasta instead. You may require the following ingredients for this recipe: (These are affiliate links; for more information, please visit my disclosure page.)

  • Despite the fact that I possess several Le Creusets that I adore as well, this is a far more cheap choice that has shown to be a reliable workhorse in my kitchen
  • The cheese I use is shred with a box grater, since it makes it extra gooey and melty, plus it saves money. My favorite brand of marinara sauce is Marinara, and this is the one that I prefer to use.

Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 6 servings per recipe (hover overto adjust) All of the delicious tastes of chicken parmesan are blended in a simple one-pot pasta dish that can be prepared in about 30 minutes! less dishes, yet a dinner with the most taste possible!

  • 1tspItalian seasoning
  • 1/2tspgarlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16ozdried short-cut pasta (I used rigatoni)
  • 24ozjar of your favorite marinara sauce (I used Newman’s Own)
  • Water to fill empty marinara sauce jar
  • Salt and pepper to taste
  • Fresh parsley and/or basil, minced for garnish
  • Additional dried Italian seasoning
  • Additional dried garlic powder
  • Add a drizzle of olive oil to a big pot or pan (I used my dutch oven) and heat over MED-HIGH heat until the oil is hot. Season the chicken with salt, pepper, Italian seasoning, and garlic powder before adding it to the pan. Cook for about 5 minutes, or until the chicken is almost completely cooked through, whichever comes first. Removing the chicken to a dish, add the onion and garlic to the saucepan and simmer for about 2-3 minutes, or until the onion is tender. Pour in the marinara sauce and fill the empty sauce container halfway with water before adding it to the saucepan. Bring the water to a boil, then decrease the heat to a low, steady simmer. Combine the chicken and pasta in a large mixing bowl
  • Toss well. Cover and simmer for 10-15 minutes, or until the pasta is cooked to your preference. 1/4 cup mozzarella cheese and the parmesan cheese are added at this point. Cook for another 2-3 minutes, or until the remaining 3/4 cup mozzarella cheese is melted and gooey, on top of the dish. Garnish with parsley or basil, if wanted, and season with extra Italian spice as required
See also:  How To Cook Spinach For Pasta

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

Reader Interactions

Quick, simple, and effective. In Texas, I was instructed to include a can of Cream of Mushroom soup in the recipe as an additional ingredient. I also discovered that Velveeta is the preferred cheese to use since it melts so smoothly. Some individuals drain the Rotel, while others do not do so. However, if you leave the liquid in, it will be spicier. It doesn’t matter to me whatever way it goes. I know a few people that make it using canned chunked chicken (not canned tuna, but chicken) to make it even quicker to prepare than it would otherwise be.

  • Whatever happens, it’s a foolproof system!
  • The greatest one I’ve ever had was baked, and it wasn’t very cheesy (which is good since I don’t care for foods that are overly cheesy), and it wasn’t too sweet.
  • Nonetheless, it is a good beginning point for those who have never tried it before!
  • (fresh or canned).
  • You may always make changes to it, no matter how much or how little you want!

Most helpful critical review

My family can eat just about anything, but this was very disgusting. It was essentially a cheese dip with chicken, made from the same recipe. Bad. It’s so simple. More information can be found at

  • 5star ratings received: 131
  • 4star ratings received: 66 3star ratings: 15, 2star ratings: 7, and 1star ratings: 4.

Quick, simple, and effective. In Texas, I was instructed to include a can of Cream of Mushroom soup in the recipe as an additional ingredient. I also discovered that Velveeta is the preferred cheese to use since it melts so smoothly. Some individuals drain the Rotel, while others do not do so. However, if you leave the liquid in, it will be spicier. It doesn’t matter to me whatever way it goes. I know a few people that make it using canned chunked chicken (not canned tuna, but chicken) to make it even quicker to prepare than it would otherwise be.

  1. Whatever happens, it’s a foolproof system!
  2. The greatest one I’ve ever had was baked, and it wasn’t very cheesy (which is good since I don’t care for foods that are overly cheesy), and it wasn’t too sweet.
  3. Nonetheless, it is a good beginning point for those who have never tried it before!
  4. (fresh or canned).
  5. You may always make changes to it, no matter how much or how little you want!
  6. Fresh tomatoes, fresh mushrooms, and 8 ounces of shredded chedder cheese were added to the dish.
  7. It was almost as excellent as anything you’d have in a restaurant on occasion.
  8. I didn’t have any mushrooms or rotel on hand, so I substituted cream of mushroom soup with 1/2 can water, 1/2 cup hot salsa (jar), and 3/4 can diced stewed tomatoes for the original recipe.

