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Off the Chain Chicken and Paparadelli Pasta

Published on: 02-15-2017

We had every intention of making a healthy pink salmon dinner for Valentine’s Day but as soon as we saw the package of fresh Paparadelli pasta starting at us longingly from the shelves of Trader Joes, we couldn’t resist. And since Paparadelli goes just OH SO WELL with a gorgeous sauce filled with chicken simmered in white wine, fresh herbs and garlic that’s been cooking in a Dutch Oven so the meat just falls off the bone, I mean why even look at another option?

So let’s cut to the chase. This chicken dish was AMAZE. We served it up with a salad filled with red veggies to stick with somewhat of a Valentines’ theme, but really, who cares about salad right now? I even took pics of the process so it could look totally legit like those real cooking blogs. Try this and let us know how it turns out! Couldn’t wait a year to post for next Valentine’s. It’s that good.


1 large package skinless chicken thighs (I used boneless but bone-in is just as good) - there were 10 thighs in the package
handful minced garlic
1 diced red onion
few splashes olive oil
Handful fresh spinach, basil, parsley, chives (chopped)
Kosher salt & Pepper
Appx. 2 cups chicken broth
Appx. 1 cup non-dairy creamer
1 package Paparadelli pasta
Appx. 1 cup White Wine
Dutch Oven (Or just a big pot you can move from stove to oven that has a lid)


Generously salt and pepper your chicken thighs.
Heat a few splashes of olive oil in your double boiler and brown the chicken thighs for approximately 3 minutes per side.
Once brown, remove chicken from the pot and keep olive oil and drippings simmering. Add garlic and diced onion, another pinch of Kosher salt and pepper and saute until onions are soft.
Turn up the heat a bit and add in the white wine. Man that's starting to smell good. Oh, and now's a good time to preheat your oven to 325.
After wine and onions cook for a few minutes, add in chicken broth with fresh spinach and herbs and mix. Return chicken to pot and cook on the stove for a few more minutes.
Cover the pot and transfer the dish and move to oven. Cook for approximately 45 minutes to 1 hour.
Remove from oven and transfer chicken to a bowl so you can chop (or shred it). Put the pot back on the stove and add the non-dairy creamer. Saute on medium to low until sauce thickens up a bit. Add pepper to taste.
Cook up your Paparedelli pasta (it shouldn't take more than 5 minutes to boil) and drain.
Add shredded chicken back to sauce and toss in pasta.
Serve immediately with dry white wine. Parmesan cheese is optional but a very.good.option!

I love Sour Patch Kids. I'd eat Ranch dressing on my shoe. My kids think I like my computer more than I like them. I have road rage.
    • Jennifer Galde
    • February 15, 2017

    Yum!! Totally making this. Looks awesome.

    • naija news
    • February 16, 2017

    Nice blog!

  1. Reply

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