Pasta With Smoky Chicken And Mushroom Sauce

Pasta With Smoky Chicken And Mushroom Sauce
Warning: this is the recipe that once made my entire family collectively gained 10 pounds. Every serving cannot not be taken very lightly, and you may end up in rehab to be able to stop licking the pan while it’s still hot. Yes, it is a dangerous recipe, but if you don’t try it once in your life…you might be missing out something.

It is not just a pasta dish, but the one particularly devilishly designed to seduce you. The smell of it will instantly make your mouth watering. The dense sauce is loaded with tender mushroom and the chicken that melting away every second.

What makes the sauce so good is the generous proportion of fresh ingredients used in this recipe. I used organic chicken thigh fillets marinate with sweet paprika and smoked in the warm pan for 10 minutes with a little butter. I wished you were there to enjoy the aroma of the paprika chicken rising from the pan because I found it quite difficult to explain. I really could almost taste the air, so warm and delicious. The sauce is pepper and tomato base with a touch of hickory smoked BBQ sauce that helps enhance the flavour of this fiery dish even more.

Pasta with Smoking Chicken and Mushroom Sauce

Ingredients: (4 Servings)

200 gm pasta of your choice

200 gm mushroom- sliced

400 gm chicken thigh fillets- cut into bite size

2 tbsp sweet paprika powder

2 tbsp melted salted butter

1 tbsp minced garlic

1 onion- chopped

3 red bell peppers

1 green bell pepper- diced

2 cup tomato puree

1/2 tbsp brown sugar

1 tbsp Worcestershire sauce

3 tbsp hickory smoked bbq sauce

1/4 cup chicken stock

1 tsp dried oregano

2 tsp salt or to taste

2 tbsp olive oil


  1. Cook pasta until al dente and keep aside.
  2. Marinate chicken with butter and sweet paprika powder for 30 minutes.
  3. Grill the chicken in the large skillet over the low heat for 10 minutes. Turn and check occasionally to make sure that the chicken is not burn. The chicken does not have to be cooked but should be thoroughly brown from the outside.
  4. Roast red bell pepper over the high flame for 3 minutes or until nicely charred from the outside. Peel the burnt skin off and puree in food processor until smooth paste.
  5. In a large sauce pan, sauté onion in olive oil until translucent. Add garlic and stir until aromatic.
  6. Add mushroom, cooked paprika chicken, red bell pepper puree, diced green bell pepper, dried oregano and stir for a few minutes.
  7. Add tomato puree, brown sugar, bbq sauce, pureed red bell peppers, salt to taste, and chicken stock. Bring the sauce to boil and simmer for 30 minutes.
  8. Serve the sauce over pasta.

I served my pasta with homemade parsley and parmesan croutons in hot iron plate. It’s summer but we can’t help it. I loved when the steams kept rising and the smoky flavour fumed up our face whenever we dug our fork in the pile of this delicious madness.

Have a beautiful day,

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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