Barbecued Prawn and Chicken Pasta

    1 hour 5 minutes

    The combination of chicken and prawns in a white wine/ cream sauce make for the perfect pasta dinner. Serve with bread and a green salad.

    38 people made this

    Serves: 4 

    • 1/4 teaspoon chicken seasoning
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1/8 teaspoon ground white pepper
    • 1/8 teaspoon onion powder
    • 1 tablespoon garlic powder
    • 2 tablespoons butter
    • 1 cup (250ml) thickened cream
    • 1/2 cup (125ml) milk
    • 500g linguine
    • 1 tablespoon olive oil
    • 1/2 cup (125ml) white wine
    • 4 skinless, boneless chicken breasts
    • 250g prawns
    • 3 tablespoons grated Romano cheese

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. In a small bowl mix together the seasoning, cayenne pepper, white pepper, onion powder and garlic powder. Divide spice mixture in half.
    2. In a small frypan melt butter over low heat. Slowly stir in cream and milk and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
    3. Preheat barbecue to high heat. Meanwhile bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain and set aside.
    4. In a large frypan heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the frypan and cook for 16 to 20 minutes or until no longer pink in centre and juices run clear. Remove from heat and set aside.
    5. Lightly oil grate. Cook prawns on preheated barbecue for 3 to 4 minutes or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled prawns. Ladle generously with cream sauce. Garnish with Romano cheese, if desired.

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    Reviews in English (37)


    This was GREAT! I did have some modifications. I saw that most reviewers were not happy with the sauce b/c it was too thin. I added about a table spoon and a half of corn starch to thicken it up. It really helped. Be sure to stir it well thought to get out all the chunks. I also doubled the amount of cayenne pepper b/c I really like spice food. It made the dish have a nice zing to it. If you've ever had spicy chicken and shrimp at a restaurant...this tastes just like it. I also chopped up the chicken as recommended by other reviewers. I didn't want to go through the hassle of grilling the shrimp so I cooked it along with my cubed chicken and it turned out great like that. It gives the shrimp a chance to cook in the wine and olive oil to soak up the flavors too. This is a great meal for the whole family. Enjoy!  -  26 Apr 2007  (Review from Allrecipes USA and Canada)


    Wow, the procedure as written is incorrect. Season the chicken and shrimp. Sauté the chicken in olive oil. Add the shrimp when the chicken is almost done. When both are done, remove from pan. Deglaze the pan with the wine, add the butter, then add the cream. I'd omit the milk. Add seasoning to your sauce and reduce to your desired consistency. Plate the pasta, divide chicken and shrimp, top with your good sauce. Never leave the goodness from sautéing meat in the bottom of your pan! That's the secret to a great sauce.  -  11 Mar 2014  (Review from Allrecipes USA and Canada)


    I thought the recipe called for too much pasta. I also couldn't get the sauce to thicken. The recipe doesn't say to discard the wine when done cooking the chicken, it should, or did I do it wrong? Overall we did like it and it was better the next day but I had to make up some more sauce. Would make it again with some adjustments. We also cut up the chicken before tossing it with the pasta and sauce. Michele, Cambridge, Ontario  -  25 Mar 2002  (Review from Allrecipes USA and Canada)