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THE Best Chicken Pasta! Ever.
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Description
This dish is SO savory and delicious, your family and friends will think they’re at their favorite Italian restaurant.
Ingredients
- 1 pound Chicken, Boneless, Skinless
- Garlic Salt, To Sprinkle
- Olive Oil, For Drizzling
- 1 cup Sliced Mushrooms (canned/drained Or Fresh)
- 6 cloves Garlic, Minced
- ½ cups Chicken Broth
- ½ cups Oil-packed Sun-dried Tomatoes, Chopped
- 1 cup Spinach (Fresh Or Frozen), Chopped
- ¼ cups Fresh Parsley, Minced OR 1/2 T. Dried
- ¼ cups Basil, Chopped OR 1/2 T. Dried
- ¼ teaspoons EACH Salt, Pepper, Red Pepper Flakes
- 1 cup Parmesan, Grated
- ½ pounds Pasta
Preparation
This is a very forgiving recipe and easy to make your own. Don’t like mushrooms? Leave them out! Want more pasta? Go ahead! Less basil? Sure. This recipe is just a loose guideline. Hope you enjoy it even half as much as we do! 
1. Cook spaghetti until barely al-dente according to package directions. Remove from heat, but leave in water to keep warm.
2. Time to cook the chicken! Sprinkle it with garlic salt and grill OR pan-fry in a little olive oil. After it’s done, slice into thin strips or 1″ chunks and set aside (keep warm).
3. If you grilled, drizzle a skillet with olive oil and heat OR, if you pan-fried, reheat the pan as-is. Add in mushrooms and garlic, saute until tender. Stir in the remaining ingredients (except pasta) and simmer until cooked through. Add chicken.
4. Drain pasta, put in serving bowl and drizzle with olive oil. Toss in the chicken and sprinkle with cheese. Serve with a salad and bread of your choice. Enjoy!
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6 Comments
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Jasileet on 12.6.2011
this is a good pasta dish. we’ve used this method to clear out the fridge. can i suggest maybe a different name? it doesn’t really say what the pasta is like and it’s hard to share with friends, “yeah, just search best chicken pasta ever”. up 8,000 recipes.
troyusmama on 10.24.2010
I love it! It makes a ton if you use a whole pound of pasta. Thanks!
hernjend on 10.9.2009
This was so good! My husband already requested that I make it again next week! Thanks so much for a great recipe.
momto2boyssc on 10.5.2009
Made this last night. It was “eh.” I used a whole bag of fresh spinach, lots of garlic, tomatoes, fresh basil…The only thing I left out were the mushrooms. It just didn’t have a lot of flavor, if you can believe it. I made a similar recipe a couple of weeks ago with shrimp and it was much better.
Of course, having said all this, I did bring the leftovers for lunch today and my stomach is growling, ready to dive into it!
1 lb peeled, deveined shrimp
½ cup shallots, chopped (I only did 1/3 cup)
3 tbs olive oil
¾ cup chicken broth
Juice of one lemon (not nearly enough for me)
1 tsp. salt (and I thought it needed more once in my bowl)
1 package of the lemon chive al dente fettuccine
10 oz fresh spinach, washed and drained, coarsely chopped (I thought 10 oz would be too much, since the package I had was 5 oz. Nope, could have used 10 ozs.)
Cook fettuccine. While water is preparing to boil, put olive oil in pan, add shallots. Sauté 30 seconds. Add shrimp – cook for 3 minutes. Add chicken broth, lemon, salt. Bring just to boil. Add cooked fettuccine (should be done, since you only cooked it for about 3 minutes), toss. Add spinach and toss, just until wilted. Serve.
You can add things like toasted pine nuts, roasted red peppers, chopped tomatoes.
I added petite diced tomatoes, drained. Ooh, I just thought of artichoke hearts – those would be good….. You could also add mushrooms, parmesan or feta, whatever! Garlic. Mmmm.
missmeglet on 9.28.2009
I made this recipe a couple weeks ago and fell in love with it. I even made it for guests last week and they all raved about it. I even got a couple requests for the recipe!
I especially love the way the chicken broth helps flavor the whole dish. Crazy yummy.