Firebirds’ Chicken Pasta Copycat Recipe

Add [wprm-ingredient text=”1 tablespoon ancho chili powder” uid=”3″], [wprm-ingredient text=”1 tablespoon paprika” uid=”4″], [wprm-ingredient text=”1 teaspoon salt” uid=”5″], [wprm-ingredient text=”¼ teaspoon freshly cracked black pepper” uid=”6″], and [wprm-ingredient text=”¼ teaspoon cayenne pepper” uid=”7″] to small bowl. Stir spices together until well blended. Set aside.

Place large saucepan on stovetop over medium heat. Add [wprm-ingredient text=”1 tablespoon unsalted butter” uid=”1″] and let butter melt, swirling and tilting saucepan occasionally to distribute butter across surface.

When butter is melted, add [wprm-ingredient text=”3 cloves garlic” uid=”2″] and prepared spice blend. Stir to incorporate, then cook, stirring often, until garlic is fragrant, approximately 1 minute.

Pour in [wprm-ingredient text=”⅓ cup white wine” uid=”8″] and stir to incorporate, scraping up any garlic that may have stuck to bottom of saucepan. Simmer over medium heat until wine is reduced by 50%.

Remove saucepan from heat and let cool slightly. Add [wprm-ingredient text=”1 cup low-sodium chicken stock” uid=”9″] and [wprm-ingredient text=”2 cups half and half” uid=”10″]. Stir to incorporate, then return saucepan to stovetop and increase heat to medium-high.

When mixture begins to boil gently, immediately reduce heat to medium-low. Simmer mixture 4 to 5 minutes.

While mixture simmers, add [wprm-ingredient text=”2 tablespoons all-purpose flour” uid=”11″] and [wprm-ingredient text=”¼ cup half and half” uid=”12″] to small bowl. Whisk ingredients together until combined.

After simmering sauce mixture 4 to 5 minutes, slowly add flour mixture to saucepan, whisking constantly until flour mixture is fully incorporated into sauce.

Simmer sauce mixture 5 minutes or until thickened, then remove saucepan from heat and let cool slightly.

Add [wprm-ingredient text=”⅓ cup grated fresh asiago cheese” uid=”13″] and [wprm-ingredient text=”1 tablespoon chopped fresh basil” uid=”14″]. Whisk until cheese is melted and fully incorporated, then set saucepan aside.

Fill large pot with [wprm-ingredient text=”16 cups water” uid=”25″] and place pot on stovetop over medium-high heat. Bring water to rolling boil, then stir in [wprm-ingredient text=”1 tablespoon sea salt” uid=”26″].

Allow water to resume boiling, then add [wprm-ingredient text=”1 pound dry penne pasta” uid=”21″] and stir to incorporate. Cook pasta according to directions on pasta packaging. Once pasta is al dente, pour water and pasta into colander and drain well. Set pasta aside.

Return empty pot to stovetop and reduce heat to low. Add [wprm-ingredient text=”1 tablespoon unsalted butter” uid=”16″] and continue heating pot until butter has melted, swirling and tilting pot occasionally to distribute butter across surface.

Once butter is melted, add [wprm-ingredient text=”2 medium grilled boneless, skinless chicken breasts” uid=”17″] (chopped) and [wprm-ingredient text=”2 slices thick-cut bacon” uid=”19″] (cooked, crumbled) to pot. Stir to incorporate, then simmer in butter, stirring occasionally, until chicken and bacon are hot. Be careful not to overcook proteins.

Once chicken and bacon are heated through, transfer prepared asiago-chile sauce to pot. Return prepared penne to pot and gently stir all ingredients together until well incorporated and completely coated in sauce.

Portion chicken pasta into serving bowls. Top each portion with diced tomato and thinly sliced green onions. If desired, sprinkle additional [wprm-ingredient text=”grated fresh asiago cheese” uid=”23″] over pasta and serve immediately.