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Here we are again on our little corner of the internet, where one dish can transport us to a whole new world. Today, we straddle the line between homely comfort and sizzling excitement, introducing a meal that will tantalize your taste buds – The Firebirds Chicken Pasta.
This dish isn’t just a recipe; it’s an adventure filled with flavorful twists and turns reminiscent of that unforgettable first bite at Firebirds Wood Fired Grill. But why wait for a reservation when the divine sensation of this amazingly delicious dish can echo in your home kitchen?
Whether you’re a long-standing devotee who fancies the love affair of chicken and pasta or someone looking for a new culinary journey, this recipe will not disappoint. Rest assured, it’s a surefire crowd-pleaser, charmed with the magic of grilled chicken, al dente pasta, and a fiery blend of spices.
How to make Firebirds Chicken Pasta
Firebirds Chicken Pasta is a delicious and satisfying dish that combines tender chicken, flavorful pasta, and a creamy tomato sauce with a hint of spice.
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta:
- 8 oz of your favorite pasta (penne, fettuccine, or linguine work well)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Instructions:
For the Chicken:
- Start by preparing the chicken. Season the chicken breasts with paprika, garlic powder, salt, and pepper. Rub the seasonings evenly over both sides of the chicken.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-8 minutes per side or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside to rest.
For the Pasta:
- While the chicken rests, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In the same skillet you used to cook the chicken, add 2 more tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
- Pour in the can of diced tomatoes, including the juice. Stir well to combine with the onions and garlic. Let it simmer for about 5 minutes to allow the flavors to meld.
- Add the heavy cream and chicken broth to the tomato mixture. Stir to combine. Allow the sauce to simmer for another 5 minutes or until it thickens slightly.
- Stir in the red pepper flakes, salt, and pepper. Adjust the spice level to your taste by adding more or less red pepper flakes.
- Slice the cooked chicken into thin strips or bite-sized pieces and add them to the sauce. Stir to coat the chicken with the sauce and let it heat for a few minutes.
- Finally, add the cooked pasta to the skillet and toss it in the creamy tomato sauce until well combined.
To Serve:
- Garnish your Firebirds Chicken Pasta with freshly chopped basil leaves and grated Parmesan cheese.
- Serve hot and enjoy your homemade Firebirds Chicken Pasta!
Tips:
- You can customize this recipe by adding vegetables like spinach, roasted red peppers, or mushrooms for extra flavour and nutrition.
- Adjust the spice level by adding more or less red pepper flakes or even a pinch of cayenne pepper if you prefer it spicier.
- Feel free to use your favorite type of pasta to make this dish your own. Linguine, fettuccine, or penne are great choices.
- If you want a lighter version, you can substitute half-and-half or whole milk for the heavy cream, although the sauce may be slightly less rich.
- Don’t forget to taste the sauce and adjust the seasoning as needed before adding the pasta and chicken.
What to serve with
Garlic Bread:
- A classic choice to accompany pasta dishes. You can make your garlic bread by slicing a baguette or Italian bread, spreading it with garlic butter, and toasting it in the oven until golden brown.
Bruschetta:
- A fresh and flavorful bruschetta with diced tomatoes, basil, garlic, and olive oil can be a great appetizer or side dish. Serve it on toasted slices of baguette.
Caesar Salad:
- A Caesar salad with crisp romaine lettuce, croutons, Parmesan cheese, and Caesar dressing complements the pasta nicely.
Caprese Salad:
- A Caprese salad with fresh mozzarella, tomatoes, basil, and balsamic glaze is a light, refreshing choice that pairs well with pasta.
Roasted Potatoes:
- Roasted or mashed potatoes can add heartiness to your meal. Season them with herbs and garlic for extra flavor.
Breadsticks:
- Breadsticks, either store-bought or homemade, are another option for dipping into the creamy sauce of the Firebirds Chicken Pasta.
Wine or Beverage:
- Consider pairing your Firebirds Chicken Pasta with a lovely white wine, such as a Chardonnay or Sauvignon Blanc, or sparkling water with lemon or lime for a non-alcoholic option.
Final Thoughts
There you have it! A simple recipe for a great dish that can be enjoyed in no time. The Firebirds Chicken Pasta is not only delicious but also easy to make. This recipe comes from the amazing restaurant chain, Firebirds, where all their dishes are known for having large portions and meeting the same gastronomic standards.
More Pasta Dishes:
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 oz of your favorite pasta (penne, fettuccine, or linguine work well)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Instructions
For the Chicken:
- Start by preparing the chicken. Season the chicken breasts with paprika, garlic powder, salt, and pepper. Rub the seasonings evenly over both sides of the chicken.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-8 minutes per side or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside to rest.
For the Pasta:
- While the chicken rests, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In the same skillet you used to cook the chicken, add 2 more tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
- Pour in the can of diced tomatoes, including the juice. Stir well to combine with the onions and garlic. Let it simmer for about 5 minutes to allow the flavors to meld.
- Add the heavy cream and chicken broth to the tomato mixture. Stir to combine. Allow the sauce to simmer for another 5 minutes or until it thickens slightly.
- Stir in the red pepper flakes, salt, and pepper. Adjust the spice level to your taste by adding more or less red pepper flakes.
- Slice the cooked chicken into thin strips or bite-sized pieces and add them to the sauce. Stir to coat the chicken with the sauce and let it heat for a few minutes.
- Finally, add the cooked pasta to the skillet and toss it in the creamy tomato sauce until well combined.
