Italian Herb Grilled Chicken
This Italian Herb Grilled Chicken recipe is a summer favorite – serve it with a side of salad or pasta, or eat it on its own as a main dish. It’s very wonderful! Hopefully, everyone is having a wonderful weekend! We’ve had beautiful weather, and we’ve taken advantage of it by spending a lot of time in the pool and around the grill. Last night’s dinner was fantastic, thanks to the inspiration of my nephew Ryan, who happened to be around for a visit. The Italian Herb Grilled Chicken, however, must come first.
It was made on the grill and served with Ina’s Pasta with Sun Dried Tomatoes, which meant that there was very little time spent in the kitchen, which is very convenient during the summer.
I separate the ingredients I intend to use for that dinner to avoid cross-contamination, and then I preserve the remainder of the Italian herb blend for another occasion.
You can’t go wrong with it.
It’s a fantastic complement to Greek salads, in particular.
It’s a huge hit with my family.
- A summer classic, this Italian Herb Grilled Chicken dish can be served with salad or pasta, or it can be eaten on its own. Everything about it is fantastic. I hope everyone is having a wonderful weekend. Taking advantage of the beautiful weather, my family and I have spent a significant amount of time in the pool and around the barbecue grill. My nephew Ryan, who was over for a visit, provided the inspiration for last night’s meal, which was just delectable! The Italian Herb Grilled Chicken, however, must be prepared first. Quick and easy to prepare, this Italian Herb Grilled Chicken was excellent for a midweek meal. So little time was spent in the kitchen because it was made on the grill and served with Ina’s Pasta with Sun Dried Tomatoes, which is especially convenient during the summer months! It is rare that I use a measuring cup to measure the amounts of herbs and spices that go into the rub
- Instead, I use equal amounts of each herb and spice and blend them in a mixing bowl. For the sake of preventing cross-contaminating the remainder of the Italian herb blend, I set aside the portion that would be used for that particular dinner. It may be used in a variety of dishes like spaghetti, salads, and sandwiches. You really can’t go wrong with this type of chicken at all. Making a large batch of chicken breasts early in the week to utilize in various dinners is something I look forward to every week. In Greek salads, it’s a fantastic addition. In order to prepare chicken parmesan sandwiches, I slice up the chicken breasts and place them on a bun with sauce and cheese before placing them in the broiler until they are hot and bubbling. It’s a huge hit with my family! Enjoy! Print
For the seasoning, use the following ingredients:
- 2 tablespoons dried oregano, 2 tablespoons dried thyme, 2 tablespoons dried basil, 2 tablespoons garlic powder, generous pinches of kosher salt and freshly ground pepper
- Combine the oregano, thyme, basil, garlic, salt, and pepper in a small mixing basin. Prepare the chicken and set aside what you will use for it
- Store the rest in an airtight jar for future use
- Place the chicken breasts on a baking sheet or dish and bake for 20 minutes. Season and massage all sides of the chicken with the seasonings and rub. Olive oil should be drizzled on both sides of the chicken. Place on a hot grill set to medium heat and cook until done. Grill for 5-7 minutes on each side or until the juices flow clear, depending on the thickness of the steak. Allow the chicken to rest for 5 minutes before slicing it.
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As a native Italian, the only part of this dish that I find objectionable is the suggestion to make the pasta first and set it aside. If you want your pasta “al dente” (angel hair is prone to overcooking), I recommend that the pasta pan be begun only after the chicken has already been cooking with the sautéed onion and liquid in a separate pan. More information can be found at
I halved the recipe to feed two people and followed it almost exactly, with the exception of one change.
Instead of pouring the chicken mixture over the cooked pasta, I placed the cooked pasta to the skillet with the chicken mixture and heated it through for a couple of minutes until it was thoroughly warm.
- The fragrances emanating from the seasoned chicken flooded my kitchen, bringing back memories of the season.
- It required a significant amount of seasoning.
- Perhaps the chicken broth has a significant impact on the tastes.
- That was just what this meal required!
- Once I added the tomatoes, this meal was very delicious!
- I made the following modifications: 2 servings were added to the recipe.
- It was simple and quite effective.
- This is something I will absolutely cook again.
- It was a hit with the entire family.
- After reading some of the reviews that stated it was a little bland, I decided to take a hint from an early reviewer and season my pasta with some garlic pepper seasoning and a little of lemon pepper seasoning before baking it at 350 degrees for 30 minutes.
- THEN I ADDED A LITTLE CORNSTARCH TO 2 CUPS OF CHICKEN BROTH AND LET IT THICKEN AND COOK THE BROCCOLI.
- SLICED MUSHROOMS are the only thing I plan to add to this dish the next time it is made, and that is the only change I will make next time.
- I just got a tiny taste, but it was enough to tell me this was a KEEKPER.
- More brownie points from me because I’m watching my calories to lose weight (I used less oil) and attempting to eat less red meat (I used less bacon).
