Pasta Carrabba
When it comes to comfort food, there’s nothing quite like a creamy, savory pasta dish to warm your heart and soul. Pasta Carrabba is a delightful recipe that combines tender chicken, earthy mushrooms, and peas in a luscious cream sauce, all served over fresh fettuccine. It’s a dish that’s perfect for a family dinner or a special occasion, and it’s sure to impress anyone at your table. Let’s dive into why you need to make this dish and how to whip it up effortlessly.
Top Reasons to Make Pasta Carrabba
- Flavor Explosion: The combination of balsamic vinegar, garlic, and fresh basil creates a symphony of flavors that elevate the dish.
- Comfort Food at Its Best: The creamy sauce envelops the fettuccine, making each bite utterly satisfying.
- Easy to Prepare: With just a few steps, you can create a restaurant-quality meal in your own kitchen.
- Customizable: This dish can be adapted with seasonal vegetables or different proteins to suit your taste.
Ingredient List
- 4 boneless skinless chicken breasts
- 6 Tbsp balsamic vinegar
- 1 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 cup fresh basil leaves, or 4 tsp dried
- Salt and fresh ground pepper to taste
- 1 cup butter
- 2 medium shallots, finely chopped
- 8 oz fresh sliced mushrooms
- 2 tsp minced garlic
- 1 cup grated parmesan cheese
- 2 cups heavy whipping cream
- 1 cup frozen English peas
- Salt and pepper, to taste
- 1 (9-oz) package fresh fettuccine
- 1 cup fresh grated Parmesan cheese
Equipment at a Glance
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Cutting board and knife for chopping vegetables
- Measuring cups and spoons for precise ingredient amounts
- Wooden spoon for stirring
Pasta Carrabba: From Prep to Plate
Step 1: Marinate the Chicken
Start by marinating the boneless skinless chicken breasts. In a bowl, mix together 6 tablespoons of balsamic vinegar, 1 cup of extra virgin olive oil, 1 minced garlic clove, and 1 cup of fresh basil leaves (or 4 teaspoons of dried basil). Add salt and pepper to taste. Coat the chicken breasts in this marinade and let them sit for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Cook the Chicken
In a large skillet over medium heat, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest before slicing.
Step 3: Prepare the Sauce
In the same skillet, melt 1 cup of butter over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes. Next, stir in 8 ounces of fresh sliced mushrooms and cook until they are tender. Then, add 2 teaspoons of minced garlic and cook for another minute.
Step 4: Create the Cream Sauce
Pour in 2 cups of heavy whipping cream and bring the mixture to a gentle simmer. Stir in 1 cup of grated parmesan cheese until melted and smooth. Add 1 cup of frozen English peas and season the sauce with salt and pepper to taste. Let this simmer for about 5 minutes until it thickens slightly.
Step 5: Cook the Fettuccine
Meanwhile, cook the fresh fettuccine according to the package instructions in a large pot of salted boiling water. Typically, it takes about 3-4 minutes for fresh pasta to cook. Once done, drain and set aside.
Step 6: Combine It All
Slice the cooked chicken breasts and add them to the creamy mushroom sauce. Toss in the cooked fettuccine and mix everything together until the pasta is well coated with the sauce.
Step 7: Serve and Enjoy
Serve your Pasta Carrabba hot, garnished with an extra sprinkle of fresh grated parmesan cheese and a few basil leaves on top for a pop of color. Enjoy the creamy, rich flavors that will have everyone asking for seconds!
Variations by Season
- Spring: Add asparagus or artichokes for a fresh seasonal touch.
- Summer: Incorporate cherry tomatoes and zucchini for a burst of color and flavor.
- Fall: Use butternut squash or caramelized onions for a warm, autumnal flavor.
- Winter: Mix in roasted Brussels sprouts or kale for added nutrition and texture.
Missteps & Fixes
- If the sauce is too thick, simply add a splash of chicken broth or water to reach your desired consistency.
- If the chicken is dry, ensure you do not overcook it. A meat thermometer can help; aim for 165°F (75°C).
- If the dish tastes bland, adjust the seasoning with more salt, pepper, or a dash of additional balsamic vinegar.
- If you don’t have fresh basil, dried herbs can work, but fresh will always yield a brighter flavor.
Shelf Life & Storage
Pasta Carrabba is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid reheating in the microwave, as it can make the pasta gummy.
Questions People Ask
Can I use a different type of pasta?
Absolutely! While fettuccine is classic for this dish, you can use any pasta shape you enjoy, such as penne or spaghetti.
Is there a way to lighten up the recipe?
Yes! You can use half-and-half instead of heavy cream and reduce the amount of butter. Additionally, substituting grilled chicken for the sautéed version can cut down on calories.
What can I substitute for parmesan cheese?
If you don’t have parmesan, you can use Pecorino Romano or nutritional yeast for a dairy-free option.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the chicken and sauce in advance. Store them separately and combine them with freshly cooked pasta right before serving.
Time to Try It
Pasta Carrabba is more than just a meal; it’s an experience! With its rich flavors and comforting textures, this dish will surely become a favorite in your household. Whether you’re cooking for family or friends, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, roll up your sleeves, and let’s get cooking! Your taste buds will thank you for this delightful culinary journey. Enjoy every bite of your delicious Pasta Carrabba!
Pasta Carrabba
Ingredients
Equipment
Method
- Start by marinating the boneless skinless chicken breasts in a bowl with 6 tablespoons of balsamic vinegar, 1 cup of extra virgin olive oil, 1 minced garlic clove, and 1 cup of fresh basil leaves (or 4 teaspoons of dried basil). Add salt and pepper to taste. Coat the chicken breasts in this marinade and let them sit for at least 30 minutes, or up to 2 hours for deeper flavor.
- In a large skillet over medium heat, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest before slicing.
- In the same skillet, melt 1 cup of butter over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes. Next, stir in 8 ounces of fresh sliced mushrooms and cook until they are tender. Then, add 2 teaspoons of minced garlic and cook for another minute.
- Pour in 2 cups of heavy whipping cream and bring the mixture to a gentle simmer. Stir in 1 cup of grated parmesan cheese until melted and smooth. Add 1 cup of frozen English peas and season the sauce with salt and pepper to taste. Let this simmer for about 5 minutes until it thickens slightly.
- Meanwhile, cook the fresh fettuccine according to the package instructions in a large pot of salted boiling water, typically for about 3-4 minutes. Once done, drain and set aside.
- Slice the cooked chicken breasts and add them to the creamy mushroom sauce. Toss in the cooked fettuccine and mix everything together until the pasta is well coated with the sauce.
- Serve your Pasta Carrabba hot, garnished with an extra sprinkle of fresh grated parmesan cheese and a few basil leaves on top for a pop of color. Enjoy!
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to customize with seasonal vegetables or different proteins.
- Store leftovers in an airtight container for up to 3 days.
