Quick Italian Chicken Pasta Recipe

all right folks hey welcome back listen you seen the thumbnail you already read the title so you know we making a creamy Italian sausage pasta right but listen I got a twist for you if you guys come on in here right here and take a look at this right here listen we got to put I say Italian right so look you know you're going to put a mild or a hot italian sausage right but look what I found they got a chicken Italian sausage I think we're going to do it with this and then if you really want to level it up if you guys got any uh more chicken and Dey here it is right here we can do this and that stay away from the pork so check this out so let's get it okay so look let's go over here and let's get this uh the Panet pasta now I just told you guys this uh pan this is it right here my water is already boiling so what I'm going to do is just add just a couple of pinches of salt to it you know my water give this a stir you know what I mean want with this to dissolve just gives it a little bit of flavor right now what we going to do is we going to add it now you want to do it Al Dente style read whichever brand that you buy M says it right here on the top Al Dente perfection 11 to 12 minutes we already at a boil so let's go ahead and just add [Applause] it okay so this is what we get ready to do we going to come over here look if we just pan over these ingredients don't forget the full ingredient list is on my website that's smoking and Grilling with a.com and that's wab.com now as we cooking our pasta right what you want to do is you can use any Skillet I like to use the cast iron holds heat Cooks everything well so I put a medium flame underneath the bottom of that and as I told you guys before we're going to be using you know the mild Italian chicken sausage right so let me get this open this is starting to heat up and then we'll go ahead and start to Brown now you want to put yourself a little bit of olive oil or whatever cooking oil you would like even though we going to be using this chicken and you going to see just how moist it is but you want to get something to be nice and hot it helps with the sticking you know what I mean it just helps with the whole cooking process now once you see that your pan is you know nice and heated you want to go ahead and add your whichever your choice is whatever whether it's pork you know sausage Italian sausage or chicken just you want to put it in right here all right so what I'm doing now is just getting it to be flat so we can have a little contact you know on the pan so that we can cook it and what we want to do is cook it until it's not pink no more or in this case since we're using chicken it's a little bit of a reddish type pink but we don't want to see that now you want to get yourself one of these these are like plastic or like a Neil PR you know uh Masher what it does is allows me to get in here and do this you know to break it all up now another benefit of having one of these is for you guys that uh cook with those non-stick pans this right here won't scrape up none of that non-stick coating and you don't have to ingest that you know what I mean so you guys might want to start getting these you know what I mean just it's best to have the right tool you know I mean for health reasons you know for making your your uh cook easy you know things like that all right so listen we don't see any more pink you don't want to overcook it you know what I mean uh we going to hydrate everything back it's still going to be super moist and good and flavorful and then but when you use the word Italian you know it's been seasoned I already told you guys like when you open the pack it's going to just smell incredible no matter which sausage whether it's pork or chicken but this is a great option for those you guys that don't do no pork you know what I mean uh you get the same flavor you know actually it's a it's a nice flavor too so listen if you guys using pork want to go ahead and use a slotty spoon you know to leave any of the grease that's in the uh inside you know what I mean but we use chicken you know it's a little bit little little more leaner you know what I mean you guys can look so you just want to take it out let me get this out and then we move on to the next step okay so my timer just went off right we we we reached our Dente it said 11 to 12 my timer went off 11 you guys see me holding a Pyrex measuring cup right I'm going to give you guys a pro tip when you say creamy you're mixing cheese and things of that nature you want to sa reserve some of this uh pasta water right so I'll go in here and get myself I got one cup I'm not going to need that much you know what I mean but I like to get myself some so I'll set this off right here I got my colander in I'm going to turn my water on this cold water so we can shock it so that it doesn't continue to uh cook and then uh we got our Panet Al denta and what we doing is we putting that cold water on there right cuz we we stocking it we want to stop the cooking process that was the whole purpose if you don't do this part right here it's going to continue to cook you know what I mean it just make your pasta a little bit softer you know what I mean so if it's softer here we going