- I don’t think it would have been quite as tasty without the wine and the fresh herbs, to be honest.
- Never let the bad feedback deter you from giving this dish a go.
- In order to make four servings of pasta, I boiled the regular quantity of pasta I use.
- I used one and a half cans of chicken stock, and at the end of the cooking time, I thickened the sauce with 2 tablespoons flour combined with 2 tablespoons liquid to make it more creamy.
- A couple of cups of cherry tomatoes that I had split in half, 2 tablespoons fat-free sour cream, and salt and pepper to taste This resulted in a very aromatic and thick sauce that is yet considered to be somewhat ‘healthy’.
- Served with broccoli on the side, which has been drizzled with the marinara sauce.
- It makes me happy that I remembered to bring leftovers to work.
Chicken Pasta Toss
Only the directions to cook the pasta first and set it aside irritate me as an Italian, so I’ll refrain from commenting on the rest of the dish. If you want your pasta “al dente” (angel hair is prone to overcooking), I recommend starting the pasta pan just after the chicken has already begun to cook with the sautéed onion and chicken stock. More information can be found at
It was almost exactly as written, with one variation, except that I reduced the recipe to feed two people.
Instead of pouring the chicken mixture over the cooked pasta, I placed the cooked pasta to the skillet with the chicken mixture and heated it through for a couple of minutes until it was heated through.
- A delicious scent wafted through my kitchen, reminding me of the upcoming holiday celebrations.
- A lot more seasoning was required.
- Perhaps the chicken broth has a significant effect on the taste.
- What this meal really needed was something like that!
- Adding the tomatoes made this meal much better.
- The following modifications were made by my team: 2 servings were added after the fact.
- I also doubled the quantity of chicken broth.
- The spaghetti had been waiting for the chicken when I decided to add olive oil, salt, pepper, and parmesan cheese, and it turned out perfectly!
It was a hit with the whole family.
- After reading some of the reviews that stated it was a little bland, I decided to take a hint from an early reviewer and season my pasta with some garlic pepper seasoning and a little of lemon pepper seasoning before baking it at 350°F for 30 minutes.
- SLICED MUSHROOMS are the only thing I plan to change about the recipe for the next time.
- I just got a tiny taste, but it was enough to tell me this was a keeper.
- More brownie points from me because I’m watching my calories to lose weight (I used less oil) and attempting to eat less red meat (I used less salt).
- The spicy stuff was left out for my 6-year-old, but I’m sure it would have been much better had it been included.
- Never let the bad feedback deter you from giving this recipe a try.
- – My regular amount of pasta for four servings was cooked in the same amount of water.
- For this recipe, I used one and a half cans of chicken stock, and at the end of the cooking time, I thickened the sauce with 2 tablespoons flour combined with 2 tablespoons broth.
- A couple of cups of cherry tomatoes that I had split in half, 2 tablespoons fat-free sour cream, A wonderful aromatic and rich sauce was prepared, while remaining quite ‘healthy.’ A burst of acidity and sweetness came from the cherry tomatoes.
a total of 4 servings Using herbs and spice to flavor the chicken, this pasta dish will satisfy the appetites of everyone in the family. And the sauce, which is rich and creamy, requires no work. Margaret Penaflor of Thornton, Colorado, has generously shared her recipe with us. Recipe photo courtesy of Taste of Home for Chicken Pasta Toss.
- 2 tablespoons melted butter
- 3/4 pound boneless skinless chicken breasts chopped
- 10 ounces uncooked spaghetti One large green onion
- One teaspoon salt
- Half teaspoon dried thyme
- 1/4 teaspoon each onion powder, rubbed sage, white pepper and black pepper
- Dash cayenne pepper
- One cup heavy whipping cream
- Half cup shredded Parmesan cheese
- Two tablespoons minced fresh parsley
- One cup heavy whipped cream
- Cook the spaghetti according to the directions on the box. Meanwhile, in a large pan, heat the chicken, onions, and spices over medium heat, stirring occasionally, for 3-5 minutes, or until the chicken is no longer pink in the center. Cook for another 1 minute after adding the garlic, then add the cream. Bring the water to a boil. Stirring occasionally, cook for 4-5 minutes or until somewhat thickened on the bottom of a saucepan. Drain the pasta and add it to the chicken mixture, tossing to combine. Cheese and parsley are sprinkled on top.
3/4 cup: 658 calories, 34g fat (20g saturated fat), 151 mg cholesterol, 889 mg sodium, 56g carbohydrate (2g fiber), 32g protein
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.
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.
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.
Dredge the chicken breasts in the mixture so that each breast is uniformly covered with a light dusting of seasoned flour.
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.
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.
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.
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.
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?
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.
- Using the same pan, cook the garlic and butter until fragrant.
- Then toss in the chopped tomato and fresh spinach to finish it off.
- Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined.
- Season with a pinch of salt and freshly ground pepper to taste.
- 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 bowl, 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.
