Pasta con Pollo (Chicken Pasta)
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
556 kcal
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Course
Main Course
Pasta con Pollo (Chicken Pasta)
Description
This recipe for Pasta con Pollo brings together tender chicken pieces seasoned with smoked paprika and chipotle chili powder, paired with roasted red and yellow bell peppers that add a charred sweetness. The sun-dried tomatoes contribute a concentrated tomato flavor, and garlic, chipotle peppers in adobo, and tomato paste develop a smoky-spicy base for the sauce.
White wine is used to deglaze and reduce, adding brightness, while chicken broth and heavy cream create a rich, slightly spicy sauce finished with parmesan for umami and depth. Linguine is the pasta of choice, but other long pastas can substitute. The chicken is seared to lock in juices before simmering in the sauce.
The dish offers a blend of textures: the crisp-tender roasted peppers, tender chicken with golden skin, and creamy sauce coating the pasta. The recipe suggests variations on peppers and spice level, as well as substitutions for gluten or alcohol, making it adaptable for various preferences and dietary needs.
Ingredients
- 1 pound linguine pasta Barilla® brand
- 2 pounds chicken thigh skin-on, bone-in
- 2 pounds chicken drumstick skin-on, bone-in
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 yellow onion diced, small
- 1 red bell pepper
- 1 yellow bell pepper
- 6 ounce sun-dried tomato diced
- 3 garlic finely chopped, cloves
- 1 to 2 chipotle peppers in adobo sauce diced plus 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 1/4 cup white wine dry
- 6 ounces chicken broth
- 2/3 cup heavy cream
- 1 ounce parmesan finely grated
- 1/2 teaspoon chili flakes
- cilantro optional
Instructions
- Season the chicken with ¼ teaspoon salt, pepper, smoked paprika and chipotle chili powder. Over medium-high heat, heat the olive oil in a large skillet.
- Brown skins of chicken on both sides until golden, about 5 to 7 minutes. Set aside. (Chicken will not be fully cooked at this point.)
- Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred. Set aside, let cool and chop.
- Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.
- Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant for 15 to 30 seconds.
- Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 1 minute.
- Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Braise for about 20 to 25 minutes until the chicken is completely cooked through.
- Meanwhile, add pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.
- Pour in heavy cream to skillet and season to taste with salt and pepper.
- Use pasta tongs to add pasta in and toss to combine.
- Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.
- Garnish with chili flakes, chopped cilantro, and serve!
Notes
- Any long-shaped pasta can substitute for linguine depending on preference.
- Jarred roasted bell peppers can be used to save time.
- Adjust chipotle peppers to reduce spiciness or swap smoked paprika for a milder flavor.
- Gluten-free linguine works as a substitute if needed.
- Chicken breast may replace thighs and drumsticks for leaner meat.
- Chicken broth can replace white wine if avoiding alcohol.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 556kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 441mg | 18% |
| Potassium | 527mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 50mg | 56% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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