Chef Johns Chicken Spaghetti Food

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CHEF JOHN'S CHICKEN SPAGHETTI



Chef John's Chicken Spaghetti image

No canned soups were harmed in the making of this chicken spaghetti recipe, which showcases a whole bird. Other than requiring a little time, this recipe is dead simple. Just be sure to undercook your pasta by at least a minute, since it'll finish cooking in hot sauce for a few more minutes. This is a critical step, and allows all those flavors to get sucked up by the still hydrating spaghetti. Garnish with a little more Pecorino Romano cheese and basil.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Chicken

Time 2h25m

Yield 8

Number Of Ingredients 11

1 (4.5 pound) whole chicken, giblets removed
1 (24 ounce) jar marinara sauce
6 cups water
2 anchovy fillets
½ teaspoon red pepper flakes, or to taste
2 teaspoons salt, plus more to taste
1 (16 ounce) package spaghetti
¼ cup thinly sliced basil leaves
½ cup grated Pecorino Romano cheese
1 tablespoon cold butter
1 tablespoon grated Pecorino Romano cheese

Steps:

  • Place chicken in a pot and pour marinara sauce on top. Add water and anchovies. Bring to a simmer, uncovered, over high heat. Reduce heat to medium-low. Cover and simmer, without stirring, for 1 hour and 15 minutes.
  • Transfer chicken to a bowl using tongs. Let cool to the touch.
  • Meanwhile, bring sauce to a simmer over medium-high heat. Cook, skimming off the fat from the surface, until sauce is reduced by at least half, 20 to 35 minutes.
  • Tear off chicken meat by hand and transfer to a bowl, breaking the pieces into your desired size.
  • Add the chicken, red pepper flakes, and salt to the reduced sauce. Cook and stir until chicken is heated through, about 2 minutes. Keep on low heat while you cook the pasta.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water according to package instructions, reducing time by 1 minute, about 11 minutes. Drain and return to the pot; reduce heat to low.
  • Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter. Stir until butter melts, about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese. Cover and let sit for 1 minute. Stir and serve.

Nutrition Facts : Calories 850.3 calories, Carbohydrate 53.8 g, Cholesterol 105.5 mg, Fat 54.4 g, Fiber 4 g, Protein 33.7 g, SaturatedFat 16.4 g, Sodium 1162.3 mg, Sugar 9 g

CHEF JOHN'S SPAGHETTI ALLA CARBONARA



Chef John's Spaghetti alla Carbonara image

Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 11

4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

Steps:

  • Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
  • Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
  • Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  • Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
  • Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g

CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

CREAMY CHICKEN SPAGHETTI



Creamy Chicken Spaghetti image

Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Provided by whaussies

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

1 pound skinless, boneless chicken breasts
½ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package spaghetti
½ cup salted butter
1 medium onion, chopped
1 medium bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 pound) package shredded Mexican cheese blend
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
  • Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
  • Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
  • Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

CHEF JOHN'S SUNDAY PASTA SAUCE



Chef John's Sunday Pasta Sauce image

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h50m

Yield 10

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  • Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  • Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
  • Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g

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