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One-Pan Chicken & Pasta Romano
It takes only 40 minutes to create our simplified version of an Italian classic, which requires only one skillet. A tasty simmering sauce for the chicken and pasta is created with savory chicken broth, red wine, and tomatoes, resulting in a restaurant-quality dinner that you and your partner will adore!
The cost of one recipe is $8.14.
- 10 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 big onion, chopped (about 1/2 cup)
- 1/4 cup red wine
- 1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
- 1 teaspoon salt
- 1 teaspoon pepper Swanson® Chicken Broth or Natural Goodness® Chicken Broth
- 4 ounces (approximately 1 1/3 cups) uncookedpenne pasta
- 3/4 cup water
- 4 cups baby spinach
- 1 cup Swanson® Chicken Broth or Natural Goodness® Chicken Broth
- Step 1Season the chicken with the spices of your choice. In a 12-inch skillet, heat the oil over medium-high heat until shimmering. Cook the chicken until it is thoroughly browned, stirring often, for about 10 minutes. Step 2: Remove the chicken from the skillet and set it aside. Step 3: Add the onion to the skillet and cook, turning regularly, until it is tender-crisp but not brown. Cook, stirring constantly, until the wine is bubbling and any browned pieces from the bottom of the skillet have been scraped off
- Step 3Bring the tomatoes, broth, penne, and water to a boil, stirring constantly. Reduce the heat to a moderate setting. Pour in the stock and cook for 10 minutes, or until the penne is cooked, stirring often. Return the chicken to the skillet and cover with a lid. Cook for another 2 minutes, or until the chicken is cooked through and the sauce is thick. Cook for 1 minute, or until the spinach has wilted, after which remove from heat and set aside
It is important to note that the nutritional information shown here applies to each serving of the full dish, not simply the goods used as components.
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.
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).
Swasthi’s Recipes are a collection of delicious dishes.
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.
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.
- 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.
- 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
- 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.
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Chicken Alfredo (Plus VIDEO)
Enjoy the creamy and saucy richness of this Chicken Alfredo, which has been drenched in a perfect combination of ingredients and tastes to satisfy your cravings. A scrumptious handmade combination that is quick and easy to prepare and will certainly fulfill your needs. My first visit to Los Angeles was a memorable one since the city’s innovative food immediately drew me in. Everything I could get my hands on had to be new dishes, and I had to taste them all. The creamy sauces served by the many pasta establishments in town caught my attention the most.
It is because to our friends atKroger that this post is feasible.
Despite the fact that it contains Italian spice, this creamy sauce recipe is entirely American, contrary to your initial impression. The sauce was made with only two ingredients according to the original recipe: Parmigiano-ReggianoCheese and butter. It was frequently served with a variety of various types of pasta and other toppings to make it more personalized. The Chicken Alfredo dish we’re sharing today has been expertly created to complement the natural tastes of chicken flesh. The use of Kroger’s private collection Italian seasoning makes it much easier to customize this recipe and make it uniquely yours.
What ingredients go into Alfredo Pasta? I prefer to maintain things as real as possible, but I also like to add my own twist to things. You can make this simple recipe genuinely your own by experimenting with different flavor combinations and changing the recipe as you go. Don’t be scared to experiment with different combinations.
- Among the chicken’s leanest parts is the breast, which is one of the most common cuts. It’s packed in protein
- The all-purpose flour is a versatile component that may be used in a variety of cuisines. Kroger offers a simple selection of flours that may be used for many purposes. An all-time favorite of mine is Italian seasoning, which is a simple mixture of dried herbs that you can prepare at home using thisrecipeor from Kroger’s private collection. Spice up your cuisine with garlic powder, a strong spice that lends an earthy and fragrant undertone to the entire dish. Butter–This incredibly flexible ingredient provides my food a moist and savory taste while also being really healthy. For me, Kroger’s Simple Truth Butter does the trick
- It’s inexpensive and convenient. Garlic, minced–Whether you use it fresh, dried, or powdered, minced garlic lends a delectable scent to your food as a whole. Take a look at my brief guide on this ingredient right here
- Thyme–using fresh herbs for this dish is ideal, but dried herbs will also work just as well as fresh. I’m really using dried thyme for this dish because it has a longer shelf life than fresh thyme does. Heavy Cream–This liquid component has a high fat level, which indicates that it has more taste than other liquid ingredients. This creamy element provides us a milky and somewhat salty cheesiness when we cut into a block. Chicken stock is a flavorful component that has a variety of complex tastes. I can’t emphasize enough how vital this is for the meal. Simple Truth Organic Chicken Broth from Kroger is also available in a low-sodium version for people who are limiting their sodium consumption. Parmesan Cheese–Skip the pre-packaged varieties. Make your own freshly grated parmesan cheese by grating the cheeses at home. In order to obtain superior quality, I recommend purchasing vacuum-sealed cheese. Penne Pasta–A hollow form of pasta that is best suited for creamy sauces since it absorbs a greater amount of sauce and taste
- Spinach–a nutritious leafy green that adds a somewhat bitter undertone to a meal, allowing it to be used in a variety of dishes
- Parsley is a fragrant green garnish that is ideal for dishes that are rich in cream and butter. Season with salt and pepper to taste
Tips and Tricks
- Never be afraid to stir when your cream mixture clumps up–just keep adding the milk while whisking until you get the consistency you wish. You don’t need to wait for the milk to thicken or diminish before adding the cheese. It will thicken as a result of the cheese. If the sauce becomes too thin after the cheese has been added, this is a problem. Allow it to boil for a few minutes to evaporate the water content. This will help to thicken the mixture. Utilize genuine cheese– I personally prefer real cheese to pre-grated parmesan since it is more flavorful. It enhances the flavor by making it richer and tastier.
