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Thyme, onion and chicken pasta recipe

Thyme, onion and chicken pasta recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Fresh thyme, spring onion, regular onion, garlic and Parmesan are tossed with linguine pasta and chicken breast for an easy but satisfying dish. You could use another pasta - such as spaghetti or fettuccine - if desired.

25 people made this

IngredientsServes: 4

  • 225g linguine pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, roughly chopped
  • 4 spring onions, cut into small pieces, white and green parts separated
  • 2 skinless, boneless chicken breast fillets, cut into small pieces
  • 3 sprigs fresh thyme
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 80g grated Parmesan cheese

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Bring a large pot of lightly-salted water to the boil. Cook the linguine in the boiling water until al dente, about 11 minutes. Drain, reserving about 175ml of the pasta water. Place the drained pasta in a large bowl.
  2. Melt the butter with the olive oil in a large frying pan over low heat. Cook the onion and white parts of the spring onion in the butter and oil for about 10 minutes.
  3. Stir the green parts of the spring onions, the chicken, thyme and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the centre, about 10 minutes more.
  4. Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (24)

by Sarah Jo

Simple and comforting. Recipe didn't specify whole wheat pasta, but descriptive sentance did. That's what I used. I added a bit more minced garlic, like a whole other clove and fresh parmesan. We ate every little bit. Sometimes, it dosen't have to be overdone to be a good recipe.-02 Aug 2009

by COOKIN4MYFAMILY

While this is good, I can't say that the family was wild about it. The fresh thyme could easily be substituted with basil or oregano if you prefer another flavor. I didn't have the fresh thyme, so I used a rounded teaspoon of pesto sauce for each sprig of thyme. Instead of using 3/4 c of salted pasta water to make the sauce, I used a smaller amount of chicken broth and then simmered it just a little to get it to thicken. We also didn't think it needed as much Parmesan cheese as the recipe states.-24 Sep 2009


Recipe Summary

  • ¼ cup curry powder, divided
  • 2 tablespoons garlic powder
  • 1 tablespoon seasoned salt
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 sprig fresh thyme, leaves stripped
  • 1 pinch ground allspice, or more to taste
  • salt and ground black pepper to taste
  • 2 ¼ pounds whole chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 1 potato, diced
  • ½ cup chopped carrots
  • 2 scallions (green onions), chopped
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 Scotch bonnet chile pepper, chopped, or to taste

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.


Make This French Onion Chicken Dinner Again and Again

French onion soup is an iconic dish for a reason: The rich broth, layered with bread and melted cheese, instantly satisfies and comforts. It can feel a tad decadent, though, and perhaps not the first dish you’d think to prepare for an easy weeknight dinner. But with just a little imagination, you can make French onion soup a family-friendly meal by transforming the soup into a gravy and combining it with chicken. Ta-da!

Not only is this dish a fun twist on a French classic, but it’s also a one-pan dinner. You just need a deep skillet. First, the onions go in the skillet to be caramelized. Vidalia onions, which have a hint of sweetness, work great with recipe. You’ll also cook your chicken and the gravy (which is made with beef broth) in the same skillet. That means not only will there be less mess for you to clean up after dinner, but you also won’t have to worry about cooking chaos either, as all the preparation happens at the same spot on the stove.

Right before serving, you’ll sprinkle the dish with Swiss cheese (French onion soup is traditionally topped with Gruyere cheese, so feel free to switch it up) and then pop the skillet in the oven to bake for a few minutes, or until the cheese is completely melted. You can serve it alone, but it also works on top of rice or slices of toasted French bread.

The result is a cheesy, rich chicken dish. The decadent French onion soup-inspired gravy that tops this chicken proves that it doesn’t take the skills of a professional French chef to prepare dinners you’ll family will be raving about for the foreseeable future.


Begin by taking the chicken from the fridge about an hour before you intend to cook it (if it’s a hot day, give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose – this will take the chill off the bird and help it to cook in the shorter time.

Now put 1 tablespoon of the olive oil in the roasting tin and toss the onion, lemon and garlic in it. Then push everything to the sides of the tin and place the chicken in the middle. Rub the rest of the olive oil all over the skin of the bird. Then arrange the onion wedges, lemon and garlic cloves around the chicken. Season well with salt and black pepper and then scatter the thyme leaves and the small sprigs of thyme over everything in the tin.

Now roast the chicken for an hour and then transfer it to a carving board, along with the red onions, lemon and garlic. Cover the bird with foil and let it rest for 20 minutes.

Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and let the whole lot bubble and reduce to about half its original volume. Stir the crème fraîche and a small squeeze of lemon juice into the sauce and when it has warmed through, taste and check the seasoning. Then carve the chicken and place on to warm plates, making sure everyone has a piece of onion and lemon and some garlic. Add any juices to the sauce and finally, spoon some sauce over the chicken and serve the leftover sauce in a jug.

You can squeeze the garlic out of the cloves as you eat it, and scrape off the lemony flesh fromthe skins.


Creamy Chicken and Mushroom Spaghetti

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For this classic creamy chicken and mushroom spaghetti recipe, a simple flour-thickened sauce binds together yellow onion, cremini mushrooms, fresh thyme, chicken broth, milk, and Parmesan.

What to buy

Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.

