Chicken à la King is a creamy, comforting dish made with diced or shredded chicken served in a rich, velvety sauce typically containing cream, butter, and chicken broth. The dish is often enhanced with mushrooms, bell peppers, and sometimes peas, adding texture and flavor. Traditionally served over pasta or rice, it’s a versatile classic perfect for any occasion.
1 Sweet Onion
1 Green Pepper
1 Red Pepper
8 oz Mushrooms
Fresh Parsley
12 oz Peas
1 Cup Heavy Cream
4 tbsp Butter
1 Cup Chicken Broth
1/2 Cup Sherry Wine
12 Oz Pappardelle Pasta
4 oz of Pimientos Peppers
2-3 Boneless Chicken Breasts
2 tbsp Flour
Begin by chopping up your fresh vegetables for a vibrant, flavorful base:
This simple step elevates your homemade Chicken à la King far above the canned version, setting the stage for a fresher, more flavorful dish.
By using high-quality ingredients like fresh chicken, mushrooms, peppers, and cream, you control the flavor profile, adjusting seasonings to suit your taste. The result is a dish bursting with richness and freshness that canned versions simply can’t match.
Canned Chicken à la King, on the other hand, relies on processed ingredients designed for shelf stability. These may lack the vibrancy and depth of flavor you get with homemade, often containing preservatives, fillers, or artificial flavors that can compromise taste and texture. Starting with fresh produce makes all the difference.
Begin by cutting the chicken into bite-sized cubes, making sure they’re uniform in size for even cooking. Taking the time to cube the chicken properly ensures tender, juicy pieces in every bite.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed chicken to the pan. Let the chicken start to sear, forming a golden crust that locks in its natural juices.
As the chicken cooks, sprinkle it with your seasonings directly in the skillet. A combination of salt, pepper, garlic powder, and dried herbs works beautifully to enhance the flavor. The heat of the skillet helps the spices bloom, coating each piece in a savory, aromatic layer.
Continue cooking the chicken, stirring occasionally, until all sides are golden brown and the pieces are cooked through. This step creates a fresh, flavorful foundation for your Chicken à la King, setting it apart from any canned or pre-made version.
Once done, transfer the cooked chicken to a plate and set it aside. These perfectly seasoned, juicy pieces are now ready to shine in the rich, creamy sauce that’s coming next.
For this recipe, I opted for pappardelle pasta instead of the traditional egg noodles, and here’s why. Pappardelle’s wide, ribbon-like shape not only gives the dish an elegant appearance but also makes it an incredibly satisfying choice. Its broad surface holds onto the creamy sauce beautifully, ensuring every bite is rich and flavorful.
Start by bringing a large pot of salted water to a boil, then add the pappardelle. As it cooks, you’ll notice how the thick, textured strands hold their shape, making it a sturdy yet tender pasta that complements the heartiness of Chicken à la King.
Once the pasta is al dente, drain it thoroughly and let it sit for a moment. Unlike egg noodles, pappardelle provides a unique twist to the dish—a fun and slightly unexpected choice that elevates the recipe from classic to extraordinary. It’s a great excuse to experiment with a pasta you might not use every day, and the result is nothing short of restaurant-quality.
This step ties the dish together, creating the perfect base for the creamy chicken and vegetable sauce to shine. Trust me, once you try it with pappardelle, you may never go back to egg noodles!
Start by melting butter in a skillet over medium heat. This creates a rich base for your vegetables to cook in, infusing them with a buttery flavor.
Next, add your chopped green pepper, red pepper, and onion to the skillet. Allow them to sauté, stirring occasionally, until they soften and begin to release their natural sweetness. The vibrant colors and aromas make this step particularly satisfying.
Once the peppers and onions are softened, add the sliced mushrooms to the skillet. These will soak up the buttery goodness and add an earthy depth of flavor to the dish. Let them cook until they release their moisture and start to brown slightly, enhancing the savory richness of the mixture.
At this point, stir in freshly minced garlic, allowing its aroma to bloom and infuse the vegetables. This step adds a layer of warmth and boldness, tying all the flavors together beautifully.
With the vegetables cooked, sprinkle flour evenly over the mixture. This step creates a roux, which will thicken the sauce to a luscious consistency. Stir the flour into the vegetables until it’s well incorporated and the raw flour taste cooks off.
Gradually pour in chicken broth while stirring continuously. This helps create a smooth, creamy base without lumps. You’ll notice the sauce starting to thicken as it simmers.
Next, add heavy cream to the mixture, which enriches the sauce and gives it that signature velvety texture. Season with salt, pepper, and your choice of herbs like thyme or parsley to enhance the flavor.
Fold in peas and diced pimentos for a burst of color and subtle sweetness. These ingredients bring a fresh, vibrant touch to the creamy sauce, tying the entire dish together beautifully.
Once the sauce has come together with its velvety texture and vibrant ingredients, it’s time to bring everything full circle. Start by adding the cooked chicken back into the skillet. The tender, seasoned pieces soak up the creamy sauce, reintroducing their savory flavor to the mix and making the dish irresistibly hearty.
Next, incorporate the cooked pappardelle pasta. This wide, ribbon-like pasta not only holds the sauce beautifully but also provides a delightful, slightly chewy texture that complements the creamy sauce and chicken perfectly. Gently toss everything together, ensuring that the sauce coats every strand of pasta and piece of chicken evenly.
The final result is a rich, flavorful medley where every bite is packed with tender chicken, vibrant vegetables, and perfectly coated pasta—a comforting yet elegant take on Chicken à la King. This dish is as beautiful to serve as it is to savor!
The final step is the most rewarding: serving and enjoying! Once everything is perfectly combined, transfer this vibrant, creamy chicken and pappardelle masterpiece to a plate or bowl. Garnish with a touch of freshly chopped parsley to add a pop of color and freshness that complements the rich, hearty flavors.
Enjoy!
The origins of chicken a la king are somewhat unclear and there are several stories about how the dish was first created. One popular theory is that it was invented in the late 19th century by Chef George Greenwald, who worked at the Brighton Beach Hotel in New York. According to this theory, Greenwald created the dish for a wealthy businessman named E. Clark King, who was a regular guest at the hotel.
Another theory is that chicken a la king was first created by French chefs working in New York City during the late 19th or early 20th century. In this version of the story, the dish was named after King Alphonse XIII of Spain, who was visiting New York at the time and was served the dish.
Regardless of its origins, chicken a la king became a popular dish in the United States during the early 20th century and was commonly served in restaurants and hotels. The dish typically consists of chicken cooked in a creamy sauce with mushrooms, bell peppers, and other vegetables, and is usually served over rice, noodles, or toast points.
Today, chicken a la king remains a popular comfort food and can be found on the menu of many diners and casual restaurants in the United States.
Chicken a la king is a versatile dish that can be served in several ways, depending on your preference. Here are some common ways to serve chicken a la king:
No matter how you choose to serve chicken a la king, be sure to garnish it with fresh parsley or other herbs for added flavor and visual appeal.