Making ahead and storage instructions.
Despite the fact that my husband and son, Desmond, had just eaten it the night before, they would frequently request this meal. Because the products from Kroger are fresh, I am able to store them for a longer period of time without sacrificing quality. Here are some basic measures to follow in order to prepare this dish ahead of time.
Chicken Alfredo Sauce
- Make the sauce in a separate bowl. Prepare the sauce according to package directions
- Set aside to cool. Once it has reached room temperature, you may place it in a container with a lid and store it there. I normally just use cling wrap to cover the opening of my container and then refrigerate it. Keep it in a cold, draft-free area of the refrigerator that is away from moisture. You may use it for up to 2 days if you freeze it first. If you want to use the sauce for a period of time beyond that, you may freeze it to extend its shelf life to around 4 months.
- Season the chicken with salt and pepper. The chicken meat should be rubbed with the Italian seasoning, whether handmade or from Kroger’s collection, but it should not be dusted with flour
- Then it should be wrapped. A layer of cling wrap will enough, but I highly recommend covering it once more in aluminum foil. This is done in order to avoid freezer burns when storing it. A frozen chicken breast will keep for up to a year in the freezer.
- To begin, prepare the chicken. I’d defrost the chicken until it was tender enough to handle and then cook it. This is the stage at which I coat the meat with flour and cook the chicken. I’m going to cook it till it’s golden brown. Reheat the sauce until it is hot. I immediately reheat the sauce while rapidly whisking the mixture until it is smooth and silky
- This is my preferred method. Combine the ingredients in a large mixing bowl. The moment has come to add the cooked pasta and the chicken to the pot.
More Delicious Chicken Recipe
- Creamy Garlic Sauce Tuscan Shrimp
- Creamy Chicken Pasta Salad
- White Pizza Sauce
- Tuscan Chicken
- Blognese Sauce
- Tuscan Shrimp
Making Chicken Alfredo
Preparation for Cooking the Chicken
- Season the Chicken: Season the chicken with salt and pepper before seasoning with Italian seasoning. You may season with salt and pepper just if you so wish. (See Photo 1 for an example.) Using a plate, combine flour, Italian seasoning, and garlic powder to form a thick coating on the chicken (Photo 2). Toss the chicken breasts in the flour mixture to coat them. Remove any extra flour from the pan. (See Photo No. 3). Cooking the Chicken consists of the following steps: Cook the chicken in a large sauce pan or big skillet over medium heat until the oil is hot before adding it to the pan. In order to get an equal brownness on both sides, cook for 4-5 minutes on each side. Remove the chicken from the pan with care and set it aside. (See Photo 4).
Preparing the Sauce
- To Melt the Butter: Melt the butter in a pan over medium heat until it is completely melted (Photo 5), then add the garlic and thyme. then sauté for approximately 1-2 minutes, or until the garlic is tender and aromatic, depending on your preference (Photo 6)
- Reduce the heat to medium-low and begin to make the cream. Whisk in the heavy cream until it is well incorporated (Photo 7), then add the cream cheese while whisking constantly until it is completely incorporated. Cook for approximately 2-3 minutes (Photo 8)
- After you’ve incorporated the cheese, pour in the chicken stock and stir well. Add in the parmesan cheese and stir until it is completely melted. (See Photograph 9) Reduce the heat to a low setting. Whisking often will ensure that everything melts together and that no burns occur. Allow it to simmer for about 4-6 minutes, or until the sauce has thickened somewhat (Photo 10)
- To season the sauce, combine the following ingredients: Taste and season with salt and pepper to your liking. Add the Pasta: To the skillet, add the drained pasta first, followed by the spinach, and stir to thoroughly incorporate all of the ingredients. Season with salt and pepper to taste. Photograph 11 illustrates this point. Return the Chicken to its original position: Remove the pan from the heat and add the cooked chicken breasts back into the pan, allowing them to soak up some of the sauce. (See photo 12.) Have a good time! Serve on a dish or bowl while still warm, with sliced chicken on top.
