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Best Chicken Pasta Recipes

Best Chicken Pasta Recipes

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Chicken Pasta Shopping Tips

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Chicken Pasta Cooking Tips

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

The Kitchen's Best Pasta Recipes

Photo By: Chris Amaral ©2016, Television Food Network, G.P. All Rights Reserved.

Photo By: Emile Wamsteker ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Spaghetti and Meatballs

Fresh Pasta with Parmesan Butter Sauce

Yes, it really is possible to make authentic homemade pasta with just four ingredients. If you don&rsquot have a fancy stand mixer, you can also make it by hand.

Pasta with Lemon Herb Yogurt Sauce

This sauce requires no cooking at all, just mixing cool ingredients like Greek yogurt, feta, lemon zest, oil and herbs. Add fettucine noodles and a splash of pasta water until the sauce is nice and creamy.

Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers

This hearty pasta gets a five-star rating from our fans it&rsquos quick to make and full of flavor.

Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil

The secret here is starting with ready-to-go fresh pasta you don&rsquot have to make your own!

Baby Shells Bechamel

You&rsquove had mac and cheese before, but we bet that you haven&rsquot had it like this. The bechamel sauce is super creamy and soaks into each baby shell.

Beef Stroganoff

The addition of sour cream delivers a welcome tang to classic stroganoff.

One-Pot Super Easy Fusilli

This dinner is as simple as dumping everything into a pot &mdash dry noodles, tomatoes and all &mdash and letting it simmer. The liquid from the stock will absorb into the pasta and create a rich, flavorful sauce.

Fettuccine with Cauliflower Alfredo Sauce

Picture this: All the creamy richness you know and love in a classic alfredo sauce but without any of the actual cream. Sold yet? That's the scene here in Katie's game-changing recipe. The secret is boiled cauliflower, which becomes smooth and creamy when pureed with milk.

Preparation for chicken pasta recipe

1. Bring 10 cups of water to a boil in a large pot. Add salt and 1 tsp of oil. Add spaghetti and cook as per the instructions on the pack. I used organic durum wheat spaghetti.

2. They must be cooked al dente. Drain them in a colander and rinse them well. I prefer to smear about 1 tsp of olive oil over the pasta to keep them non sticky.

3. Heat oil in a pan and saute garlic until it smells good.

4. Add chicken shredded or cubed and then sprinkle salt. I had brined the chicken in vinegar for about 2 hours. If you have brined yours in salted solution, then skip adding salt to the pan here.

How to Make This Easy Chicken Pasta

Start by cutting the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes. Season with salt and pepper. Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for about 5 minutes, until golden brown, flipping once halfway through.

Remove those beautiful golden chicken nuggets to a plate. I could seriously just eat these as a meal!

In the same skillet add the broth, salsa verde, cream, pasta, and salt and pepper to taste. I use about 1/2 teaspoon each.

Stir to combine and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.

Turn off the heat, then add the chicken and cheese and stir to combine until smooth and creamy. I am using Pepper Jack cheese for a little extra kick. Goes great with the salsa verde! :)

If desired, top with a little more shredded cheese and broil in the oven until golden and bubbly.

Garnish with a little parsley or cilantro if desired.

Gooey, creamy, cheesy, delicious chicken pasta! We love this one!! :)

Ingredients for Lemon Chicken Pasta

Here’s all you’ll need: pasta, lemon, butter, chicken, cream, flour, grated parmesan cheese, garlic, salt, pepper, and garlic salt.

Start by cooking the pasta according to the package directions. Then drain and set aside. I love angel hair pasta with this sauce, but it would be great with pretty much any kind of pasta! Penne, rotini, fettuccine, shells, you name it!

Place the chicken between two layers of wax paper and pound to even thickness. You’re not trying to get them too thin, just so that they’re even and flat. Then generously season the chicken with salt, pepper, and garlic salt.

Generously coat each side of the chicken with flour.

Melt the butter in a large skillet over medium to medium-high heat.