back to cook some more it won't be right you start out Dente when we finish this process it's going to be perfect folks okay so look now we move on to the next step boy I can tell you I tast some of this uh Italian chicken sausage and it is good good uh and when I tell you that you know it's got the Italian seasoning it's just right folks just trust me now I brought my pan back up to uh to the heat I'm still working with that Medium I didn't scrape everything out of here you don't need to you know it's okay cuz it's all going to be Blended together anyway but right now we just want to go ahead and soften up our onions right so what we going to do is sauté them down just a little bit then we going to start cutting down this is the level up for me you know what I mean this is going to be the level up for all you guys guys cuz a lot of you guys buying this chicken and Dey you know what I mean you know I cook with it like throughout so what I'm going to do is I'm going to cut this down all right let's get this open but meanwhile let me let me work this around then it's okay to just add yourself just a little bit of oil again I'm using that extra virgin olive oil I love cooking with it this is Branch and Vine and it's garlic infused now we going to be adding a little garlic to this too and don't forget you guys look this process right here de glazes the bottom when you put the you know the acid from that you know from the onion look anything that look like it tried to stick you can just move that over the top let it steam it gets it all up now let me continue on with the uh Andole and then you know what now that I got to cut this way when I say chicken and Dey this is made by Hae great brand I only use this but look at the color that's in the inside of that that's all of your seasoning and that's all of your flavor we want to put that in there too we going to just go ahead and start cooking this down a little bit all right now that we got our andou cut and diced down the way we want it right our onions are starting to soften up let's just go ahead and add this and let's get it all infused now and do you going to put a little flavor in there also this is how we level things up and make it like when you get a recipe you make it your own folks you know what I mean so we'll just do it like this you know a yeah let's get some heat on it pan nice and hot all right so this is cooking down nice onions are where they should be I can see that I can see that the andou is releasing this you know flavor in here so what I'm going to do is I'm going to put all of this in the center or just a one side you put it wherever you want to put it up now I'm going to tell you the method to the madness we're getting ready to add our garlic what we want to do is we want to add our garlic on top of that not put it on the bottom so that it doesn't by the time you know cuz I'm putting three cloves in by the time I get them all done you know what I mean they won't be uh I don't want to like burn them right so I load my press up now I'm going go ahead and just uhoh I load my press up now I just take it and I hit it like this and then look at that right there freshly minced garlic so let me finish this and then we'll move it around so now that I have it all on top now we going to mix this around and keep it moving I'mma look at my fire down here make sure I'm not too hot nope I'm still at a medium flame oh my goodness right it only takes a minute but you just wanted to release it you can smell it the aromatic off of it will be just right right so the next thing we going to do is we going to drop in look at this right here this is our tomato paste yes sir let's get that nice and hot so now we work this around it'll seem like if you're using a c iron stick Skillet it you know you see how it look like it's trying to stick down the bottom don't worry we just want to get everything nice and hot but look at the flavor that we just infused in here right now and then don't forget if you guys pan back look at this right here that Italian chicken sausage come on folks all right so now we going to add our chicken stock or broth look now this right here is going to help us deglaze also oh look I'm running this Square you know spoon wooden spoon down on the bottom I can tell you now when I run it across look look see how everything just came up come on folks look and I'm not giving it no pressure I'm just pushing it this way just so you guys can see what you thought was stuck on the bottom once you hit it with that come on now okay so once everything deglazed you know what I mean uh this is nice I promise you it is if you look you see right here we adding diced tomatoes you know what I mean uh traditional if we were going to do the Italian way we would probably just do something a little bit more Herby you know herbal or something like that but for me I like to do use fire roasted so let me open this up now here's the trick nine times of tin when we adding something and it come out of a can it come in Juice we always drain like with the beans and stuff like that here do not drain your diced onions so we just go ahead and add those just like you see and notice I'm using the right tool for the job cuz I want to get it all in there right so put