Butter: Melt the butter in the same skillet, over medium heat, until melted (Photo 5), then add the garlic and thyme (optional). for approximately 1-2 minutes, or until the garlic is tender and aromatic, then remove from heat (Photo 6) ; Reduce the heat to medium-low and whisk in the cream. Whip in the heavy cream until smooth (Photo 7), then whisk in the cream cheese until well combined. Preparation time is around 2-3 minutes (Photo 8) ; In a separate bowl, combine the cheese and chicken broth.
- Image number nine.
- To ensure that everything melts together and to avoid burning the pan, whisk it often.
- Mix all ingredients together in the skillet after adding the drained pasta and spinach; this will ensure that all elements are properly combined.
- Photograph 11 illustrates this.
Have fun with it! (See photo 12). Heat a dish or bowl and place the chicken slices on top; serve immediately.
- Season with salt and pepper to taste a pound of chicken breast, cut in half horizontally
- A cup of all-purpose flour
- A teaspoon of Italian seasoning
- A teaspoon of garlic powder
- Two tablespoons butter
- A teaspoon of minced garlic
- A teaspoon of fresh thyme 2 cups heavy cream
- 4 ounces cream cheese 1/2 cup chicken stock / broth 12 cup freshly grated parmesan cheese 8 ounces penne pasta, cooked according to package directions
- A teaspoon of fresh thyme optional: 2 to 3 cups spinach
- Optional: parsley for garnishing
- Season the chicken with salt and pepper before seasoning with Italian seasoning. You may merely season with salt and pepper if you so wish. Combine the flour, Italian seasoning, and garlic powder in a shallow dish. Toss the chicken breasts in the flour mixture to coat them. Remove any surplus flour from the mixture. Cook the chicken in a large sauce pan or big skillet over medium heat until the oil is hot before adding it to the pan. In order to get an equal brownness on both sides, cook for 4-5 minutes on each side. Remove the chicken from the pan with care and set it aside. Using the same skillet, melt the butter over medium heat until it has melted, then add the garlic and thyme. toss in the garlic and cook for approximately 1-2 minutes, or until the garlic is tender and aromatic
- Reduce the heat to a medium-low setting. Whisk in the heavy cream, then gradually add the cream cheese, whisking constantly, until everything is well combined. Cook for approximately 2-3 minutes, then add the chicken broth and combine thoroughly. Add in the parmesan cheese and stir until it is completely melted. Reduce the heat to a low setting. Whisking often will ensure that everything melts together and that no burns occur. Pour in the stock and simmer for 4-6 minutes, or until the sauce thickens. Taste the sauce and season it with salt and pepper to your liking. Add the drained pasta to the skillet, followed by the spinach, and stir until everything is well combined. Season with salt and pepper to taste
- Remove from heat, return the cooked chicken breasts to the pan, and allow them to soak up some of the sauce
- Serve on a dish or bowl while still warm, with sliced chicken on top.
- You may substitute fettucine or fusilli for the penne pasta if you like. It is ideal if the chicken is served immediately, but you can prepare it up to a day ahead of time and simply heat it through in the sauce with the cream shortly before serving. Heavy cream or thickened cream can be substituted with half and half – light cream or evaporated milk – to get the desired result. Use freshly grated parmesan cheese in the sauce since it melts readily and quickly. If you believe the sauce is becoming too thick, add a few tablespoons at a time of the pasta boiling water that has been saved. In the event that you have leftovers, put them in an airtight container and refrigerate them for up to 3 days before reheating gently on the stovetop or in the microwave. It can be garnished with parsley or freshly grated parmesan cheese. Remove it from the heat once it has finished cooking and while it is still saucy. Only as a service, nutritional information is given on this page. Please bear in mind that this is only a preliminary estimate and not a promise. Ingredients might differ significantly depending on the items being utilized
Calories: 674 calories per serving (34 percent ) carbohydrate content: 51 g (17 percent ) |Protein content: 41 g (82 percent ) |Fat content: 32 g (49 percent ) |Saturated Fatty Acids: 18g (113 percent ) |Cholesterol is 167 milligrams (56 percent ) | Sodium: 485 milligrams (21 percent ) |Potassium: 780 milligrams (22 percent ) |Fiber (g): 2 g (8 percent ) |8 g of sugar (9 percent ) |Vitamin A: 1185 International Units (24 percent ) |Vitamin C:2.4mg(3 percent)|Calcium:347mg|Vitamin C:2.4mg(3 percent) (35 percent ) |Iron is 1.9mg in weight (11 percent ) Course:Main American and Italian cuisines are available.
Nutritional Values Chicken Alfredo (Serving Size: 1 pound) 288 percent of the Daily Value* in terms of calories comes from fat (674) calories.
With just the right amount of heat, this Spicy Chicken Pasta is packed with flavor and practically bursting with it. It’seasy,creamy,heartyanddelicious!
The BEST Spicy Chicken Pasta Recipe!
This Spicy Chicken Pasta has just the right amount of heat while still being packed with flavor. It’seasy,creamy,heartyanddelicious!