When the butter is hot and starts to turn brown, add the chicken.

Cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.

Let’s Make Paprika Chicken Pasta, Ready GO.

Okay, first up. Bake your chicken. I used the internet’s favorite brine / brush / bake method.

But basically it’s like this:

Now onto the pasta, and since we are working with so few ingredients here, please select good quality pasta! (Translation: please find some DeLallo pasta, or better yet, order yourself a nice lil stock of it so you always have it on hand.)

Boil the pasta and toss it with your creamy sauce.

OH MY GOSH. Look how beautiful and creamy and paprika-y.

Chicken goes on top, or mixed in, however you like it.

Send your fork into that luscious bowl of paprika chicken pasta goodness and call it a day.


    1. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
    2. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides two sides is fine). Remove the chicken and set aside on a plate.
    3. Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
    4. Stir in the Parmesan until well incorporated, and adjust the seasonings.
    5. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
    1. When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination stir over medium heat for another minute or two.
      1 tablespoon puréed chipotles in adobo sauce
      4 cups sliced mushrooms, sautéed
      3 cups lightly cooked tiny broccoli florets
      2 tablespoons fresh herbs, such as oregano, thyme, or parsley
      Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
    1. While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

    Excerpted from, Dinner Solved! by Katie Workman (Workman Publishing). Copyright © 2015. Photographs by Workman Publishing Co., Inc.

    Ingredients of Chicken Pasta

    • 1 Cup water
    • 2 tsp salt
    • 1.5 tsp olive oil
    • 1/2 cup penne pasta
    • 2 pieces butter
    • 1/2 cup chicken, boiled
    • 2 tsp black pepper
    • 1 tsp garlic
    • 1 tsp celery
    • 1 tsp chilli flakes
    • 2 tbsp carrot
    • 2 tbsp beans
    • 2 tbsp chicken stock
    • 1/2 cup pasta water
    • 1 tbsp cream
    • 2 tsp cheese, shredded

    35 Reasons to Keep Pasta In Your Summer Recipe Rotation

    You might think of pasta solely as a hearty go-to comfort food for the fall and winter, but these delicious noodles (and their many delicious shapes) should be present on your dinner table during the summer months, too. In fact, summer may be an even better time to break out the staple ingredient. That's because pasta is not only easy to make, but it often cooks quickly, so you don't have to spend hours with your oven cranked. And it's also super filling, and easy to make in bulk. But the best part is that it's a great choice for leftovers&mdashmany pasta dishes taste even better the next day.

    Summer pasta salad recipes are, of course, great for the season. They're especially a great addition to the best backyard barbecue ideas. We also love pairing our favorite noodles with seasonal veggies and herbs, like zucchini, summer squash, asparagus, mint, peas, and even greens like spicy arugula. And it's delicious baked, in stir fries, or even in a skillet dish.

    Here are more than 30 of our favorite summer pasta recipes. Each of these is absolutely delicious throughout the warmer months, too. Bursting with colorful vegetables and fresh herbs, these tasty pasta dishes range from celebration-worthy impressive, to super quick and easy dinner ideas, to simple side dishes for pairing with your favorite fish, chicken breast, or other protein. Your family&mdashkids included&mdashwill savor every forkful. Because let's be honest: Who doesn't love a plate piled high with pasta?

    • 2 tablespoons extra-virgin olive oil, divided
    • ¼ cup whole-wheat panko breadcrumbs
    • 1 tablespoon plus 1 teaspoon minced garlic, divided
    • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon salt
    • 3 cups low-sodium chicken broth
    • 1 ½ cups crushed tomatoes
    • 8 ounces whole-wheat penne
    • ½ cup shredded mozzarella cheese
    • ¼ cup shredded Parmesan cheese
    • ¼ cup chopped fresh basil

    Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

    Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

    Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.

    3 1/2 lean-protein, 3 starch, 1 1/2 fat, 1 1/2 vegetable, 1/2 medium-fat protein


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