Because of the preparation work that was done the night before, this meal may be on the table in less than 30 minutes!

I often add a couple of dashes of chili powder to the mix for flavor.

  1. 1 Rotel tomato sauce, 1 Cream of Mushroom soup, 1 4 ounce container of mushrooms and 1 cup grated cheese were used in this recipe.
  2. I also used Quinoa spaghetti for ordinary spaghetti in order to avoid the gluten in the regular spaghetti.
  3. It’s definitely one of my favorites.
  4. Adding a little additional liquid, covering with buttered cracker crumbs, and finishing in the oven is my favorite way to finish it.
  5. This is something I would strongly suggest!
  6. Delicious!
  7. I omitted the mushrooms and used onions and garlic powder instead.
  8. It has a flavor reminiscent to king ranch chicken.
  9. It was essentially a cheese dip with chicken, made from the same recipe.
  10. It’s so simple.

Chicken Pasta Bake

This baked spaghetti dish is a comforting dish to the extreme. In a creamy cheese sauce with chicken pieces, penne pasta, and chopped tomatoes, this dish is filled with deliciousness. This dish may be prepared ahead of time and baked just prior to supper time. There’s nothing better than a wonderful casserole to make your family feel satiated! I’ve made some changes to this recipe! The recipe has not changed, however the quantities have been adjusted to produce one 7×11″ casserole dish rather than the two dishes that were originally made.

The dimensions will be adjusted for you automatically!

Why make this pasta dish

Baked pasta recipes are among of my favorites, and this Chicken Pasta Bake is no exception! Spaghetti is a staple of the comfort meal repertoire, and this creamy chicken pasta recipe is no exception. All of that cheesy richness, combined with bits of chicken, is absolute delectableness on a plate. This meal is a big hit with everyone in my family. I enjoy presenting a full lunch that is both tasty and simple to make. Any leftovers are equally as good the next day, if you have any leftovers! That this pasta dish may be constructed ahead of time and then cooked right before supper is the greatest part!

Key ingredients

  • A robust pasta dish, such as penne or any heavy pasta dish Cooked and diced chicken breasts This is a fantastic meal for using leftover chicken
  • Monterey Jack and parmesan cheeses are used in this dish. Using canned peeled tomatoes that have been drained of their liquids, make diced tomatoes. I make use of my home-canned tomatoes. Completely skimmed milk yields the creamiest sauce.

Step by step directions

  • In a saute pan, heat the olive oil, garlic, and flour over medium heat until the garlic is fragrant. Stir for 1-2 minutes
  • Slowly whisk in the milk and spices
  • Continue to stir. Allow milk to come to a simmer, but do not bring it to a rolling boil. Reduce the heat to medium-low and continue to boil until the sauce thickens. Remove pan from heat and whisk in the cheese, stirring constantly, until the cheese is melted
  • Toss in the chicken and tomatoes
  • Add the cooked and drained pasta
  • Mix well. Placing the ingredients in a greased 7×11-inch casserole dish
  • Lastly, top with the remaining parmesan cheese.
  • Preheat the oven to 400°F and bake for 25-30 minutes, or until the top is golden and bubbling. Allow for 5-10 minutes of resting time before serving. Garnish with fresh parsley if desired.

Recipe tips

  • While your pasta is cooking, begin preparing your sauce. Make ensuring that your spaghetti is completely drained
  • Use canned diced or whole tomatoes. Drain the water completely and cut the vegetables if necessary. Once the cheese has been added, turn off the heat. This will assist you in preventing your sauce from separating.

Variations

  • Ziti, fettuccini, or thick spaghetti are all good choices for heavy pasta. Pepper jack, colby jack, or gouda cheese are all good choices. It would also be wonderful with smoked gouda. Food containing meat (for example, leftover turkey or cooked Italian sausage)
  • Vegetables – 1 cup cooked broccoli, peas, mushrooms or asparagus (or a combination of these)

Recipe Faqs

Is it possible to prepare this pasta bake ahead of time? Yes, it is possible to prepare it ahead of time. assemble the casserole, but instead of baking it, cover the casserole with plastic wrap and leave it in the refrigerator until you are ready to bake it. It is possible that you may need to lengthen the baking time by 15 minutes. Is it possible to freeze this casserole? Yes, you may prepare this recipe completely ahead of time and then freeze it before baking it. The frozen bake is pulled out of the freezer in the morning and baked later that evening, if I’m using one.

Serving suggestions

  • Caesar salad, Garlic Breadsticks, and Cheesy Pesto Bread are some of the dishes on the menu.

