Best 5 Herb And Chicken Pasta Recipes
In the culinary world, "herb and chicken pasta" stands as a delectable dish that tantalizes taste buds with its symphony of flavors and textures. Bursting with the aromatic freshness of herbs and the succulent tenderness of chicken, this pasta dish invites you on a gastronomic journey that promises to delight the senses. Whether you're a seasoned chef or a novice in the kitchen, embarking on this culinary adventure will reward you with a dish that is not only easy to prepare but also bursting with flavor and elegance. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary exploration of the perfect recipe for "herb and chicken pasta."
Let's cook with our recipes!
HERB AND CHICKEN PASTA
Add as much or as little herbs and spices as you want. Garnish with green onions and serve with homemade biscuits, if desired.
Provided by Bethany
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
- Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
Nutrition Facts : Calories 596.5 calories, Carbohydrate 66.2 g, Cholesterol 68.4 mg, Fat 18.5 g, Fiber 4.8 g, Protein 41 g, SaturatedFat 2.4 g, Sodium 559.1 mg, Sugar 3.4 g
QUICK AND EASY HERB MARINATED CHICKEN WITH PASTA
My herb garden is overflowing this year. This was a quick and easy way to have a fresh tasting dinner, and use up some of my bountiful harvest! Serve with a nice green salad and warm bread.
Provided by stimied
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together oil, vinegar, lemon juice, basil, parsley, oregano, and pepper flakes together in a shallow bowl.
- Add chicken and toss to coat.
- Marinate for at least 30 minutes or as long as 2 hours.
- Grill or broil chicken until the internal temperature reaches 165 degrees, or until throughly cooked.
- Serve by spooning warmed sauce over hot pasta, slice the chicken and arrange on top.
Nutrition Facts : Calories 619.4, Fat 39.2, SaturatedFat 7, Cholesterol 51.9, Sodium 752.4, Carbohydrate 46, Fiber 8.2, Sugar 16, Protein 20.9
PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE
This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.
Provided by Shuzbud
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
- Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
- Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
- Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
- Heat the sauce through gently for a few minutes but do not boil.
- Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
- Serve immediately.
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h45m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g
ITALIAN HERB AND CHEESE CHICKEN PASTA
I was craving something creamy with pasta so I was like "humm what would go good??" I saw the Philly cooking cream and was like O.O "this could be potentially yummy!" I grabbed a tub of it...went to the produce section and grabbed vegetables that I thought would be good in it and just threw them together in a pan. Started...
Provided by Rhonda Steadman
Categories Chicken
Time 45m
Number Of Ingredients 8
Steps:
- 1. Cut the chicken breasts into small cubes and put into a large skillet with enough olive oil to coat the bottom of the pan.
- 2. Sear off the chicken breast chunks completely and turn the heat down to medium-low. In a large pot, boil the pasta you chose until al-dente. (Wagon Wheels are good...but penne pasta gives it a more pleasant texture)
- 3. Chop the onion and peppers up into small pieces along with the celery and put into the pan with the chicken and GENTALY HEAT them up (you don't want the vegetables to wilt or they lose their crunch.
- 4. Add the Philly Cooking Cream and pasta to the mix and blend well until the vegetables are coated.
- 5. Serve as soon as possible with garlic bread or stand alone!!
Tips:
- Use fresh herbs: Fresh herbs, like basil, thyme, and rosemary, add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use about 1/3 of the amount of fresh herbs called for in the recipe.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Cook the chicken until it's cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before removing it from the pan.
- Add the pasta to the sauce: Once the chicken is cooked, add the pasta to the sauce and cook according to the package directions. This will allow the pasta to absorb the flavors of the sauce.
- Serve immediately: Herb and chicken pasta is best served immediately. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Herb and chicken pasta is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.
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