This is one of the best pasta dishes I have ever made. I love Chicken Pasta at Firebirds so much that I wanted to make it at home. My great friend mentioned to me yesterday when went there for lunch. He goes “I can’t believe you haven’t tried to make this”. Well, challenge accepted, Jason, my love. ha ha ha. Now I don’t have to eat it slowly like I don’t want it to be gone. I’m gonna make a bunch and enjoy this creamy, spicy and full of flavor Chicken Pasta. Spice is my life!
My shortcut, I used store bought rotisserie chicken. Tada… Or if you want to grill your own chicken breasts, you can totally go for it.
For the sauce, there’s cream, milk, Asiago cheese, wine, shallot, garlic and spice mix (sugar, salt, paprika, cayenne pepper, and chili powder). The challenge was to get the spice ratio right and I think I nailed it! There’s also bacon in it. Are you convinced yet?
I’m not joking, my husband said this is one of the best things I’ve ever made and he’s so glad that it’s not something with quinoa. I’m obsessed with quinoa and its benefits, but once in awhile a girl (and her husband) needs to splurge. ha ha ha.
Let’s cook some food!
Make the spice mix by combining 1/2 tablespoon of sugar, salt, paprika, chili powder and 1/2 teaspoon of cayenne pepper in a small bowl.
Now for the sauce, this recipe will make about 2 cups.
Heat the olive oil in a large pan on medium high heat, add shallot, garlic, spice mix. Cook until soften.
Add white wine and cook until reduced by half.
Add chicken stock and bring it to simmer.
Add heavy cream.
Add milk and let it cook for about 3 minutes.
Make the roux by whisking 1 tablespoon of flour in 1/4 cup of chicken stock. My husband asked me what’s roux? It’s basically thickening agent.
Add the roux into the sauce.
Add fresh grated Asiago cheese.
Add basil.
Stir until the sauce has thickened. Remove from the heat.
Cook Penne pasta according to the package instructions. Drain.
While waiting for the pasta to be done, slice the rotisserie chicken breasts into pieces.
Add bacon into a large pan, cook until almost crispy.
Add the chicken. Cook for a minute.
Add cooked Penne.
And the sauce.
Stir until combined. Serve hot. Top with diced tomato and green onions. Enjoy!
Hope you give this Firdbirds Chicken Pasta a try. The recipe card is below.
- Asiago Cream Sauce (about 2 cups):
- 1 tablespoon olive oil
- spice mix (1/2 tablespoon sugar, ½ tablespoon salt, ½ tablespoon chili powder, ½ tablespoon paprika and ½ teaspoon cayenne pepper)
- 2 garlic cloves, minced
- 1 shallot, minced
- ¼ cup white wine
- ½ cup chicken stock
- ½ cup heavy cream
- ½ cup milk
- roux (1 tablespoon flour whisked into ¼ cup chicken stock)
- ¾ cups (6 oz.) Asiago cheese, grated
- 2 tablespoons basil, roughly chopped
- Chicken Pasta:
- 1 lb. (16 oz.) Penne pasta
- 2 chicken breasts from rotisserie chicken, sliced
- 2 slices bacon, cut into small pieces
- 2 cups Asiago cream sauce (recipe above)
- 1 tomato, diced
- 2 green onions, chopped
- Start with the sauce. Heat the olive oil in a large pan on medium high heat, add shallot, garlic, spice mix. Cook until soften.
- Add white wine and cook until reduced by half. Add chicken stock and bring it to simmer. Add heavy cream, milk and let it cook for about 3 minutes.
- Add the roux into the sauce. Add fresh grated Asiago cheese and basil. Stir until the sauce is thickened. Remove from the heat.
- Cook Penne pasta according to the package instructions. Drain.
- Add bacon into a large pan, cook until almost crispy. Add the chicken. Cook for a minute.
- Add cooked Penne and 2 cups of Asiago cream sauce. Stir until combined. Serve hot.Top with diced tomato and green onion. Enjoy!
Mink, this was the first recipe of yours I’ve made and it was amazing! I will for sure be looking out for more amazing recipes! Thanks!!!
Jamie, thank you for the feedback! Yay…I’m so glad you liked it. 🙂
Ok, so I have tried three of your receipes and this one is the best. The other two were very good as well (mustard chicken sauce and one of the soups). So thank you because now my co-workers are begging me to make them this receipe and bring it to work!! This is very much like the fish I actually get at the restaurant!! I love it and will be working in the list of dishes you have posted here. Thanks again.
