Menu Enter a recipe name, ingredient, keyword...

Gemelli Pasta with Chicken


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 boneless Chicken Breasts, cut into bite size pieces
  • 2 tblsp. Olive Oil
  • 1 lb. Gemelli Pasta
  • 1 can diced tomatoes, prefer S&W w/garlic
  • 1 medium sweet Onion, thinly sliced
  • 2 Garlic cloves, minced
  • 5-6 baby Portabellos or crimini mushrooms, sliced
  • 4-5 Sun-dried Tomatoes, thinly sliced
  • 1/4 tsp. Red Pepper flakes
  • 3/4 cup dry White Wine
  • 3/4 cup Heavy Cream
  • 1 1/2 tsp. McCormick's Pizza Seasoning
  • 5-6 fresh Basil leaves,thinly sliced
  • Salt and Pepper to taste
  • Shaved Parmesean to garnish



Step 1

Season chicken liberally with salt and pepper. Boil pasta according to package directions and reserve up to a cup of pasta water. In a large skillet, brown chicken in 1 tlbsp. of the olive oil. Remove chicken when browned and set to the side. Add other 1 tlbsp of olive oil, then add onion and garlic and red pepper flakes, saute about a minute and add mushrooms. Cook another 2 minutes and add diced tomatoes and the white wine. Cook one more minute, then add heavy cream and pizza seasoning. Add more salt and pepper to taste. Add well drained pasta and 3/4 cup to 1 cup of the reserved pasta water along with the chicken. Add basil and shave parmesean and serve.


You'll also love

Review this recipe

Mexican-Style Pasta With Chicken and Peppers Creamy Cajun Chicken Pasta