Tips for Chicken

Instructions

  1. 1 Bring a large pot of salted water to a boil.
  2. 2 Meanwhile, make the sauce. In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the onion, season with salt, and cook, stirring, until golden, about 5 minutes. Add the mushrooms and wine, then sprinkle with the thyme and a little more salt and pepper, and cook, stirring, until the mushrooms soften, about 8 minutes. Transfer the mixture to a bowl.
  3. 3 Melt the remaining 4 tablespoons butter in the frying pan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes. Slowly add the broth, whisking constantly, then stir in the milk. Let simmer for 5 minutes.Add the chicken, reserved mushroom mixture, and 1 cup Parmesan, and stir until the cheese is melted and the mixture is slightly thickened to create a sauce, about 4 minutes. Remove from the heat and cover to keep warm.
  4. 4 Cook the pasta to al dente according to package directions, then drain.
  5. 5 Add the pasta to the pan and stir and toss to coat the pasta with the sauce and warm it through, about 3 minutes. Serve with a little more Parmesan and some parsley sprinkled over the top.

How to Pan Roast Chicken Breasts

Pan roasting is one of our favorite ways to cook chicken. We use the same method for cooking these lemon chicken thighs. It’s basically a two-part process. Sear the chicken in an oven-safe pan on top of the stove then slide it into the oven to finish cooking.

If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

For this recipe, we cook the chicken in butter and add lots of fresh thyme — other herbs like rosemary or sage are also excellent. After generously seasoning the breasts, place them skin-side down into the hot pan.

When it’s golden brown, flip, add butter and thyme. Then spoon the melted thyme butter on top. Slide the pan into the oven so the chicken can finish cooking. While it roasts, open the oven door a couple times and spoon the butter on top of the chicken to keep it moist.

YOU MAY ALSO LIKE: Quick and easy rosemary roasted butterflied chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. Jump to the Butterflied Chicken Recipe.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne


Optional Add-Ins

Extra Veggies: Pack this meal with added nutrients by adding spinach, asparagus and/or mushrooms.

Shrimp: You can add some shrimp to this dish too! Just add it at the same time you add the bell pepper and tomato sauce.

Crushed Red Pepper: To kick up the heat, sprinkle on some crushed red pepper before serving.

  • For a creamier version, replace the heavy cream with 4 ounces of cream cheese instead.
  • Afraid the dish will be too spicy? Only use one teaspoon of Cajun seasoning (you can always add more if it&rsquos too bland).

To store leftovers, wait for the pasta to cool completely, then place in a food storage container with a tight sealing lid. Store in the refrigerator until ready to reheat. If stored properly, it will be good for 3 to 5 days.

You can reheat leftovers in the microwave. Simply place the leftovers in a microwave-safe dish and add a few drops of water or milk. Cover and cook for 1 minute and 30 seconds on medium power. Check the heat and continue heating in 15-second increments until heated through.

Corn on the cob, garden salad, and collard greens all make great sides for cajun pasta.


Recipe Summary

  • 1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
  • 1 pound white new potatoes, halved (quartered if large)
  • 1 large red onion, cut into eighths
  • 1 head garlic, cloves separated and left unpeeled
  • 6 sprigs thyme
  • 1 lemon, quartered
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.


Roast Chicken and Thyme Pasta Bake recipe

Ingredients
1 ½ cup macaroni pasta
2 cups roast chicken
½ cup milk
1 cup water
2 medium tomatoes, chopped
1 packet white onion soup / 1 packet chicken soup
½ cup grated cheddar cheese
½ cup peas (optional)
½ cup roast butternut pieces (optional)
2 tablespoons sugar
½ teaspoon dried thyme
10ml oil

How to
Bring a pot of salted water to the boil, pour in the macaroni and boil on a high heat for 15 minutes, or until al dente. Drain and set aside.

Take all meat off the roast chicken, roughly chop, set aside.

Heat oil in a medium sauce pan, on a medium to high heat. Put in the chopped tomato and fry for 5 minutes. Sprinkle over the sugar and give it a quick stir.
Add in the chicken pieces, peas (optional) and thyme and mix together gently. Allow to heat up for 2 minutes.

Pour in the water and milk. Allow to heat up, stirring occasionally and very gently.
Once the liquid is almost at boiling point, slowly add in the packet of soup. You will need around 2 -3 tablespoons of the soup. Stir into the liquid, ensuring there are no lumps.

In a deep casserole dish, place the cooked pasta. Place the roast butternut pieces all around (this step is optional). Pour over the chicken mixture evenly. Sprinkle over cheese and place in preheated oven for 15 minutes.

Tip: I prefer to add the packet soup close to the edges of the pot, so that you can concentrate on one area to dissolve the mixture, and when dissolved mix through all the liquid.

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.

Please rate this recipe

1 votes, average: 1.00 out of 5)


Chicken, Peppers and Onion with Linguine

Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.

Heat a large, deep skillet over high heat. Add the EVOO, 3 turns of the pan. Add the chicken and cook over high heat until lightly browned. Sprinkle the thyme, zest and red pepper flakes over the chicken and stir to combine. Add the garlic, peppers and onion and season with salt and pepper. Cook for 5 to 6 minutes, stirring now and then, until the veggies soften. Add the wine and scrape up the tasty bits from the bottom of the pan. Stir in the broth and tomatoes and bring to a bubble. Simmer the sauce for 10 minutes.

Combine with the chicken, peppers and onion and a little grated cheese. Serve at once and pass around extra cheese at the table.


Watch the video: Lemon and thyme chicken, with garlic and onion (December 2021).