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Cracker Chicken Pasta

I love cooking. It’s one of my five main passions. Seriously. I chose photography and kids over my loves of cooking, music, and writing. But, as I see it, I’m still writing, I listen to music, and I cook for my (picky) husband, so there you go! My dad had a knack for just tossing things together and coming up with something good, and I picked it up. Anyway, here is one of my latest recipes.

Enter: Cracker Chicken Pasta. I was looking for a way to use up the spaghetti noodles I had from one meal and rotisserie chicken pieces I had from another meal. So this is what I found in my kitchen:

1/2 cup dijon or brown mustard 1/4 cup Parmesan cheese 1 package of butter crackers (or club crackers) crushed to powder 4 shakes of McCormick California Style Garlic Powder with Parsley (this isn’t a plug- it’s just my all time favorite seasoning) Cooked Spaghetti or Linguini Cooked chicken Alfredo Sauce (I just used a jar from Publix, nothing in particular) Capers (to taste) Olive oil for cooking

All you need to do is toss the cooked chicken in the mustard to coat it, then toss the coated chicken in the combination of Parmesan cheese, garlic powder, and the crackers. Shake off the excess and cook it to a crisp in a pan with olive oil. Throw in capers at the last minute to warm them. Heat up noodles and Alfredo sauce separately, and serve the chicken over the top. Yum!!

Let me know if you try it!

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