Chicken Spaghetti - Chicken Pasta Sauce Recipe
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Date: 2019-07-25
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Comments and reviews: 9
CantankerousDave
Made this on a cold weeknight a couple days ago, but with some chicken breasts I had in the freezer. And in the slow cooker. Okay, I only used the basic idea. It took a long time and I ended up with at least twice as much chicken than could possibly fit in the sauce, but the sauce itself tasted great. Next time, Ill dial it back to two small breasts or a single giant Tyson one. Or use two jars of marinara if Im feeding a crowd. Anyway, its a great jumping-off point. Poaching the chicken in the sauce works great. Im definitely going to riff on this again.
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Made this on a cold weeknight a couple days ago, but with some chicken breasts I had in the freezer. And in the slow cooker. Okay, I only used the basic idea. It took a long time and I ended up with at least twice as much chicken than could possibly fit in the sauce, but the sauce itself tasted great. Next time, Ill dial it back to two small breasts or a single giant Tyson one. Or use two jars of marinara if Im feeding a crowd. Anyway, its a great jumping-off point. Poaching the chicken in the sauce works great. Im definitely going to riff on this again.
reply
Mukiwa Banda
Want a simpler less messy preparation for chicken pasta? Just roast a chicken your favorite way. Carve off the bits you want and dice. Add to warmed-through sauce (marinara or any) in pot. Pour over pasta (or mixed in) PROS: Chicken roasted not poached. Don't need to stick fingers in. Leftover roast chicken pieces for stock and tomorrows sandwiches. CONS: Admittedly by poaching in sauce, Chef John's version releases more chicken flavor into his marinara. But having said that, my version retains more flavor in the chicken meat itself.
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Want a simpler less messy preparation for chicken pasta? Just roast a chicken your favorite way. Carve off the bits you want and dice. Add to warmed-through sauce (marinara or any) in pot. Pour over pasta (or mixed in) PROS: Chicken roasted not poached. Don't need to stick fingers in. Leftover roast chicken pieces for stock and tomorrows sandwiches. CONS: Admittedly by poaching in sauce, Chef John's version releases more chicken flavor into his marinara. But having said that, my version retains more flavor in the chicken meat itself.
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Metalpug79
Pardon my forthcoming ignorance. but what happens to the 2 anchovies? Do they just break down and mix in with the sauce? Also, the part where you cover the finished pasta with the chicken and sauce at the end, and let it sit for 1min. what exactly is the point of that step? Nothing but pure & innocent curiosity from a long time fan Looked like a great pasta dish Thanks for sharing p. s. to any other viewers, feel free to answer either of those questions It would be equally appreciated
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Pardon my forthcoming ignorance. but what happens to the 2 anchovies? Do they just break down and mix in with the sauce? Also, the part where you cover the finished pasta with the chicken and sauce at the end, and let it sit for 1min. what exactly is the point of that step? Nothing but pure & innocent curiosity from a long time fan Looked like a great pasta dish Thanks for sharing p. s. to any other viewers, feel free to answer either of those questions It would be equally appreciated
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Jay
I have been trying to come up with a recipe with chicken as the protein with a light sauce and of a different sauce without being spaghetti sauce. This I will make tomorrow my chicken is ready in the ice box. I am making a small amount so I am using chicken parts I know I'll eat. I am not a meat person especially chicken. I'll let you know how it comes out I ordered sour dough bread from San Francisco and this is so perfect. Thank you
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I have been trying to come up with a recipe with chicken as the protein with a light sauce and of a different sauce without being spaghetti sauce. This I will make tomorrow my chicken is ready in the ice box. I am making a small amount so I am using chicken parts I know I'll eat. I am not a meat person especially chicken. I'll let you know how it comes out I ordered sour dough bread from San Francisco and this is so perfect. Thank you
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L Jay
Yes Italians DO use chicken and duck in pasta watch pasta grannies on utube and youll see them make it They use whatever protein they can and I was shocked as well. It must be an Italian American thing because this country is so nuts over chicken. Personally Id use anything but chicken however this recipe looks fabulous and Ill try it with 1/2 of a chicken and less water. Maybe thick pork chops as someone suggested.
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Yes Italians DO use chicken and duck in pasta watch pasta grannies on utube and youll see them make it They use whatever protein they can and I was shocked as well. It must be an Italian American thing because this country is so nuts over chicken. Personally Id use anything but chicken however this recipe looks fabulous and Ill try it with 1/2 of a chicken and less water. Maybe thick pork chops as someone suggested.
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Coby Williams
I've got to say the other version of Chicken Spaghetti you mentioned at the beginning of the video is my all time hated food. Everyone in my family called me defective and said You just haven't had it cooked right All versions are the same terrible mess of what was supposed to be food. BUT. This version looks absolutely amazing and I think I'll be making it some time.
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I've got to say the other version of Chicken Spaghetti you mentioned at the beginning of the video is my all time hated food. Everyone in my family called me defective and said You just haven't had it cooked right All versions are the same terrible mess of what was supposed to be food. BUT. This version looks absolutely amazing and I think I'll be making it some time.
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DoughboyLover1
Thank you, Chef John- this recipe is delicious We've made it 2x since you posted it (we rarely make the same recipe again that quickly) and each person commented on how they only wish they had a second stomach so they could eat more: ) High compliments Thanks so very much for sharing so many terrific recipes- and for making them so much fun in the process.
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Thank you, Chef John- this recipe is delicious We've made it 2x since you posted it (we rarely make the same recipe again that quickly) and each person commented on how they only wish they had a second stomach so they could eat more: ) High compliments Thanks so very much for sharing so many terrific recipes- and for making them so much fun in the process.
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Levi Griffin
Made this last night for my parents and they loved it Paired with a pinot noir we had a very filling dinner. Now I have lunch for work all weekend, and the leftovers will be even better than the original, I bet. The cheese is a great call, btw. Pecorino (spelling) goes very well in the dish and makes an excellent topping for greek yogurt and strawberries.
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Made this last night for my parents and they loved it Paired with a pinot noir we had a very filling dinner. Now I have lunch for work all weekend, and the leftovers will be even better than the original, I bet. The cheese is a great call, btw. Pecorino (spelling) goes very well in the dish and makes an excellent topping for greek yogurt and strawberries.
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Mike Baxter
I found this video coincidently as I was eating my own big bowl of chicken spaghetti: ). I used two smaller chickens. BUT I made the mistake of slow cooking them too long, so the meat fell all off the bones as I took the birds out of the slow cooker. it took me an HOUR to pick out all the tiny bones: (. I'm interested to try this better recipe soon: )
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I found this video coincidently as I was eating my own big bowl of chicken spaghetti: ). I used two smaller chickens. BUT I made the mistake of slow cooking them too long, so the meat fell all off the bones as I took the birds out of the slow cooker. it took me an HOUR to pick out all the tiny bones: (. I'm interested to try this better recipe soon: )
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