Mari's Chicken and Pasta Recipe -
Mari's Chicken and Pasta Recipe
  • READY IN 35 mins

Mari's Chicken and Pasta

Recipe by  

"I invented this recipe years ago when I tried to duplicate this wonderful pasta dish at a favorite restaurant that my husband and I frequent. It's a fabulous change of taste, very yummy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2004

This recipe was excellent - after a few modifications. I do believe the chicken turned out to be tough and a little flavourless. After that I decided to use prawns instead. It was great, they absorbed the sauce's flavour! I just used cooked frozen prawns. I also added extra tomotos, green onions, italian seasoning for extra flavour and thickened the sauce near the end My changes: -Rinse frozen cooked prawns in cold water to thaw slightly -Saute with garlic for about 1 - 2 minutes -Add sauce ingredients as instructed - Add 1 tsp. or more italian seasoning (however much you like) -Near the end of the cook time add small amounts of flour to thicken the sauce to desired consistency (otherwise I found it to be a little too watery) -complete directions as instructed I made this for guests and they loved it.

Most Helpful Critical Review
Oct 27, 2002

This was just okay. I thought that the chicken pieces turned out WAY too tough - perhaps cooking them in the skillet and adding them to the sauce at the last minute with the tomatoes and green onions would solve that problem.


24 Ratings

Jun 14, 2006

This was a very easy and delicious recipe. I used all chicken broth, sauted onion, mushrooms and garlic first (before browning the chicken), and added a small can of chopped tomatoes w/ green chili (instead of the fresh tomato - mostly because I didn't have one). I also omitted the cheese. It was great without it. Everyone enjoyed the end result.

Oct 06, 2006

This is delicious! I've made it twice now, and the second time I made a few changes. I added a small can of sliced black olives, and instead of the peas I used green peppers.

Aug 03, 2005

This was turned out to be pretty good. I used mushrooms instead of peas,substituted onion powder for the onion, used a can of diced tomato seasoned w/ basil and oregano and used some leftover marinated chicken from the night before. I sauted the mushrooms, garlic and tomatoe and added the chicken in w/ wine and broth. I also thickened the sauce a bit w/ cornstarch and water and added more italian seasoning. Very tasty, good base recipe.

Jul 05, 2011

I had to give this only 4 stars because I changed the recipe a lot, based on reviewers suggestions. Too many reviewers commented on the chicken being overdone, so my solution was to grill the chicken (I undercooked it slightly) then I chopped it up and added it into the mix at the end with the tomatoes and peas. I also slightly undercooked my pasta (whole wheat) and added that into the sauce before I added in the tomatoes, onions and chicken. This helped the pasta to really take on the flavors of the sauce, and helped to thicken the sauce. Everyone had seconds!

Jul 06, 2009

Wow. Amazing! I made this without the chicken, because I am a "pocketbook vegetarian" these days and meat is a rare treat. Excellent as written--no thickening needed. Did you let it cook down for 15 minutes as recommended? This concentrates the favors--thickening it would have made it too dry as well as blander. The second time I made this, I didn't have any white wine, so I substituted sweet white vermouth. It's cheap, but difficult to find in the States and not very popular, so I don't know how many of you have any, but if you do, try it! The spices in the vermouth subtly enhanced the flavor of this dish to whole new levels. Wowza!

May 08, 2007

This was great! A nice change from heavy, cream sauces. Used 1lb. of linguine and added about a 1/2c of mozzarella to the mix. Sauce was just right and everything stuck to the noodles no problem.


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 47.5 g
  • 95%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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