858 chicken pasta recipes

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Barbecued short ribs with a homemade gastrique-style sauce of caramelized vinegar, brown sugar, and warm spices. The day-ahead method delivers grill-ready ribs with sauce that clings.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Juicy ground chicken burgers seasoned with tarragon and tomato paste, grilled and topped with a creamy Dijon-tarragon sauce on toasted English muffins. Lighter than beef, bigger on flavor.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

A succulent and tasty chicken dish that's made with mandarin oranges, fresh mushrooms and sweet bell peppers.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.