Pairs well with Turkish Beyti Kebab Inspired Chicken Pasta
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Turkish Beyti Kebab Inspired Chicken Pasta
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A quick and flavorful weeknight pasta inspired by Turkish Beyti Kebab, combining tender spiced chicken with a creamy, aromatic sauce and finished with tangy yogurt and fresh parsley.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- chicken breast - 600 g (cut into 1-2 cm cubes)
- salt - 1 tsp (for chicken rub)
- paprika - 1 tsp (for chicken rub)
- oregano - 1 tsp (for chicken rub)
- garlic powder - 1 tsp (for chicken rub)
- cumin - 1/2 tsp (for chicken rub)
- black pepper - 1/2 tsp (for chicken rub)
- olive oil - 2 tbsp (for chicken rub)
- pasta (shell-shaped) - 250 g (cooked al dente with chicken stock cube)
- chicken stock cube - 1 cube (added to pasta cooking water)
- onion - 1 medium (finely diced)
- butter - 15 g (for sautéing onions)
- red pepper - 1 (~100 g) (sweet, finely diced)
- green chilies (Padron peppers) - 2 (thinly sliced)
- garlic cloves - 4 (minced)
- red pepper paste - 15 g (can substitute with extra tomato paste)
- tomato paste - 15 g (adds rich flavor)
- oregano - 3 tsp (for sauce spices)
- paprika - 1 tsp (for sauce spices)
- sumac - 1 tsp (for sauce spices)
- Turkish chili flakes (pul biber) - 1/2 tsp (for sauce spices)
- black pepper - 1/2 tsp (for sauce spices)
- salt - 1/4 tsp (adjust depending on pasta water saltiness)
- pasta water - 300-400 ml (reserved starchy water for sauce)
- cream cheese - 45 g (to make sauce creamy)
- strained yogurt - watch the video to see (to serve on top)
- parsley - watch the video to see (chopped, for garnish)
- chili flakes - watch the video to see (for garnish)
Instructions
- Prepare Chicken: Cut chicken breast into 1-2 cm cubes. In a bowl, mix salt, paprika, oregano, garlic powder, cumin, black pepper, and olive oil to make a wet rub. Toss chicken cubes in the rub until well coated.
- Prep Vegetables: Finely dice one medium onion and one sweet red pepper. Thinly slice two green chilies (Padron peppers). Mince four garlic cloves.
- Cook Pasta: Bring water to boil and add one chicken stock cube. Add 250 g shell-shaped pasta and cook to al dente (about 11 minutes). Reserve 300-400 ml of pasta water before draining.
- Cook Chicken and Vegetables: Heat 15 g butter in a large sauté pan over medium-high heat. Add diced onions and sauté until softened and browned. Push onions to one side, add chicken, spread out and cook for 2 minutes, stir, then cook another 4 minutes until chicken is nearly cooked through.
- Add Peppers and Garlic: Add diced red pepper and sliced chilies to the pan, sauté for 1-2 minutes. Add minced garlic and sauté for 60-90 seconds.
- Add Pastes and Spices: Add 15 g red pepper paste and 15 g tomato paste, mix briefly. Add 3 tsp oregano, 1 tsp paprika, 1 tsp sumac, 1/2 tsp Turkish chili flakes, 1/2 tsp black pepper, and 1/4 tsp salt (adjust as needed). Cook until browning and fond forms on the pan base.
- Make Sauce: Gradually add reserved pasta water (300-400 ml) to deglaze the pan and lift browned bits, stirring continuously to form a flavorful sauce.
- Add Cream Cheese and Pasta: Add 45 g cream cheese to the sauce and stir until melted and creamy. Add drained pasta to the pan and toss to coat thoroughly in the sauce.
- Serve: Serve pasta with a generous dollop of strained yogurt on top. Garnish with chopped parsley and chili flakes.