Hello Cristian. Thank you for taking the time to post your experiences. I’m very pleased to hear that you, and your co-workers, are enjoying the recipes.
Good luck as you work your way through the others. I’m looking forward to hearing about how other recipes you try turn out. 🙂
Mink – this was a HIT! My husband loves Firebirds cajun pasta and he gives this two thumbs up! I shared your link with friends of ours that love it too and they are grateful! One more recipe we can make at home, to save some money. Since there are only two of us, I reserve 1/2 of the sauce and we get to have it twice in a week! Thank you for the trial and error!!
Hi Amy! Yay. I’m so happy that you, your hubby and your friends love it. Thank you for the ‘shout out’ and for commenting, I love reading the different experiences people have with my recipes. As for the Firebirds Chicken Pasta, it’s one of my hubby’s favorite too, which of course is why I had to find out how to make it for him at home. You know, being a good wife and all. 🙂
I have been making this Firebird recipe for years and is my husbands favorite dinner. Like you, I had to figure out the spice ratio because it was not in the recipe I found years ago. I will have to try your ratio as well. TY 🙂
You’re welcome and thank you so much for your comment. Let me know how it goes. Also, you’re more welcome to share yours here if you’d like. 🙂
PERRRRFECT!!!
Thanks Bli! I’m glad you like it. 🙂
I’m a saute cook for Firebirds and have made this more than I can even imagine lol. You nailed it. FYI you can actually buy the chili rub that we use.
Thanks Matthew! I love Firebirds! Good to know that they have the rub, I will definitely check it out.
Matthew what is the rub called that you can buy? Thank you!
The spice mix was way to salty. I used 1/2 tablespoon per the recipe. Too much. I’m sure it would have tasted amazing. 🙁 How can I fix it so we can still eat it?
Hi Cecilia. I would add more heavy cream, milk and chicken stock until you get the taste that you like. You might want to add a little bit more roux (mixture of flour and chicken stock) to thicken it up depends on how much you add the other liquid.
Excellent, just as written. Used to get this in Richmond and this recipe satisfied my craving. Thank you for sharing.
Hi Teresa. You’re welcome. I’m happy you like it as much as we do. Happy cooking! 😀
Have not tried your recipe, but will! I am just finishing up my leftovers from last night from the restaurant! Couldn’t wait until noon! LOL! With all the great comments, I will try your recipe!
We love it so much and hope you do as well. Please keep me posted. 😄
Any suggestions on what kind of white wine? Thanks!
Hi Amber!
Any dry white wine would do, nothing fancy but something you would also want to drink. 🙂
I’m not a good cook, but love this meal Everytime I go to restaurant. Would I be able to use dried minced garlic and onions?
Hi Stacie. Absolutely, and you don’t need much because dried herbs are stronger. Good luck and let me know how it goes. I hope you like it as much as we do!
I have made this and loved it!! Is there any way to prepare this in advance?
Absolutely. You can make the sauce and cook pasta in advance and put them in the fridge until ready to make. 🙂
We have made this probably a dozen times and it is amazing!! The recipe is easy to follow but feels gourmet and always impresses. If you’re not a big spice fan you can always adjust the cayenne but I find it perfect. 10/10
I’m so glad you loved it as much as we do. Easy go to recipe and so yummy! 🙂
This was amazing! My sauce came out too salty but I think that was partly because I grilled the chicken with nature seasoning on it. I ended up adding more cream and more roux until it got thick enough. The family loved it and now I don’t have to spend $20 at Firebirds anymore lol
Awesome! I’m having some friends over and will be making this tonight. 😁
Firebird’s Chicken Pasta has been one of my favorite chicken dishes for many years. Made this recipe last night, and it was so good. Now I can make it at home and dont have to pay $18. Tasted just like the original, and if it’s not exact, it’s really good regardless. It does have a peppery heat, so if you are spice adverse, maybe lessen the chilli and cayenne pepper amounts. Dont skip out on the Asiago. So good. I will be making this again.
Thank you so much, Jennifer. It’s one of my favorite pasta dishes ever and I’m so happy that you love the recipe as much as I do! Oh, and yes, NEVER skip out on the Asiago. 🙂