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Chicken Fettuccine Salad Recipe - This chicken pasta salad recipe is one you'll be talking about for years!
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0:00
- Come on in the kitchen, friends,
0:02
come on in. (laughs)
0:05
You know, I'm gonna share a recipe
0:09
with y'all today for chicken fettuccine salad.
0:15
So you do, you eat it cold.
0:17
And I had this years ago,
0:19
and I had been invited up to the governor's mansion
0:22
for some kind of luncheon.
0:25
And I can't remember what it was about.
0:29
I wish I kept a journal, but I didn't.
0:34
So they served something like this at that luncheon.
0:39
So I came home, and I very quickly
0:44
while it was fresh on my mind, I just made my version
0:49
of what I think that they did, but it was really very good.
0:55
You know, you wouldn't think of a cold pasta as being good,
0:59
but you know, pasta salad, that's good too, cold.
1:03
So I'm gonna start out.
1:05
I've got my water boiling back here,
1:07
and it calls for fresh fettuccine,
1:11
so I'm using this kind that takes like two minutes.
1:14
All it really has to do is just heat up y'all.
1:18
So I'm going to put my chicken,
1:25
and I tell everybody I don't use the dark meat on this,
1:28
I use just white meat.
1:30
So I tell everybody to take their breast
1:34
and just cut them into like one inch strips,
1:38
or you can do it in chunks.
1:39
However you want to do it,
1:42
because this is gonna go on top of your pasta.
1:47
So here we go.
1:50
Just gonna open that up a little bit.
1:58
And this will need to cook, maybe,
2:00
I don't wanna over cook it, sure don't wanna over cook it.
2:03
So you'll wanna cut your strips
2:05
all pretty much the same size
2:08
so they'll all get done at the same time.
2:18
So these will probably need to cook
2:19
for maybe 15 minutes, you know,
2:23
and you wanna make sure your oven is at temp
2:27
when you put your chicken in.
2:31
So we'll just keep a close eye on this.
2:38
And this is so good,
2:40
and the great thing about this is you can make it ahead
2:44
of time, which I like that.
2:48
And this is also nice.
2:49
Well, it was served at a luncheon,
2:51
and so this is a nice ladies luncheon meal.
2:58
If you're having girls over for a card game,
3:01
or just for tea and fellowship,
3:07
this would be a perfect dish to feed them.
3:10
All right, so I'm gonna salt my chicken a little bit.
3:18
Just a little bit.
3:19
I don't wanna give it too salty.
3:23
And a little pepper.
3:31
I missed one.
3:33
All right, now I'm gonna take this,
3:36
I've got olive oil spray, and I'm just gonna spray them
3:46
with a little olive oil.
3:53
So in the oven, this goes, y'all.
3:57
Okay, so that's in the oven and we'll set our timer.
4:01
And I'm so proud of my new timer, y'all.
4:04
Eddie picked this up from the Paula Deen Store
4:08
when he went downtown, and it's a magnet,
4:11
so I can just stick it down on my skillet
4:14
I love it.
4:15
So our water is boiling,
4:17
so I'm gonna go ahead and put our pasta in,
4:21
and it literally takes two minutes.
4:25
I forgot to put my thyme on my chicken
4:28
before I put it in the oven.
4:30
So I'm just going back and putting my thyme on it,
4:37
giving it a little thyme, thyme, thyme.
4:42
And then I'm just gonna stick it back in the oven.
4:46
That thyme is gonna give it such a good, good flavor.
4:51
Can't believe I forgot it.
4:55
Okay, y'all, I boiled this maybe for about three minutes.
4:58
Wouldn't you say, Eddie?
5:00
This is gonna make a ton, so I hope y'all are hungry.
5:08
So because we are turning this into a salad,
5:12
I'm gonna rinse our pasta, so it won't clump up,
5:25
and then we're gonna let it drain again.
5:29
All right.
5:30
So we're waiting on our chicken to cook,
5:33
but in the meantime, we're gonna put together our dressing
5:39
that's gonna go on this.
5:41
So I'm gonna start with two cups of mayonnaise,
5:49
and this sauce was so good with all the fresh herbs in it.
5:56
And like I said, I can't remember exactly
6:01
because it's been so many years ago.
6:03
I just knew that I enjoyed it.
6:06
All right, I've got my parsley.
6:10
Mmm, got my basil, got my green onions,
6:18
and I've got my house seasoning.
6:23
And, like I said, I hope that there
6:27
is some good chicken juice that I can add to that dressing.
6:40
Oh yeah, pasta's doing well.
6:47
I probably shouldn't have cooked that much pasta, y'all.
6:51
So you would do it according
6:53
to how many people you're trying to feed.
