Best 13 Chicken Over Pasta Recipes

CREAMY CHICKEN BROCCOLI ALFREDO OVER ANGEL HAIR PASTA

Steps:

• Defrost baby broccoli florets.
• Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
• Heat extra virgin olive oil in large skillet.
• Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
• Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
• Once chicken is done add baby broccoli florets and heat through.
• Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
• Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
• Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
• Making Alfredo sauce.
• Separate egg putting yolk in small dish.
• Add heavy whipping cream stirring constantly making sure it doesn't scorch.
• Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
• Stir constantly until cheese is melted between 10-15 minutes.
• Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
• Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
• Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
• Add chicken and broccoli and mix well until heated through.
• Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.

CROCK POT CHICKEN OVER PASTA

Steps:

• Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
• Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
• During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.

CHICKEN WITH ZUCCHINI AND PESTO OVER ANGEL HAIR PASTA

Steps:

• 1. Put a small amount of olive oil in a large frying pan. Heat pan to medium-high and add chicken. Saute until almost done, 5 to 10 minutes.
• 2. Add onion and zucchini and cook for 3 to 5 minutes.
• 3. Add garlic and cook for 1 more minute.
• 4. Add tomatoes with liquid and Italian seasoning. Cook for about 5 minutes.
• 5. Taste. Add salt and pepper if needed.
• 6. While chicken mixture is cooking, bring 8 cups of salted water to a boil.
• 7. Add pasta and cook according to package directions (usually 7 to 9 minutes).
• 8. When done, drain and put in a large bowl. Add pesto.
• 9. Toss.
• 10. To serve, put pasta on plates and spoon chicken mixture over top.
• 11. Grate fresh Parmesan cheese over top. Serve immediately.

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA

Steps:

• Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

CHICKEN WITH BLACK BEANS OVER PASTA

Steps:

• Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
• Brown the cubes in a non stick pan.
• Add shallots, stir fry with chicken for approx 5 minutes.
• Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
• Add drained rinsed beans, stir.
• Add chicken broth and white wine, get any little pieces up from the pan.
• Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
• Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
• Sprinkle 2 tbsp of Asiago cheese over each serving.
• And enjoy.

HERBED CHICKEN AND WALNUTS OVER PASTA

Steps:

• Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.

SLOW COOKER CHICKEN THIGHS OVER HIGH-FIBER BLACK BEAN PASTA

Steps:

• Place onion in a slow cooker. Place chicken thighs on top of onion. Add black beans, great northern beans, and chiles. Pour chicken broth on top and gently mix in chili powder, cumin, chile-lime seasoning, salt, pepper, garlic powder, and cayenne powder.
• Cover and cook on Low until chicken is falling off the bone, 6 to 8 hours. Remove chicken thighs to a plate; discard bone and joint and shred meat with 2 forks. Return meat to the slow cooker.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and place pasta in a large serving bowl. Ladle chicken and bean mixture over noodles.

CHICKEN CACCIATORE OVER PASTA

Steps:

• Cut chicken into bite size pieces.
• Spray large skillet with olive oil cooking spray.
• Saute chicken, onions, and green peppers for 6-8 minutes.
• Stir in drained tomatoes and tomato sauce.
• Add Splenda, Italian seasoning, olives, and black pepper.
• Simmer for 10-15 minutes, stirring occasionally.
• For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

CAJUN FRIED CHICKEN OVER PASTA

Steps:

• 1. Mix together flour, salt, and seasonings in a shallow bowl with wire wisk. In a separate bowl, wisk together milk and eggs until well blended.
• 2. Coat a deep frying pan with about an inch and a half of oil. Heat over medium heat. When oil is hot, roll chicken in flour mixture, then dip in egg, then roll again in flour mixture. Fry in hot oil until golden brown. Repeat until all the chicken is done; set aside on an oven safe pan/plate and keep warm in the oven until pasta and sauce are done.
• 3. Cook bow tie pasta according to package directions. While pasta is cooking start preparing sauce.
• 4. To prepare sauce, heat butter over in a deep skillet over medium heat and add red onion, garlic to the pan. Saute until softened. Pour in alfredo sauce, tomato paste, butter and wine. Simmer over medium-low heat for Until well blended. Add Cajun seasoning. When pasta is done, drain and mix with sauce.
• 5. To plate: Spoon pasta onto a plate or pasta bowl. Lay a few strips of chicken over the top. Sprinkle with sliced green onion, and shaved parmesan. Serve.

CHICKEN, BROCCOLI, SUN DRIED TOMATOES OVER PASTA RECIPE - (4.2/5)

Steps:

• Parboil your broccoli and drain set aside. In large skillet, heat your oil over medium heat. Saute garlic until golden stirring frequently. Add your chicken strips and saute until almost cooked. Add your broccoli,saute a minute. Now ad your sun dried tomatoes, I also add some of the oil from the jar, your basil, red pepper flakes, salt and pepper. Mix. Add wine, broth, and butter. Cook 5-10 minutes. Serve over cooked bow tie pasta(make sure each plate gets some sauce) topped with lots of freshly grated cheese.

LEMON CHICKEN WITH ARTICHOKE HEARTS, SUN DRIED TOMATOES, CAPERS OVER PASTA

Steps:

• 1. Take ¼ cup of dried sun dried tomatoes and soften them up in some water per package directions. 2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add flour, salt & pepper and whisk to make a nice roux. Don't let it get too brown. 3. Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, chili pepper flakes, (drained) sun-dried tomatoes, lemon juice and butter. 4. Cook pasta in salted boiling water until al dente. Drain and return to hot pot. 5. Continue to cook the sauce over medium high heat until the sauce has thickened and add the chicken - cook until chicken is warmed through. 6. Combine artichoke mixture with pasta, toss and serve immediately

CHICKEN OVER PASTA

Steps:

• In 12" skillet over medium heat, add olive oil.
• Add onion and garlic and cook until tender, stirring occasionally.
• With a slotted spoon, remove onion and garlic to a small bowl.
• In remaining drippings in skillet over medium high heat cook chicken pieces until slightly browned.
• Add parsley, onion, tomato sauce, wine, salt, ground cayenne red pepper, basil, pepper and chicken broth.
• Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
• Serve over angel hair pasta.

CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO

Steps:

• Preheat oven to 350 degrees F.
• Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
• In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
• Dredge the chicken in the seasoned flour. Shake off excess flour.
• Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
• Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
• Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
• In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
• Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
• Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
• Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).