- The flavor of this pasta is more than just spicy
- It has a wonderful nuanced flavor that is hard to describe. It should never be necessary to pick between a tomato pasta and a creamy pasta
- This is the best of both worlds and it works really well
- Date Night Dinner– This dish makes 2 servings and is ideal for a romantic night in with your significant other. It may simply be multiplied to accommodate a family.
It’s also simple to create and takes only a few minutes! Keep up with me.
Spicy Chicken Breast
The spicy chicken is the heart and soul of this meal, so it’s critical that it shines through as much as possible. If there’s anything worse than tasteless, chewy chicken in any context, it’s chicken in your pasta.
For maximum flavor, we’ll cover it with a mixture of olive oil, smoked paprika, cayenne pepper, and paprika powder before baking it. This gives the chicken a good spike of spice as well as a subtle smoky flavor to the chicken itself.
It’s just as crucial as the first. Here are some suggestions for avoiding chewy chicken:
- Allow for room temperature before frying the chicken (cold chicken can cause it to seize up). Make two thinner breasts by butterflying them together (cooks faster and more evenly). Allow for resting after cooking (this helps to retain more liquids). Slicing the chicken at an angle and against the natural grain will result in soft chicken strips rather than big and chewy pieces.
How to make Spicy Chicken Breast(quick summary)
- Take one chicken breast and butterfly it
- Then marinate it in a spicy marinade. Incorporate the rub into the meat. Cook until beautifully browned on one side
- Flip and fry on the other side
Creamy Spicy Chicken Pasta
In this context, the combination of cream and spice is incredibly underappreciated. The cream not only provides richness, but it also prevents the spiciness from being too overwhelming in your mouth.
How to make Spicy Creamy Chicken Pasta(quick summary)
- Fry the onion, garlic, and chilli flakes in the butter until they are soft. Add sun-dried tomatoes and white wine, then lower the volume. Puree of fried tomatoes
- Pour in the cream after deglazing with chicken stock. Addpasta
- Combine the parmesan, parsley, and chicken in a large mixing bowl.
Top Tip– It is critical to sauté and caramelize the tomato puree before serving. It significantly changes the flavor of the sauce and gives a pleasant sweetness to the finished product. White Wine– First and foremost, make certain that it is a dry wine rather than a sweet wine. It’s also vital to drop the temperature to the lowest possible setting in order to burn off the alcohol. The wine will help to cut through the richness of the sauce, but if you don’t want to use it for any reason, simply replace it with extra stock.
How Spicy is ‘Spicy’?
Due to the fact that everyone’s tolerance for spice varies, this is a difficult one to determine. Although it’s undoubtedly spicy, the sort that makes your lips quiver, it’s not so dominating that you can’t detect the other flavors.
For those of you who enjoy spice, I would recommend amedium spice as a good choice. If you’re at all concerned, simply lower the quantity of chilli flakes used and adjust the seasoning towards the end.
What to serve with Spicy Chicken Pasta?
Garlic Bread is usually a hit when served with spaghetti. Alternatively, you might try myCheesy Pesto Garlic Bread or myCaprese Pull Apart Bread. Both are delicious! If you like this recipe, you might also like some of my otherDate Night Dinners. Also, while you’re here, I have a sneaking notion that you’ll enjoy the following items:
Spicy Chicken Pasta Recipes
- Buffalo Chicken Mac and Cheese
- Cajun Chicken Pasta
- Chicken and Chorizo Pasta
- Buffalo Chicken Chili
- Buffalo Chicken Mac and Cheese
Chicken Pasta Recipes
- Chicken and Mushroom Pasta
- Chicken Bacon and Ranch Pasta Salad
- Chicken Avocado Pasta
Spicy Pasta Recipes
- Penne Arrabiatta with Smoked Sausage
- Spicy Bacon Mac and Cheese
- Penne Arrabiatta with Smoked Sausage
Allow us to begin by preparing this Spicy Chicken Pasta dish.