that there this over here and now we go ahead and just mix we still on that me medium flame underneath the bottle now please come back and talk to me and tell me what you think you know what I mean uh in all the different stages let's just talk about it let other people you know read your comment stuff like that but this right here nice now this is going to come back up to a simmer in just one second all right so now you can see it come back up to a simmer that's where I like it to be you know right we still in that Medium you know flame underneath the bottom now I will just add you know my herbs these are my seasonings to go along with to just level it up right right so we going to cook this in here too but you can see what we working with you know oh yeah to be honest with you I wouldn't mind putting a little celery in here but there's so many ways you can you know like level it up or you know tailor make it to whatever you looking for you know what I mean I always cook you know with your tomato so I'm always doing things on the on the side of cing SL Creo right just love the herbs and everything that it it brings you know the veggies also it's just that combination right so if we get in here and look at that come on in here look down in there you see that right there yes sir that's what we want all right so the next thing I'm going to do is I'mma put in you can use half and half here heavy whipping cream I'm using heavy whipping cream so oh the part that I should have said I cook this from anywhere between 5 to 7 minutes on that Medium High I mean medium flame right just till this sort of like thickens up right so I like like the thickness that I'm seeing here it's important that you guys look at it you see that right there this is what we want it's been about 6 minutes you know what I mean so I'm loving this right here so now we going to go ahead and add our half and half or which whichever you guys are using right I got me a spatler so that I can get it all right cuz this was a half a cup all right let me get that in there oh and I didn't say this before but if you follow me over here look I got hot soapy water right here right so what I do is take out my Panet I just rinse listen if you guys follow this practice this is like best practices when cooking you do this then you drop it in there and check it out that's already done you know what I mean uh by the time I go to uh wash them everything is nice and soft I just wash them set them up you know and I just I like to wash and clean as I go right so look this process right here once I get everything Incorporated together you see how it's coming together now remember that Medium flame if you do it this way that's why I say these are beginner uh style recipes super easy to make and if we don't cook too high we got time right so I just take my time I let this come back up look you see it right there starting to oo look at that look look at that simmer that's almost like a little bit more than the simmer you know what I mean if I just leave it alone but look at that right there I'm going to go ahead and be quiet cuz I'm going to take a picture of this so when you guys go ahead and look at the website this will get you going we going to continue everything remember that that's that pasta water this is where it's GNA come in right now check this out okay so as I move this around I see this is starting to thicken up right so we going to use that pasta water pasta water helps the cheese and all of this pasta sauce and all of that stick to your pasta you know what I mean it's the starches it's that starchy water right that just giving you you know giving you guys like a heads up so now I'm just going to add a little bit in here like this right and we leave it it'll come back up and I'm cooking it like this I probably would have a a higher flame for myself but I might be a little bit more advanced I like it so that anybody can make it and come up with this success right so what we doing is we just add a little bit we keep it at a medium and we wait until it comes back right until we get the desired thickness that we want here now remember I save some back look why cuz when I put it in there and it need it might need a little bit more and did you guys notice that I didn't put no butter no oil on my pasta nothing like that all we did was season it with you know our water with that salt all right so once we got our sauce the way we want it the desired thickness and all our ingredients in in there for that now you want to reintroduce you know our chicken right this right here is our chicken Italian chicken sausage I keep saying it like that just so you guys can hear it you know just so you can know your brain tell you you know anything Italian is going to be flavorful right so we got that in there now I'm just getting ready to move this around and remember we saved a little bit of that pasta water you know what I mean in case we need to add some on the on the end right just to keep everything nice sticky ooey and I guess I don't like talking like that saying gooey you know but you guys know what I mean all right so here's what we going to do I'm going to add Just A Pinch A Generous pinch of salt right then I'm going to add some pepper can't go wrong