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Smoked Chicken Pasta Recipe

Gather 'Round the Table for Smoked Chicken Pasta Night!

This Smoked Chicken Pasta is a family favorite that turns any ordinary evening into a cozy culinary affair. The blend of creamy pasta and smoky chicken creates a comforting flavor that hits the spot every time.

Picture this: tender pasta wrapped in a creamy, smoky sauce with a hint of garlic and shallots. Sounds yummy, right?



Wide noodles like fettuccine or pappardelle are great, hugging the sauce perfectly. And it's a one-pot wonder - cooking the sauce with the pasta saves on dishes and naturally thickens the sauce.

Smoked chicken is the star. Use leftovers if you have them, or grilled chicken works too. The creamy base relies on heavy cream, with a little pasta water for the right consistency. Don't skimp on the Parmesan – grated fresh, it adds delightful depth.

Sautéed shallot and garlic in butter create a flavorful foundation. Feel free to toss in roasted mushrooms, broccoli, or sun-dried tomatoes for variety.

Pro tips:

  • Salt your pasta water generously.
  • Cook pasta just shy of al dente.
  • Soften shallots and garlic, but don't brown them.

Simmer gently, stirring until the sauce coats the pasta beautifully. If it's too thick, add a splash of pasta water.

Top with extra Parmesan and fresh herbs. In under 30 minutes, you'll have a dish that feels indulgent without the fuss. Perfect for date night or any night, really.

Pair with crusty bread and a crisp Caesar salad. Leftovers reheat well, making a great lunch option the next day.

This smoked chicken pasta is easy, satisfying, and irresistibly delicious. So gather 'round, folks, because dinner's gonna be a hit!

Essential Ingredients for Smoked Chicken Pasta

Here's what you'll need for this irresistible dish:

  • Pasta: Wide noodles like fettuccine or pappardelle are ideal, but any pasta will do in a pinch.
  • Smoked Chicken: The star of the show. Leftover smoked chicken adds deep, savory flavors. Grilled chicken works too.
  • Butter: Unsalted is best, but if you've got salted, just go easy on seasoning later.
  • Aromatics: Shallots and garlic create a wonderful base flavor.
  • Heavy Cream: The foundation of your creamy sauce. Half-and-half can work too, but you might need flour to thicken it.
  • Parmesan Cheese: Freshly grated melts beautifully into the sauce. Trust me, it's worth the extra elbow grease.
  • Salt and Black Pepper: Essential for balancing flavors.
  • Optional Fresh Herbs: Basil or parsley make a colorful and flavorful garnish.
  • Optional Add-ins: Roasted mushrooms, broccoli, or sun-dried tomatoes can jazz things up.

Remember, high-quality ingredients make all the difference in simple dishes like this. Keep these on hand for when you need to whip up something tasty without too much fuss.

Choosing and Using Smoked Chicken

Smoked chicken brings a unique, deep savory taste that pairs wonderfully with creamy sauces. It's like adding a dash of outdoor barbecue to your cozy kitchen meal.

If you don't have leftover smoked chicken, here's a quick guide to making your own:

Using a Smoker:
  1. Choose your chicken cuts.
  2. Season with salt, pepper, and spices. Let sit for 30 minutes.
  3. Preheat smoker to 225°F.
  4. Smoke until internal temperature reaches 165°F (3-5 hours).
Using a Grill:
  1. Set up for indirect cooking.
  2. Season the chicken.
  3. Place on cooler side of the grill, lid on.
  4. Add wood chips for smokiness.
  5. Grill to 165°F internal temperature.

For convenience, check your grocery store's deli or refrigerated section for pre-smoked options. In a pinch, grilled chicken with nice char marks can work too.

Recipe:

Ingredients:

  • 8 oz pasta
  • 8 oz smoked chicken, cut into 1/2 inch pieces
  • 3-4 Tbsp unsalted butter
  • 2-3 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • Salt and pepper to taste

Instructions:

  1. Cook pasta al dente, reserving 1/2 cup pasta water.
  2. Melt butter, cook shallot and garlic.
  3. Add chicken, warm through.
  4. Add pasta, toss to coat.
  5. Pour in cream, simmer until thickened.
  6. Stir in Parmesan until melted.
  7. Season to taste.
  8. Serve with fresh herbs and extra cheese.

Nutritional information (per serving, assuming 4 servings):

  • Calories: 525 kcal
  • Carbohydrates: 40g
  • Protein: 25g
  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 125mg
  • Sodium: 380mg
  • Fiber: 2g
  • Sugar: 2g

The Perfect Pasta for Smoked Chicken Dishes

Picking the right pasta can make or break your smoked chicken dish. While fettuccine and pappardelle are top picks for their sauce-hugging abilities, other shapes like penne have their merits too.

Cooking pasta al dente is key. It should be firm to the bite, giving a satisfying texture and soaking up the sauce without turning to mush.

