Chicken Antipasta

  • Yield servings

A crowd pleaser that keeps them coming for more.


Infused Olive Oil
3/4 cup Extra Light Virgin Olive Oil
10 cloves garlic, crushed
1/2 cup diced sweet onion, ie. Vadalia
1/2-3/4 cup red pepper flakes
Chicken Antipasta
4 cups diced cooked chicken (store cooked rotisserie chicken is best)
1 pound Campanelle or other curly pasta
2/3 cup roasted red peppers diced
2 cups artichoke hearts, diced (approx 2 cans- not marinated in oil)
2/3 cup Prosciutto roughly diced
2 cups grape or cherry tomatoes, rinsed
1-1/2 cup frozen pearl onions
2-1/2 cup heavy cream
2 cups freshly grated parmesan cheese
1/2-3/4 cup Kraft, or other brand, grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg
Sprinkle onion powder
Sprinkle garlic powder


  1. Start by putting ingredients together for a flavored olive oil. This oil will be used to sauté the chicken antipasta ingredients in. The remaining oil will be served with  Italian bread as a side with dinner.
  2. Infused Olive Oil Preparation: Combine all ingredients for the infused olive oil in small sauce pan and simmer over low heat, stirring occasionally. Simmer until garlic and onion are soft.
  3. Turn oven on and set to 400F.
  4. Chicken Antipasta preparation: Heat water to cook pasta.  Place pasta in water to boil. Cook for approx.  15 minutes.
  5. Place tomatoes in baking dish and coat lightly with infused olive oil. Put in oven and bake for 15 minutes.
  6. In a separate pan, combine heavy cream, salt, pepper, nutmeg, onion powder and garlic powder. Heat over low to medium heat until hot,  but not boiling, using a whisk to stir. When hot, lower heat and add both types of parmesan cheeses and whisk often.
  7. In an electric fry pan or a large frying pan, combine 6 tablespoons of infused olive oil, pearl onions, artichoke hearts, roasted red peppers, and simmer for ten minutes, stirring occasionally. Add chicken and prosciutto. Contiue to stir and simmer for 5 minutes. Pour parmesian cream sauce into this mixture and stir.
  8. Drain pasta and remove tomatoes from oven. Place pasta on a large serving dish. Spoon antipasta/cream mixture over the pasta.  Place tomatoes on serving dish surrounding the pasta. Garnish with parsley.
  9. Serve with Italian bread and remaining infused oil for dipping.

Recipe courtesy of the National Chicken Council 



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