with the pepper you guys do this to taste right I just know everything's going to going to need just maybe a pinch but because we using Italian everything you know what I mean we got IND dewy sauces we got a lot of different flavors in here we just use a pence in my opinion cuz the salt is really supposed to enhance right so now I just get my little testure spoon let's give this a mix and let's taste it now you can make any adjustment you would like to you know right now now man it's good I ain't going to lie that would be a great spaghetti sauce you know what I mean so anyway now we just go ahead and take this our Panet and just start adding that to it I usually only put about 12 oz you know what I mean that's is why you guys see me didn't put it all in there I didn't even cook the whole box cuz the whole box was uh what was the whole box I think it was 16 oz right so let's just see where we at a little bit at a time you can always add It's just tough when you put too much in here and you can't take nothing out you know but look at this okay so the last thing we going to do is we going to introduce that cheese to it right I ain't going to lie to you this is good just the way you guys see it you know what I mean uh you can eat it like this for those of you guys that might be a little bit on a lactose intolerant side don't want to use that cheese but now we going to come with this just a little bit of that mozzarella once I get all the cheese in here I'mma turn everything off and we going to let everything just you know let the heat you know take it down now I'm going to take this break this like that right set that over there now I'm going to get my grater I'm going just start to go you know grading my porn all right so once you got your cheese like I said once it's on top I just turned my fire off cuz it's it's got enough heat in here on its own to just go ahead and start to melt everything now it's best that you you know grate your own cheese I'm telling you it melts better look at that with that mozzarella you can see the lines it's up to you how much cheese you want to put in here I don't like to overdo it I've overdone it quite often in the past even in my videos it don't look the best but I'm finding now if you just put a little bit of cheese in here you know I mean you'll be able to you know achieve what you want to it's really about the taste you know so don't overdo it you can see what I have here I think I'mma add just a little bit more mozzarella and that's it okay so I added just a little bit more that's to my desire you know and what I would like to have in mind right you guys I give you guys the ingredients look at that but I want you to come in here and look when I say creamy this is what I mean you see that right there that's it you don't want to overdo it you know what I mean and then if you would like remember we reserved a little we saved a little bit more pasta water we could just add that here and it'll get a little looser you see what I mean but I don't like to add too much of that cuz I want to make sure that my pasta my Panet stays coated and we leave it just like that if this ain't a work of art folks I don't know what it [Music] is all right so now it's time to put some of this in the bowl but look at that right there oh my goodness all right you know what we F to have lunch anyway so I'm going go ahead and get myself a little bit all right so as you can see you can see the flavor in this even through a video or on a picture you know what I mean so just trust me I ask you guys please when you take make it just come back holler at you boy let me know what you think about it you know what I mean if this don't get you in the ball game and this don't have you put part of your man I can see people making this twice a week it's really like that super easy to make don't forget I'm filming a video so it is uh the way I'm showing it just so you guys can like follow it makes it a little longer but this is one of them little 30 minute uh videos that you guys can do 30 minute recipes you know and it's budget friendly listen I'm not going to over talk it I'm going to taste some of this right now oh you know what let's just go in here like this you see that right there that ain't nothing but flavor folks cheers now you know I'm going to wrap this up real quick cuz I'm ready to eat now let me just tell you about the flavor explosion that's in here it's already just the the chicken and dewy sausage that you as me that's what just it was already at the top but this just pushed it over oh man it's just like super flavorful you know what I mean then you have uh the chicken Italian flavor in here you know then we added some flavors to it the fire roasted you get all of that and what comes out of that is the baby this is the baby from all them flavors so with that being said let me know down in the comment section below right now if you're new to my channel let me just take this time to say thank you for watching this video don't forget to like hit that subscribe button and tell everybody out here there's a channel out here to simplifying these recipes and taking a mystery out of cooking I'mma walk off cuz I'm going to knock this out you guys can look at that I'm out peace [Music] [Music]