Creamy Mississippi Chicken Pasta
This recipe transforms the zesty, savory magic of Mississippi chicken into a decadent pasta dish. Tender shredded chicken and pasta are enveloped in a luxuriously creamy sauce, perfectly balanced with the tangy kick of pepperoncini and herby notes of ranch.
Equipment
- Large pot
- Large skillet or Dutch oven
- Colander
- Whisk
- Wooden Spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Two forks (for shredding)
Ingredients
- 1 lb pasta such as rotini, penne, or cavatappi
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1.5 cups chicken broth
- ¼ cup pepperoncini juice from the jar
- 8 oz block cream cheese, cubed and softened
- 1 cup heavy cream
- ½ cup sliced pepperoncini peppers
- ¼ cup chopped fresh parsley, for garnish
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil. While it heats, season the chicken breasts on both sides with garlic powder, onion powder, and black pepper.
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep golden-brown crust forms. Remove the chicken and set aside; it does not need to be fully cooked.
- Reduce heat to medium. Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing).
- Whisk in the dry ranch seasoning and au jus gravy mix until fully dissolved. Stir in the pepperoncini juice and bring to a gentle simmer.
- Return the seared chicken to the skillet. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- While the chicken simmers, cook the pasta in the boiling water according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- Remove the cooked chicken from the skillet and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
- Keep the skillet on low heat. Add the cubed cream cheese to the sauce, whisking constantly until it has completely melted and the sauce is smooth. Slowly pour in the heavy cream, continuing to whisk until combined. Do not let the sauce boil.
- Add the shredded chicken and drained pasta to the creamy sauce. Toss gently to coat everything evenly. If the sauce is too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
- Stir in the sliced pepperoncini peppers and fresh parsley. Taste and adjust seasoning if necessary. Serve immediately.
Notes
Flavor Boosts: For extra flavor and texture, add 1/2 cup of crispy, crumbled bacon or 1 teaspoon of smoked paprika to the sauce. You can also stir in sautéed mushrooms or wilted spinach at the end.
Critical Tips: To ensure a silky sauce, do not boil it after adding the cream cheese and heavy cream. The reserved starchy pasta water is essential for thinning the sauce without losing flavor. Do not skip searing the chicken, as this step builds a crucial flavor foundation.
Substitutions: Boneless, skinless chicken thighs can be used for a richer result. Banana peppers are a good substitute for pepperoncini peppers.
Critical Tips: To ensure a silky sauce, do not boil it after adding the cream cheese and heavy cream. The reserved starchy pasta water is essential for thinning the sauce without losing flavor. Do not skip searing the chicken, as this step builds a crucial flavor foundation.
Substitutions: Boneless, skinless chicken thighs can be used for a richer result. Banana peppers are a good substitute for pepperoncini peppers.