Here's why different shapes work well:

  • Fettuccine and Pappardelle: Their broad surfaces cradle thick, creamy sauces beautifully.
  • Penne: Captures bits of chicken and sauce inside its tubes, making every bite flavor-packed.
  • Rotini or Fusilli: Their spirals trap sauce, ensuring even distribution throughout the dish.

Choosing the right pasta shape isn't just about preference; it's about making every forkful as delicious as possible. Wide, flat noodles or shapes with nooks and crannies help the creamy, smoky sauce coat each bite perfectly, bringing out the full yumminess of your dish.

Step-by-Step Cooking Instructions

Ready to whip up this Smoked Chicken Pasta? Let's dive in! Whether you're smoking the chicken yourself or using pre-smoked, I've got you covered.

  1. Smoking the Chicken (Skip if using pre-smoked):
    • Rub chicken with salt, pepper, and spices. Let it rest for 30 minutes.
    • Preheat smoker to 225°F.
    • Smoke until internal temperature reaches 165°F (3-5 hours).
  2. Boiling the Pasta:
    • Bring salted water to a boil in a large pot.
    • Cook pasta until just shy of al dente (8-10 minutes).
  3. Prep the Creamy Sauce:
    • Melt 3-4 tablespoons butter in the empty pasta pot.
    • Cook minced shallot until soft (2-3 minutes).
    • Add minced garlic and cook for another minute.
  4. Combine Chicken and Pasta:
    • Add chopped smoked chicken, warm for 2 minutes.
    • Return drained pasta to the pot, stir to coat.
  5. Finish the Sauce:
    • Add 1 cup heavy cream, simmer until thickened.
    • Remove from heat, stir in 1/3 cup grated Parmesan.
  6. Final Touches:
    • Season with salt and pepper.
    • Garnish with fresh basil or parsley and extra Parmesan.

There you have it! A creamy, savory Smoked Chicken Pasta that'll knock your socks off. Trust me, your taste buds will thank you!

Serving Suggestions and Variations

Let's jazz up this pasta, shall we? Here are some ideas to make your meal even more delicious:

Pair it with:

  • Garlic bread (because carbs on carbs is always a good idea)
  • Caesar salad
  • Roasted veggies like carrots or Brussels sprouts

Want to mix it up? Try these variations:

Veggie Add-Ins:
  • Roasted mushrooms
  • Broccoli or broccolini
  • Sun-dried tomatoes
  • Sauteed zucchini
Protein Swaps:
  • Shrimp
  • Crispy bacon bits
  • Turkey sausage
Lightening It Up:
  • Use half-and-half instead of cream
  • Swap some cream for Greek yogurt
  • Mix vegetable broth with a bit of cream
Making It Richer:
  • More cream (because why not?)
  • Extra cheese (Parmesan or Pecorino Romano)
  • Finish with a pat of butter

Go ahead, get creative! Your taste buds are the boss here.

Storing and Reheating Tips

Listen up, because leftovers can be just as good as the original if you do it right!

Storing:
  • Cool completely before storing (nobody likes mushy pasta).
  • Pop it in an airtight container in the fridge for up to 4 days.
  • Freezing? Portion it out first. It'll last up to 2 months.
Reheating:
  • From the fridge: Add a splash of cream or broth, heat on the stove over medium-low.
  • From frozen: Thaw overnight, then follow the fridge method.
  • Microwave option: Add liquid, cover loosely, heat in 1-minute bursts.

Remember, the goal is to keep that creamy goodness intact. With these tips, you'll be savoring this pasta for days!

Recipe: Smoked Chicken Pasta

Ingredients:
  • 8 oz pasta
  • 8 oz smoked chicken, cut into 1/2 inch pieces
  • 3-4 Tbsp unsalted butter
  • 2-3 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • Salt and pepper to taste
  • Optional: Fresh basil or parsley
Instructions:
  1. Cook pasta al dente in salted water. Reserve 1/2 cup pasta water before draining.
  2. Melt butter in the same pot. Cook shallot until soft, then add garlic for 1 minute.
  3. Add chicken, warm for 2 minutes.
  4. Return pasta to pot, stir to coat.
  5. Pour in cream, simmer until thickened (2-5 minutes).
  6. Remove from heat, stir in Parmesan until smooth.
  7. Season with salt and pepper.
  8. Serve with fresh herbs and extra Parmesan.

Optional add-ins: roasted mushrooms, broccoli, sun-dried tomatoes, or a squeeze of lemon.

Store leftovers in the fridge for up to 4 days. Reheat with a splash of cream or broth to maintain that creamy texture we all love.

Now go on, get cooking and enjoy this little slice of heaven!

Nutritional information (per serving, assuming 4 servings):
  • Calories: 572 kcal
  • Carbohydrates: 36g
  • Protein: 24g
  • Fat: 38g
  • Saturated Fat: 22g
  • Cholesterol: 141mg
  • Sodium: 348mg
  • Fiber: 2g
  • Sugar: 2g

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