Chicken Spiedini Recipe

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Chicken Spiedini Recipe

Learn how to make Garozzo's famous chicken spiedini recipe at home. Marinated chicken breasts, skewered, rolled in seasoned Italian breadcrumbs, then seared or grilled. Served over fettuccine and a rich, velvety Alfredo sauce.

Prep Time15

Cook Time25

time to marinate30

Total Time1 10

Course: Main Course

Cuisine: Italian

Keyword: alfredo, cheese, chicken, cream, fettuccine, pasta, skewers

Servings:

Calories: 1018kcal

Author: Ali Mairet

Equipment

mini food processor (optional)
large bowl
rimmed baking sheet
4 skewers
2 quart pot
wire whisk
8-10 quart pasta pot
12 to 15-inch wide base, oven-proof sauté skillet
instant-read meat thermometer (optional)
tongs
ladle
Pyrex measuring cup (to measure marinade and collect pasta water)
colander

Ingredients

Chicken Marinade

¼ cup olive oil
¼ cup lemon juice
12 cloves garlic, finely chopped
½ teaspoon red chili flakes
½ teaspoon garlic powder
1½ teaspoons Diamond Crystal kosher salt
½ teaspoon black pepper, freshly ground
2½ pounds boneless skinless chicken breasts

Breadcrumb Mixture

1 cup Italian-style breadcrumbs
¼ cup grated Pecorino Romano cheese
¼ cup chopped Italian parsley
2 cloves garlic, finely chopped
¼ teaspoon red pepper flakes

Fettuccine Alfredo

1 quart heavy whipping cream
4 tablespoons unsalted butter
1 cup Parmigiano Reggiano cheese, grated 3 ounces
½ teaspoon Diamond Crystal kosher salt
1 pound fettuccine pasta

Instructions

Marinate The Chicken

Finely chop 12 cloves of garlic with a knife or a food processor.
In a large bowl, combine the chopped garlic, olive oil, lemon juice, chili flakes, kosher salt, garlic powder.
Slice the chicken breasts into thirds lengthwise and add them to the bowl of marinade.
Toss to coat and set aside to marinate for 30-60 minutes.

Make The Alfredo Sauce

Bring a large pot of salted water to a boil for the pasta.
Heat the heavy whipping cream in a medium-sized pot over medium-high heat until simmering, then continue to reduce for 15-20 minutes.
Turn the burner to low. Whisk in the butter and Parmigiano Reggiano cheese. Add salt, if needed after tasting. Hold warm over low heat.

Prepare The Chicken

Preheat the oven to 350℉
Finely chop 2 cloves of garlic with a knife, garlic press, or a food processor.
In a rimmed baking sheet, combine the Italian seasoned breadcrumbs, Pecorino Romano cheese, parsley, chopped garlic, and red pepper flakes.
Sprinkle half of the breadcrumb mixture to the bowl of marinated chicken. Toss to coat the chicken with the breadcrumbs, allowing the breadcrumbs to absorb the olive oil.
Thread the chicken onto each wooden skewer (about 2-3 pieces per skewer). Fold the chicken back and forth while piercing the meat, making sure the chicken is tightly pushed together.
Apply another coating of breadcrumbs to the chicken by pressing the skewer into the seasoned breadcrumbs on the sheet pan.
Preheat the skillet over high heat. Sear the skewers in 1 tablespoon of olive oil for 2 minutes per side. If your skillet is not big enough, you may have to sear in batches. To grill, see notes below.
Finish cooking the chicken by baking it in the oven for 16-17 minutes, or until it reaches an internal temperature of 160℉, then remove from the oven. It will continue to rise to 165℉ with carryover cooking.

To Serve

Cook the fettuccine according to the package directions, collecting 1 cup of pasta water before draining the pasta.
Return the cooked pasta to its pot and ladle half of the Alfredo sauce over it. Stir, gently, with tongs. Add pasta water, 1 tablespoon at a time, to thin out the sauce and coat the fettuccine noodles until it reaches the perfect creamy consistency.
Remove the skewer before serving the chicken on top of a plate of fettuccine Alfredo. Ladle more Alfredo sauce over the chicken spiedini. Serve.

Video

Notes

To Grill The Chicken Spiedini:

Preheat a gas or charcoal grill to medium heat, and oil the grates lightly to prevent sticking. Grill the skewers, turning regularly, until the breadcrumbs are deep golden brown and beginning to char, and the chicken is cooked through, about 12 to 14 minutes.

Make Ahead Instructions:

The pasta is best enjoyed when tossed in the Alfredo sauce at the last minute and topped with chicken spiedini.

For The Chicken (1-2 Days Before Serving):

Thread the chicken breast onto the skewers.
Bread them. The breadcrumb coating will soften in the fridge.
Store them in an airtight container in the refrigerator.

Day of Serving: Cook the chicken up to 2 hours ahead and keep it hot in the oven at 175°F.

Storage: Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.

Reheating Leftovers: Reheat the pasta in a pan over low heat. Add a tablespoon of water and stir continuously until it’s creamy and heated. Reheat the chicken in the microwave or use a 350°F oven until warmed through.

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