How to make Spicy Chicken Pasta(Full RecipeVideo)
- 12″ SkilletWooden Spoon
- Large PotPasta Tongs
- Sharp KnifeChopping Board
- Fine Cheese Grater
- Small Pot/Bowl (for chicken marinade)
- 12″ SkilletWooden Spoon
- 10oz/250g Chicken Breast (at room temperature)
- 1x 9oz/250g Chicken Breast (at room temperature)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 7oz / 200gLinguine (or other long cut pasta)
- 2/3 cup / 160mlHeavy/Double Cream
- 1/3 cup / 80mlChicken Stock
- 7oz / 200gLinguine (or other long cut pasta)
- A quarter cup (60 mL) Fresh Parsley, finely diced
- 1oz / 30gParmesan, finely grated
- 6 (2oz/60g)Sun Dried Tomatoes, finely diced
- 2 tablespoonsTomato Puree (tomato paste in the United States)
- 1 tablespoon Butter
- 1/2 teaspoonChilli Flakes
- Salt and pepper to taste
- 1 small onion, finely diced
- 1 teaspoon Garlic, mince
- Mix together 2 tablespoons olive oil, 1/2 teaspoon smoked paprika and cayenne pepper, 1/4 teaspoon salt, and black pepper in a small bowl
- Set aside. Butterfly your chicken breast all the way through to get two breasts that are the same size. Dress in a hot and spicy marinade
- Place the chicken in a pan over medium-high heat and cook for 3 minutes each side, or until well browned and barely cooked through the center, turning once (depending on thickness may take more or less time). Placing the chicken to one side and slicing into thin strips when done, being sure to slice against the grain of the chicken and at a small angle
- Reduce the heat to medium and add 1 tablespoon butter, scraping the flavor from the chicken with a wooden spoon as it melts into the butter. Fry the onion until it begins to soften and become a light golden color, about 5 minutes. Add 1 tsp garlic and cook for another 1-2 minutes before adding 1/2 tsp chilli flakes. Fry for another minute before adding the sun-dried tomatoes. Pour in 1/4 cup/60ml dry white wine and cook for another minute, just to soften the vegetables. – Allow 5 to 10 minutes for the wine to totally decrease (this is crucial to burn off the alcohol
- It should take around 5 minutes). Meanwhile, prepare 7oz/200g pasta until al dente in salted boiling water, according to package directions. Towards the conclusion of the cooking process, save a cup of starchy pasta water and add 2 tablespoons tomato puree to the pan. To deglaze the pan, add 1/3cup/80ml chicken stock and cook for another 2 minutes (this is crucial to sweeten the flavor). Pour in 2/3 cup/160 mL heavy/double cream and season with salt and pepper to taste
- Add pasta and toss to mix using spaghetti tongs
- Serve immediately. 30g freshly grated parmesan, 1 tbsp freshly chopped parsley, add your chicken strips to a large mixing bowl. Toss again to coat, adding more starchy pasta water if necessary to thin down the sauce.
A) How spicy is’spicy’?- This is extremely difficult to quantify because it is a highly subjective concept. A strong kick, the type that makes your tongue quiver, characterizes this beverage. The heat is clearly present, but it doesn’t overpower the other flavors in the dish in any way. If you enjoy spicy foods, I’d rate this as a medium. However, this is another tough question to answer. If you’re at all concerned, start with a smaller amount of chilli flakes and adjust as needed. b) White Wine- First and foremost, be certain that it is a dry wine rather than a sweet wine.
- Although it is a small amount, it provides a pleasant background flavor and helps to cut through the richness of the sauce.
- c) Date Night Dinner- Although this recipe feeds two people, I recommend serving it with a side dish.
- If you’re cooking for a group of people, just change the measurements using the slider (although you might want to start with less spice just in case!).
- Nutritional Values Pasta with Spicy Chicken Amount Per Serving (in grams) Calories766 Calories from fat account for 421 percent of the daily value*.
- Carbohydrates (28 percent): 43.47 g 34.47 grams of protein, 6.9 grams of fiber, 28 grams of sugar, and 7.78 grams of protein 79 percent of the population Vitamin A2296IU46 percent (as measured in international units).
- Unless specified as a measurement in the components, nutrition is calculated on the basis of the lack of salt.
- In all cases, these values are just intended to serve as guidelines.
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One Pot Creamy Cajun Chicken Pasta
One-pot spaghetti has been on my to-do list for quite some time. My yearning for a cream-based, spicy-tinged one-pot dish arose this weekend, so I set out to make it. The result was delicious! This One-Pot Creamy Cajun Chicken Pasta is surprisingly simple to prepare, making it an excellent choice for weekday meals. Please continue reading because I have a few options for you (spicy, non-spicy, creamy, non-creamy), so please do!:) More one-pot goodies may be found in myOne Pot Recipe archives.
Customizing the Pasta
It is possible to personalize this incredibly easy and tasty one-pot spaghetti in a variety of ways. Take a look at these suggestions for swaps, additions, and omissions:
Adjust the Heat
This spaghetti has a fiery kick to it. However, you may control the level of heat by varying the amount of cayenne pepper used in the Cajun spice. Reduce the cayenne pepper to half if you only want a little heat, or leave it altogether entirely if you are utterly averse to spicy foods. That makes me a little sad, but I entirely understand your position. Sometimes your body and brain are not in agreement on what you want.:)
Make it Creamy (or not)
If you are unable to tolerate cream cheese, feel free to substitute a dab of heavy cream or half-and-half instead. My guess is that I’d use roughly 1/4 cup heavy cream or 1/2 cup half-and-half for this recipe. Alternatively, if you don’t want it creamy at all, that will work as well. I thought this pasta was fairly tasty even before I added the cream cheese, but the smoothness helps to balance out the spice and acidity of the dish perfectly.
Make it “Extra”
If you want to take this pasta to the next level, consider adding some cooked bacon or a final sprinkle of Parmesan cheese on top before serving. This Cajun Chicken Pasta will be elevated to a whole new level with the addition of a little additional umami flavor. Alternatively, you might use shrimp in place of or in addition to the chicken.
