Delicious Chicken Pasta Recipes

DELICIOUS CHICKEN PASTA

Steps:

• Cut the chicken into thin strips, place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic Cook pasta according to package directions.
• Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
• Cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
• Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
• Stir in the chicken mixture and cook 4 minutes.
• Add the flour and stir well, cooking another 2 minutes.
• Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.
• Add 1/2 cup chicken stock and scrape up the pan bottom.
• Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
• Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
• Stir and scrape well.
• Cook 5 more minutes and remove from heat.

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

EASY LEMON CHICKEN PICCATA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with pasta and chicken, garnished with parsley, if desired.

CHICKEN FLORENTINE PASTA BAKE

Steps:

• Preheat oven to 350° F. Spray a 13x9-inch baking dish or large casserole dish with cooking spray and set aside.
• Cook the pasta according to the package directions. Drain and set aside.
• In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until onion softens and lightly browns, about 5 minutes. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, pepper and red pepper flakes (if using). Add the onion, sun dried tomatoes, spinach, artichokes, cooked chicken, Monterey jack cheese and Parmesan cheese to the bowl. Stir until well combined.
• Add the pasta and gently stir until everything is evenly distributed. (If your bowl is not large enough to fit the pasta and the artichoke mixture, you can layer the pasta with the mixture in the baking dish. stirring a bit to combine the layers as you go.)
• Transfer the pasta mixture to the prepared baking dish. Cover with foil and bake 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the bread crumbs, Parmesan, paprika and melted butter. Stir to combine.
• Sprinkle the casserole with the topping and continue to bake, uncovered, for 10 minutes more, until hot and golden brown on top.

EASY CREAMY LEMON CHICKEN PASTA

Steps:

• Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
• Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
• Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
• Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
• Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
• Serve the pasta topped with the chicken and sauce.