6:59
I mean, this would feed a lot,
7:01
especially if it was a luncheon
7:03
where you don't eat quite as heavy.
7:07
All right, let's see, we've got about four more minutes
7:11
on our chicken.
7:14
Whoa.
7:16
And that thyme smells delicious.
7:24
So four more minutes and they'll be ready.
7:27
And you know, I think, I think I'm gonna switch this
7:34
to broil, so our chicken can brown a little bit.
7:50
While I'm waiting on the oven to get hot,
7:54
ooh, look at the juices from that chicken.
7:57
Now I'm not gonna pour.
8:02
I'm not gonna pour all of that out, just a little bit.
8:11
But this is gonna give it a great flavor, y'all.
8:16
All right, now I'm gonna move my chicken closer together,
8:21
and I'm gonna sprinkle it with a little paprika.
8:30
So that'll help brown it, make it really,
8:33
uh-oh, excuse me, excuse me, excuse me.
8:41
Okay, that's paprika.
8:42
I'm always so afraid that I'm gonna grab red pepper
8:48
and put it on thinking it was parsley.
8:52
So this will give our chicken just to pretty bit of a color.
9:04
Okay, so I switched the oven over to broil,
9:08
just for the last couple of minutes.
9:14
And this time, I'm not gonna shut that oven door all the way
9:21
like I have done in the past.
9:25
And it's important, you don't wanna overcook it.
9:29
So I might put a little bit more juice,
9:34
because like I said, that's what's gonna season our dressing
9:39
is the juices from our chicken.
9:42
- Ooh that smells so good. - We don't want to put so much
9:44
though that it's too thin.
9:51
All right, now I'm gonna get another bowl.
9:55
Well, actually, I can use this pot right here,
10:00
because I don't wanna dress all this pasta.
10:05
'Cause it's really like too much.
10:10
So I'm gonna do maybe just enough
10:12
for Theresa and Eddie's dinner tonight, and Keith. (laughs)
10:18
So Keith is off, Theresa?
10:20
- [Theresa] Now he's working.
10:22
He gets off the 27th because we're in tomorrow morning.
10:24
- Oh, that'll be perfect. - Exactly.
10:26
- That will be perfect.
10:31
Okay.
10:40
So I'm gonna dress our pasta.
10:51
And the sauce, you would, you know,
10:55
it depends on how many you're cooking for.
10:59
You can easily double that recipe or easy half that recipe.
11:12
- [Theresa] You have it all over your mouth.
11:15
- Yum.
11:20
And you just add however much sauce you want.
11:30
Some people like it heavy, some people like it light.
11:35
Y'all know me, I'm a condiment girl.
11:37
- [Theresa] Me too.
11:38
- So I like mine kind of heavy.
11:43
This is some of the longest pasta I've ever seen.
11:49
So I'm gonna just serve up a small plate of this.
12:03
Mmm, mmm, mmm.
12:12
Just gonna roll that around a little bit.
12:17
Tuck our chicken in there.
12:27
Kinda looks like shrimp sitting in there, doesn't it?
12:30
- [Theresa] Oh, and you could do it with shrimp too,
12:31
couldn't you? - Oh yeah.
12:33
- [Theresa] You just wouldn't get the sauce,
12:35
so you wouldn't get the juices.
12:36
- Oh yeah, you'd have to use that here
12:40
of your shrimp.
12:46
Now the longer that sauce sits on the pasta,
12:55
the dryer it's gonna get,
12:59
so you might need to keep adding your dressing
13:03
to your pasta.
13:05
All right, so there you go, Theresa.
13:08
- Yum. - Eat up, girl,
13:10
let me get you a fork.
13:13
And you tell me what you think, okay?
13:15
- [Theresa] I certainly will.
13:17
- Okay.
13:19
- This is kind of-- - No,
13:21
just twirl your fork around.
13:23
- [Theresa] Oh, you're trying to get me
13:24
to do the whole Italian.
13:25
- Yeah, yeah. - Just twirl your,
13:27
there you go.
13:29
- I'll fold this. - Don't lose your vegetable.
13:35
Wait, wait, wait, you're supposed
13:36
to be looking at the camera,
13:38
'cause we want to know how you like it. (laughs)
13:44
- It's good, it's very good.
13:48
- I just love it, it's got a lot of, a lot of flavors.
13:54
- And it's very good. - And it's very
13:55
fragrant smelling. - Uh-huh, yes.
13:58
Okie doke, well, I hope y'all will try this,
14:03
because it really, really is tasty.
14:08
And I appreciate the state of Georgia
14:12
having me up to the Capital,
14:15
and you know it was a good meal
14:19
if 10 years later, I'm still talking about it.
14:24
So love and best dishes, y'all,
14:25
from the great state of Georgia.
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