One Pot Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is a one-pot meal that uses largely pantry staples to create a complete dinner in about 30 minutes. Perfect for those hectic weeknights! Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Servings:4
- 2 teaspoons smoked paprika ($0.20)
- 1 teaspoon oregano ($0.10)
- 1 teaspoon thyme ($0.10)
- 1/2 teaspoon garlic powder ($0.05)
- 1/2 teaspoon onion powder ($0.05)
- 1/4 teaspoon cayenne pepper ($0.03)
- 1/4 teaspoon black pepper ($0.02)
- 1/4 teaspoon salt ($0.02)
- 15oz.fire roasted diced tomatoes($1.00)
- 2cups schicken broth($0.26)
- 2oz.cream cheese($0.50)
- 3 green onions (sliced)($0.25)
- 1lb.boneless, skinless chicken breast($5.47)
- 1yellow onion, diced($0.32)
- 1/2lb.penne pasta (uncooked)($0.75)
- In a small mixing bowl, combine all of the ingredients for the Cajun seasoning. Cut the chicken into pieces that are 1/2 to 3/4 inch thick. Place the cubed chicken in a large mixing basin, sprinkle with the Cajun seasoning, and toss to coat the chicken with the spices. In a big deep pan, heat the olive oil and butter until hot. Preheat the oil and butter in a medium-sized pan over medium heat until the oil is hot and the butter is melted and frothy. Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or just until the exterior begins to brown a little on the edges. At this time, the chicken does not need to be completely cooked through. Pour in the diced yellow onion and cook for another 2 minutes, or just until the onion begins to soften, until the onion has softened. Make sure any browned bits on the bottom of the skillet are completely disintegrated by the moisture from the onion. Then, in a large pan, combine the pasta, fire-roasted chopped tomatoes (together with their juices), and chicken broth. Allow the broth to come to a boil while stirring just until everything is equally blended
- Then remove the lid and set it aside. Following a boil, reduce the heat to medium-low and cook the pasta for about ten minutes, stirring every couple of minutes, until the pasta is cooked and the sauce has thickened
- After ten minutes, remove from the heat and set aside. Stir in the cream cheese until it has completely melted into the sauce after adding it in pieces to the pan. Serve the spaghetti with sliced green onions on top, if desired.
- The deep skillet that I use has a capacity of 4 quarts. According on your cookware, you may need to adjust the heat up or down in order to keep the broth simmering. Ensure that you stir often to avoid the spaghetti from sticking together.
Here’s how we figure out how much a recipe will cost. Serving:1Serving・Calories:482.65kcal・Carbohydrates:51.53g・Protein:34.95g・Fat:14.58g・Sodium:847.23mg・Fiber:3.45g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to view images of the process step by step!
Other Chicken Pasta Recipes You Might Like:
- One-Pot Creamy Pesto Chicken Pasta
- White Cheddar Mac & Cheese with Chicken and Broccoli
- Chicken Broccoli Pasta with Lemon Cream Sauce
- Greek Chicken Pasta Salad
- Monterey Chicken Skillet
- And many more recipes are available online.
How to Make Creamy Cajun Chicken Pasta – Step by Step Photos
Mix together all of the ingredients for the Cajun seasoning in a small mixing bowl (2 teaspoons smoked paprika, one teaspoon oregano, one teaspoon thyme, half teaspoon garlic powder, half teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and one quarter teaspoon salt). Pour the seasoning over the chicken and toss to combine. Cut a pound of boneless, skinless chicken breast into cubes that are 1/2 to 3/4 inch in size. Place the chicken cubes in a large mixing basin and sprinkle with the Cajun seasoning, stirring to thoroughly coat the chicken with the spices.
When the skillet is extremely hot and the butter is melted and foaming, add the seasoned chicken pieces.
Preheat the grill for a couple of minutes on each side, or just until the chicken is a little browned.
Sauté for a couple of minutes more, or until the onion is just beginning to soften, before adding one sliced yellow onion.
In a large pan, combine 1/2 pound penne, one 15-ounce can fire-roasted diced tomatoes (with liquids), and 2 cups chicken stock.
Immediately after it comes to a boil, reduce the heat to medium-low and allow it to simmer for around 10 minutes, stirring every few of minutes.
Small slices of 2 oz.
Stir until the cheese has completely melted into the sauce, about a minute.
Add sliced green onions on top and you’re ready to go! It’s safe to say that this One Pot Creamy Cajun Chicken Pasta will become a regular fixture in my household.:) What do you think? I think this dish of spaghetti is asking for some Freezer Garlic Bread.
LOVE ONE POT PASTAS? TRY THESE OTHER FLAVORS:
- In one pot, you can make American Goulash, Veggie Pasta, Beef and Mushroom Stroganoff, Creamy Sun Dried Tomato Pasta, and Beef and Mushroom Stroganoff.