Chicken Kebab Pasta
Recipe Overview
Overview
This Chicken Kebab Pasta is a delightful fusion that brings together the essence of Turkish kebabs and the comfort of pasta. The dish starts with tender chicken breast, which is marinated in a flavorful blend of spices including paprika, cumin, and garlic powder. This not only infuses the chicken with rich flavors but also sets the stage for a creamy sauce that binds everything together.
As the chicken cooks, the addition of sautéed onions, sweet peppers, and minced garlic adds a vibrant touch to the dish. The use of shell-shaped pasta is a clever choice, allowing it to capture the creamy sauce and bits of chicken beautifully. The incorporation of pasta water helps to create a luscious sauce that is both aromatic and satisfying.
To finish, a dollop of cream cheese is stirred in, transforming the sauce into a rich and creamy coating for the pasta. This dish is not just about flavors; it’s about textures and the joy of a comforting meal that can be prepared in under 30 minutes. Perfect for busy weeknights, this Chicken Kebab Pasta is sure to become a family favorite, offering a delicious twist on traditional kebabs.
Recipe Details
Steps & Tips
Chop 600g of chicken breast into 1 to 2 cm cubes.
In a bowl, mix 1 tsp each of salt, paprika, garlic powder, half tsp of cumin, half tsp of black pepper, and 2 tbsp of olive oil.
Add chicken to the bowl and toss to coat with the wet rub.
Finely dice one onion, one sweet red pepper, and slice a couple of green chilies thinly.
Add 250g of shell-shaped pasta to boiling water with a stock cube and cook until al dente.
Tip: Add a stock cube to the pasta water for enhanced flavor.
In a large sauté pan, heat 15g of butter over medium-high heat.
Add diced onions to the pan and sauté until softened and browned.
Add the coated chicken to the pan and spread it out.
Cook chicken for about 2 minutes, then mix and continue cooking.
Reserve about 400ml of starchy pasta water before draining the pasta.
Drain the pasta in a colander.
Add diced peppers to the pan and sauté for a minute or two.
Add four cloves of minced garlic to the pan and sauté for 60 to 90 seconds.
Stir in 15g of red pepper paste and 15g of tomato paste.
Tip: If you don't have red pepper paste, substitute it with more tomato paste.
Add 3 tsp of oregano, 1 tsp of paprika, 1 tsp of sumac, half tsp of Turkish chili flakes, and half tsp of black pepper.
Tip: Taste the pasta water; you might not need to add extra salt to the dish.
Cook the spices with the paste until browning forms on the pan.
Add reserved pasta water gradually to deglaze the pan.
Continue adding pasta water until about 300 to 400ml is used.
Tip: Deglaze the pan with pasta water to lift flavorful browning into the sauce.
Stir in 45g of cream cheese to thicken the sauce.
Tip: Use cream cheese to make the sauce creamy and thick.
Add the cooked pasta to the sauce and mix well to coat.
Serve with a dollop of yogurt and sprinkle with parsley and chili flakes.
Tip: Add yogurt and sprinkle parsley and chili flakes for a fresh finish.
Ingredients
Ingredient: Dairy
→ Substitution: Greek Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a stock cube in pasta water enhances the flavor of the dish.
- •Cream cheese can be substituted with Greek yogurt for a lighter option.
- •Cooking pasta to al dente ensures it holds up well in the sauce.
- •Adding garlic towards the end of cooking helps retain its flavor.