More delicious pasta recipes

  • Spinach Stuffed Shells
  • Ham Tetrazzini
  • One Pot Sausage, Peppers, and Onions Pasta
  • Chicken Orzo Pasta
  • Ham and Pea Pasta
  • Spinach Stuffed Shells
  • Spin

If you try this recipe, please let me know how it turned out! Speculate in the comments section, then take a photograph and tag me on Instagram @beyondthechickencoop. If you like this dish, you’ll enjoy all of the ones in this category much more. You can find all of my main dish recipes right here!

Chicken Pasta Bake

Chunks of chicken, tomatoes, and a creamy sauce are cooked together in a creamy sauce. Preparation time: 15 minutes Cooking Time: 45 minutes 10 minutes of rest Time allotted: 1hr10mins CourseDinner, Main Course, and Dessert CuisineAmerican Servings8people Calories249kcal

Pasta

  • Creamy baked pasta topped with chicken bits, tomatoes, and a creamy sauce. 15 minutes for preparation 45 minutes to prepare 10 minutes of rest is allowed. 1hr10mins is the total time. Dîner et entrée principales CuisineAmerican Servings8people Calories249kcal

Topping

  • 14 cup grated Parmesan cheese
  • 1 teaspoon fresh parsley (chopped, if desired)

Pasta

  • Preheat the oven to 400 degrees Fahrenheit. Cook the pasta according to the package guidelines. Drain the water well. 8 ounces penne pasta (optional)

Sauce

  • Over medium heat, mix the oil and the flour in a sauce pan. Stir for about 2-3 minutes. Stir in the minced garlic for 30 seconds after adding the 2 tablespoons of oil and 2 tablespoons of flour. 1 garlic clove (optional)
  • Add the milk and whisk until smooth. Continue to simmer over medium low heat, stirring often, for another 15 minutes. Season with salt and pepper. When the milk is brought to a boil, it will begin to thicken. Do not bring to a boil. 8 teaspoon red pepper flakes, 8 teaspoon Italian spice, 2 cups milk, 14 teaspoon salt and pepper, 14 teaspoon black pepper Turn off the fire and stir in the Monterey Jack cheese and 14 cup Parmesan cheese until well combined. 4 ounces Monterey Jack cheese, 14 cup Parmesan cheese
  • Toss in the tomatoes and chicken
  • Serve immediately. Gently fold in the corners. 1 cup chopped tomatoes from a can, 2 cups shredded cheese Chicken that has been cooked
  • Add the cooked and drained pasta and gently fold until the pasta is completely coated with cheese sauce. Spray a 2 quart (8×11″) casserole dish with nonstick cooking spray to prevent sticking. Toss in the pasta mixture
  • Top with the remaining 14 cup of Parmesan cheese, if desired. 14 cup grated Parmesan cheese Pre-heat the oven to 400 degrees and bake for 20-30 minutes, or until the mixture is hot and bubbling. Removing the pan from the oven and allowing it to cool for 10 minutes before serving Before serving, garnish with chopped parsley. 1 Tablespoon Finely Chopped Fresh Parsley

This recipe has been updated to reflect the most recent changes. Instead of using two casserole dishes, I reduced the recipe to make a single 7×11-inch casserole instead of the original two casserole dishes. When you want to produce two copies, simply click on the 2X button above and the original dimensions will appear. Tips:

  • This recipe has been updated to reflect the most recent information available. Instead of using two casserole plates, I’ve reduced the recipe’s serving size to one 7×11-inch casserole dish instead. For two, simply click on the 2X button above, and the original proportions will be displayed. Tips:

Variations:

  • Pepper jack, colby jack, or gouda cheese are all good choices. It would also be wonderful with smoked gouda. Food containing meat (for example, leftover turkey or cooked Italian sausage)
  • Vegetables – 1 cup cooked broccoli, peas, mushrooms or asparagus (or a combination of these)

Preparing ahead of time is recommended. assemble the casserole, but instead of baking it, cover the casserole with plastic wrap and leave it in the refrigerator until you are ready to bake it. It is possible that you may need to lengthen the baking time by 15 minutes. Calories:249kcal Carbohydrates:27g Protein:10g Fat:10g 4 g of saturated fat Cholesterol:20mg Sodium:264mg Potassium:203mg Fiber:1g Sugar:4g 270 International Units of Vitamin A 2.5 milligrams of vitamin C Calcium:226mg Iron:0.9mg Baked pasta recipes, chicken pasta bake, and pasta bake are some examples of keywords.

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