Italian Chicken with New Orleans Spaghetti Bordelaise
Elevate your dinner game with this irresistible fusion of Italian elegance and New Orleans flair—Italian Chicken with New Orleans Spaghetti Bordelaise. Juicy, herb-marinated chicken breasts are seared to golden perfection and served atop a bed of spaghetti coated in a rich Bordelaise-inspired sauce, featuring aromatic garlic, buttery white wine reduction, and fresh parsley. Enhanced with a sprinkle of Parmesan cheese, this recipe harmonizes vibrant Mediterranean flavors with the soulful depth of Creole cuisine. Perfect for dinner parties or a comforting weeknight meal, this dish comes together in under an hour and pairs wonderfully with a crisp white wine or a simple green salad. Whether you’re craving something bold or comforting, this dish has it all!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 6 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 6 tablespoons unsalted butter
- 12 ounces spaghetti
- 3 tablespoons parsley, finely chopped
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Start by marinating the chicken. In a small bowl, combine 2 tablespoons of olive oil, 2 minced garlic cloves, rosemary, thyme, lemon juice, salt, and pepper. Rub this mixture evenly over the chicken breasts and let them marinate for 15-20 minutes.
While the chicken is marinating, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken and set aside to rest under foil.
In the same skillet, reduce the heat to medium-low and add the remaining 4 minced garlic cloves with 3 tablespoons of unsalted butter. Sauté the garlic until fragrant, about 1-2 minutes.
Deglaze the skillet by adding the dry white wine and scraping up any browned bits from the chicken. Let the wine reduce by half, about 3-4 minutes.
Add the reserved pasta water and the remaining 3 tablespoons of unsalted butter to the skillet. Stir until the sauce is smooth and emulsified. Then, toss the cooked spaghetti into the skillet to coat it evenly in the Bordelaise sauce.
Remove the skillet from the heat and stir in the chopped parsley and grated Parmesan cheese, mixing well.
To serve, plate the spaghetti and top each portion with a cooked chicken breast. Garnish with an extra sprinkle of Parmesan and parsley, if desired.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1097 mg | 84% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
