Chicken Cheese Steak Pasta Recipes

RACHAEL'S CHICKEN PHILLY CHEESESTEAKS

Steps:

• Roast peppers over an open flame or under a preheated broiler to blacken skins
• Place in a bowl and cover to cool, then peel and seed
• Thinly slice peppers lengthwise
• Dress with some EVOO, salt, pepper and fresh thyme
• To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
• Add onions, season with salt and pepper, and cook to soften, about 15 minutes
• Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
• Place chicken in freezer for 10 minutes
• Using a chef's knife, thinly slice the chicken on an angle going against the grain
• Pat the meat dry
• Season with salt and pepper
• Heat a large cast-iron griddle or skillet over high heat
• Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
• Add a fat drizzle of olive oil to the hot griddle or skillet
• Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
• Line the rolls with cheese and fill with the chicken
• Top with onions, peppers and giardiniera or hot peppers, and serve

CHICKEN CHEESE STEAK

Steps:

• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes.
• Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes.
• Spread chicken mixture evenly over halved rolls.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

CAJUN SHRIMP CHICKEN AND STEAK ALFREDO PASTA

Steps:

• Place the steak pieces inside of a ziploc bag. Set aside.
• Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar and ground black pepper in a small bowl.
• Pour the marinade inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
• Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
• Heat oil in a large skillet or a large pot over medium heat.
• Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
• Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
• In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
• Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
• Heat 1 tablespoon of olive oil in the hot skillet.
• Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.
• Cook for 2-4 minutes, stirring occasionally until golden brown.
• Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.
• In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.
• Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.
• Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.
• Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
• Add the pasta and toss around to coat in the Alfredo. Toss in the steak, chicken and shrimp and stir to combine. Serve and enjoy!

STEAK PASTA

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
• Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
• Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
• Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
• Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
• Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
• Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!

CHEESY CHICKEN PASTA

Steps:

• Saute the onion: Heat the olive oil in a large skillet or dutch oven over medium heat. Add the onion and cook till translucent.
• Brown the chicken: Add the chicken and season with salt and pepper and cook through until browned. Stir in the garlic and cook till aromatic for about 1 minute.
• Combine the cheesy chicken pasta: Add the pasta, chicken broth, milk, stir and bring to a boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the pasta is cooked. Uncover and if there's any more liquid cook for another 5 minutes or until all the liquid has cooked off.
• Finish the dish: Remove from heat, stir in the cream cheese till creamy and melted. Add the spinach, mozzarella and Parmesan cheese. Stir until all the cheese melts and the spinach wilts. Serve while warm.
• Serve while warm.

STEAK AND ALE'S SPICY CHICKEN PASTA

Steps:

• To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
• Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
• Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
• Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
• Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.

PHILLY CHEESESTEAK PASTA

Steps:

• Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
• Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth.
• Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
• Keeping the skillet over low heat add the 1/2 cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
• Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
• Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
• Garnish with chopped parsley.

CHICKEN CHEESE STEAK PASTA

Steps:

• Place pasta in boiling water and cook til done. (partially drain & keep warm if needed) Coat a non-stick frying pan with olive oil and heat to medium high. Add chicken breast slices, peppers & onions and cook until not quite done, stirring often. Add mozzerella cheese, Italian seasoning, 1/2 the chopped garlic, salt & pepper to taste. Reduce heat to low, cover and cook til chicken is done & cheese melted. Drain pasta & return to pot on low heat and coat well with olive oil, add garlic & parmesan cheese. Salt & pepper to taste. Mix thoroughly. Place 1/4 of pasta on 4 dinner plates and top with Chicken Cheese Steak mixture.