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Chicken Pasta Dishes Just Don't Melt My Butter

Perilagu Khan Aug 19, 2010 09:24 AM

I've yet to taste a chicken pasta dish that blew me away or even rose above "meh," truth be told. Now that said, I actually haven't tried very many. And I figure there's no better group to disabuse me of my chicken/pasta grousing than a pack o' Hounds.

So, have you got any chicken pasta favorites that I've just gotta try? One caveat: the Khantessa doesn't do heavy cream sauces, so anything alfredoey is right out. A touch o' cream is acceptable.

  1. b
    bob96 Aug 19, 2010 09:59 AM

    Here's a basic recipe from Naples and Ischia (where it's made w rabbit) For 4. Saute 6 chicken thighs (w skin on) in abundant good olive oil with a few whole cloves of garlic and a dried chili pepper. Spritz some white wine, reduce. Add a 28 oz can San Marzano tomatoes, hand crushed in a bowl. Bring to a light boil, reduce heat, simmer uncovered slowly for about 35-45 mins till sauce is reduced and chicken done. Add fresh herbs of choice--basil, parsley, thyme/marjoram. Check for seasoning. Remove chicken (you can also shred meat into the sauce). Cook pasta of choice--bucatini, spaghetti preferred. Mix cooked al dente pasta into pan with sauce, coat. Serve pasta with abundant pecorino, some more chopped herb, chicken on the side. Buon appetito.

    2 Replies
    1. re: bob96
      Perilagu Khan Aug 19, 2010 10:08 AM

      That sounds pretty damn good, although I'd have to sub breasts for thighs. Does the dish have a name?

      1. re: Perilagu Khan
        b
        bob96 Aug 19, 2010 10:48 AM

        It's a basic Neapolitan cacciatora (minus the usual peppers and mushrooms), or, if done with rabbit, coniglio ischitana. You could subsitute onion and rosemary for the garlic and other herbs. I'd recommend getting breasts w skin on the bone, and then cutting them crosswise thru the bone in to chunks. Cooking time is less, of course--remove the meat when done and then reduce to sauce to a wonderful oily mess.

    2. k
      kemi5 Aug 19, 2010 12:05 PM

      If you like spicy then try my Cajun Chicken & Shrimp Linguine for 2: 1 lg. chicken breast - butterflied & sliced, 8 lg. prawns - cleaned & butterflied, 1 med. onion - sliced, 5 garlic - chopped, mixed peppers - sliced, 2 lg. ripe tomatoes - concasse & diced, 6 oz. cooked linguine, 1/2c. butter, 2 heaping Tablespoons of Cajun spice (+ or -), dash of Worcestershire, 1c. FF half & half (+ or -), 2 scallions - minced.

      Heat 2T. butter until browned, add 2t. Canjun spice then saute chicken & prawns separately then remove fr. pan & hold. Melt remaining butter & add remaining Cajun spice. Saute garlic, onions, peppers, then tomatoes. Add chicken, prawns and their accumulated liquids, plus cooked pasta. Heat thoroughly then stir in FF half & half & Worcestershire. Correct seasonings. Garnish w/ scallions. Enjoy. This is my rendition of Cheesecake Factory's Jambalaya Pasta.

      2 Replies
      1. re: kemi5
        Perilagu Khan Aug 19, 2010 01:06 PM

        The Khantessa and I both love hot and spicy. Mo' hotta, mo' betta. But we've also got a thing about shellfish. I wonder if diced red snapper could sub for the shrimp here?

        1. re: Perilagu Khan
          k
          kemi5 Aug 19, 2010 01:18 PM

          Any firm fish could do or switch to a sausage such as andouille, boudin, or hot link since you like the heat. It's an all-in-one meal with minimal prep.

      2. r
        rafjel Aug 19, 2010 08:28 PM

        This is the only pasta with chicken that I've ever liked, likely because of the way the chicken is prepared (not pan-fried to death). It's delicious. http://www.foodnetwork.com/recipes/ni...

        1 Reply
        1. re: rafjel
          b
          bob96 Aug 19, 2010 08:39 PM

          Wow. Looks just great--and lends itself to any number of tasty garnishes.

        2. LindaWhit Aug 20, 2010 06:51 AM

          What about tossing sauteed chicken and your choice of veggies (I usually use broccoli, sugar snap peas, onions, carrots, and red bell peppers) with the pasta and a spicy peanut sauce? I usually make a thin version of my Dad's satay sauce that I use on grilled kebobs (add more sherry to thin it out, and obviously use more spicing to your own taste). It's not "authentic" but it works for me. :-)

          Blend the following together in a bowl:

          1/3 cup peanut oil
          3 Tbsp. peanut butter
          1/2 tsp ground ginger
          1/2 tsp curry powder
          3 Tbsp. honey
          2 tsp lemon juice
          2 Tbsp. ketchup
          2 Tbsp. teriyaki sauce
          dash Tabasco sauce or hot chili oil
          1/2 tsp garlic powder
          1/2 tsp freshly ground pepper
          1/2 tsp dry mustard
          1 oz sherry

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