Hot Chicken And Pasta Recipes

25 BEST CHICKEN PASTAS TO MAKE FOR DINNER

25 Best Chicken Pastas to Make for Dinner image

Wondering what to make for dinner? Try these easy chicken pasta recipes! Your family will love spaghetti, fettuccine, penne, and more tasty pasta dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Creamy Mushroom Chicken Pasta (One Pot)
Chicken Spaghetti
Mom's Chicken Fettuccine Alfredo
Easy Chicken Penne Pasta
Chicken Primavera (Creamy)
Chicken Marsala
Caprese Chicken Pasta
Chicken Alfredo Stuffed Shells
One -Pot Chicken Parmesan Pasta
One Pot Creamy Pesto Chicken Pasta
Lemon Basil Chicken Pasta
Creamy Chicken Mushroom Pasta
Chicken Florentine Pasta
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Garlic Chicken u0026amp; Kale Spaghetti
Chicken Parmesan Pasta Bake
Bowtie Chicken Alfredo
Creamy Cajun Chicken Pasta
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce
Spicy Chicken Pasta
Spicy Chicken Pasta
Lemon Butter Garlic Chicken Pasta
Butter Chicken Pasta
Family Night Chicken and Broccoli Pasta Bake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chicken pasta recipe in 30 minutes or less!

Nutrition Facts :

HOT CHICKEN AND PASTA

Hot Chicken and Pasta image

This is a chicken and pasta stir fry that is a bit spicy. I don't find it to be too hot, but if you have a tender mouth, I'd skip the chili oil and reduce the crushed red peppers. I like to use spaghetti, but the original recipe called for linguine. Recipe torn out of a newspaper from St. Petersburg, FL....no author mentioned. The secret to making this recipe easy is to have everything chopped and placed in order of addition to the wok, so your cooking time flows easily and smoothly.

Provided by breezermom

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil, divided
1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 lbs boneless chicken breasts, cut into 1 inch pieces
4 ounces spaghetti, uncooked (can use linguine)
6 ounces snow pea pods, fresh (can use broccoli flowerets)
1 medium red bell pepper, cut into strips
3 green onions, chopped
3 tablespoons soy sauce (I use reduced sodium soy sauce)
1 tablespoon rice wine vinegar
1 teaspoon chili oil (I sometimes use garlic chili oil)
1/2 teaspoon crushed red pepper flakes
1/4 cup peanuts, chopped (optional)

Steps:

Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
Cook the spaghetti according to the package directions. Drain well, and set aside.
Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
Sprinkle with the chopped peanuts. Serve immediately.

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