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Chili Pappardelle with Chicken & Mushrooms

18 May 2009 4 Comments

I find that pasta is like a backup singer. It supports the star without being in the spotlight, fills in where needed and makes the show complete.

Sometimes, the backup singer becomes the star. Such as the chili flavored pappardelle I found recently at World Market! Unfortunately, I threw away the package without noting the brand, but any of these would probably be a good substitute:

I also discovered that there are lots of other interesting flavored pastas available – check it out:

      Plus a bunch more. After loving the chili pappardelle so much, I can’t wait to try these others!

      This dish could certainly be made with a standard pasta, but the chili flavored pasta gave it a wonderful, subtle spicy flavor, so if you use regular pasta, be sure to increase the crushed red pepper flakes. If you can, definitely do try the flavored kind. We loved it!

      Chili Pappardelle with Chicken & Mushrooms

      Serves 4-6

      Chili Pappardelle with Chicken & Mushrooms


      • 1 pound chili flavored pappardelle pasta (or regular pasta)
      • 2 cloves garlic, minced
      • 16 ounces mixed mushrooms (I used cremini and shiitake), cleaned and sliced
      • 1/4 teaspoon crushed red pepper flakes
      • 2 cooked chicken breasts, chopped
      • 1 medium lemon, juiced
      • 2 ounces unsalted butter, cut into small pieces
      • 1/4 cup freshly grated parmesan cheese
      • 1/4 cup fresh parsley, chopped
      • Kosher salt and freshly ground pepper to taste


      Bring a large pot of water to a boil. Add salt and pasta and cook until al dente, or as per package instructions.

      Meanwhile, heat large nonstick saute pan over medium-high heat and coat pan with cooking spray. Add mushrooms and fry for a few minutes, then add garlic and cook briefly, until golden and fragrant. Season mushrooms lightly with salt. Continue to fry for 4-5 minutes, tossing regularly.

      Add cooked chicken and toss to combine. Remove from heat and squeeze in half of lemon juice. Season with salt and pepper to taste. Cover to allow cooked chicken to warm until pasta is finished.

      When pasta is ready, drain and add to the pan. Add butter and toss to coat. Add remaining lemon juice, grated Parmesan and parsley and toss.

      Serve garnished with chopped parsley and grated Parmesan.


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  • Marta said:

    Oh I adore wide-ribbon pasta, and flavoured varieties rock! I once saw a truffle-flavoured pasta which called my attetion, but it was prohibitly expensive! In any case, this recipe looks great. I think the mild flavour of the chicken and mushrooms must really let the pasta shine!

    Marta’s last blog post..La Ricetta del Nonno

  • Digigirl said:

    Yes, that’s why I went with the simple chicken & mushrooms idea. I wanted that lovely chili pasta to be the star – and it was! I loved that flavored pasta, so will definitely be picking up more flavors to try.

    You know, I’ve never tasted truffle anything. I have no idea how it tastes! Must be awesome, based on everyone’s reactions, though. One of these days…

  • Nate said:

    I like the addition of lemon juice. It brightens up the whole dish!

    Nate’s last blog post..Garlic Cheddar Polenta with Shrimp and Asparagus

  • Digigirl said:

    Yeah, it really does! The original chicken & mushroom recipe only called for half a lemon but after tasting it, using the whole lemon really added a lot.

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