Chicken Pasta Sauce Recipes

Steps:

• In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
• Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
• Add spices and chicken chunks; cook through--about 10 minutes.
• Add stewed Italian style tomatoes to chicken/Marinara sauce.
• Simmer while cooking pasta according to package directions.
• Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

Steps:

• Set oven to 375 degrees F.
• Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
• Pat the chicken pieces dry using paper towels.
• Season the chicken pieces with seasoned salt, black pepper and garlic power.
• Place into the baking dish.
• Bake for 30 minutes.
• Drain any fat in the dish.
• Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
• Sprinkle Parmesan cheese over.
• Serve with cooked spaghetti.

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
• Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
• Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
• Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

Steps:

• Cook pasta according to package directions. Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well. Return pasta & veggies to pan and set aside.
• Cut chicken into strips or large cubes and sprinkle with salt and pepper.
• In large skillet heat olive oil over medium high heat. Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F), turning over while sauteing.
• Transfer chicken to the pan with the pasta & veggies. Toss with the peanut sauce and heat through over medium heat.
• Sprinkle each individual serving with crushed red pepper flakes to taste.

Steps:

• Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
• When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
• Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
• Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
• Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
• While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

Steps:

• Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work.
• SAUCE:.
• First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream.
• Let simmer for 5 minutes, stirring frequently.
• Slowly stir in the parmesan cheese, about 1/4 cup at a time.
• Add salt and pepper if desired.
• Simmer for about 20 minutes on low heat. Stirring frequently.
• The longer this simmer's the better.
• If sauce seems to be real thick then slowly stir in the rest of heavy cream.
• In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick.
• Chicken:.
• While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle.
• Place noodles on plate, top with sauce and place the chicken on the side.
• Garnish sauce with fresh grated parmesan cheese.
• Serve with your favorite salad and breadsticks.

Steps:

• Put all items in the crock pot, chicken on bottom.
• Let it cook for 8-10 hours.
• Stir a couple of times until you notice that the chicken is falling apart.
• Cook Pasta.
• Put sauce over pasta.
• Top with Parmesan if desired.
• Enjoy!

Steps:

• In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13x9-in. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 20-22 minutes or until a thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese. , Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.