Best 2 Hot Chicken And Pasta Recipes

Indulge in a tantalizing culinary journey with our irresistible Hot Chicken and Pasta recipes, a symphony of flavors that will set your taste buds ablaze. Embark on a delectable adventure as we present three distinct variations of this classic dish, each offering a unique twist to satisfy every palate. From the fiery Nashville Hot Chicken Pasta, bursting with bold and spicy notes, to the creamy and flavorful Cajun Alfredo Hot Chicken Pasta, and the tangy and refreshing Lemon Herb Hot Chicken Pasta, these recipes promise an explosion of taste. Whether you prefer a dish that ignites your senses or one that offers a harmonious balance of flavors, we have the perfect recipe for you. Get ready to tantalize your taste buds with our Hot Chicken and Pasta extravaganza!

Here are our top 2 tried and tested recipes!

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.

DELICIOUS HOT OR COLD CHICKEN PASTA

Delicious Hot or Cold Chicken Pasta image

This is a variation of a recipe that my sister makes often for gatherings, especially during the summer. It takes great warm, and I like it even better the next day after chiiling in the refrigerator.

Provided by Sommer_K

Categories Penne

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 lb penne pasta
12 ounces stewed tomatoes, drained
2 tablespoons olive oil
1 bell pepper, diced
4 green onions, sliced
1 1/2 cups parmesan cheese (fresh grated works best)
3 garlic cloves, minced
8 ounces canned mushrooms, drained

Steps:

Heat oil to medium-high heat in a medium skillet.
Pound chicken breast into thin cutlets, rinse and pat dry.
Season chicken with salt, pepper and garlic powder.
Cook 5-7 minutes per side until done, remove and drain on paper towels.
While chicken is cooking, bring large stock pot to boil and cook penne pasta.
Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes.
Let chicken rest 10-15 minutes, then dice into bite-sized pieces.
Drain cooked pasta and place back into large stock pan.
Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture.
Salt and pepper to taste and serve!

Nutrition Facts : Calories 392.9, Fat 10.8, SaturatedFat 4.1, Cholesterol 42.2, Sodium 826.4, Carbohydrate 52.1, Fiber 8, Sugar 2.8, Protein 23.7

Tips:

For the best flavor, use a combination of white and dark meat chicken.
Be sure to season the chicken generously with the spice rub before cooking.
Cook the chicken until it is cooked through but still juicy. Overcooked chicken will be dry and tough.
Use a high-quality pasta for this dish. A good quality pasta will hold up better to the sauce and not become mushy.
Cook the pasta according to the package directions, but be sure to reserve some of the cooking water before draining the pasta.
Add the reserved cooking water to the sauce to help loosen it up and make it more flavorful.
Garnish the dish with fresh parsley or cilantro before serving.

Conclusion:

Hot chicken and pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spicy chicken, creamy sauce, and tender pasta is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give hot chicken and pasta a try.

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