Pasta Neapolitan

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“This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.”

Ingredients Nutrition


  1. PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
  2. Add garlic& saute for another minute.
  3. Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
  4. Adjust seasoning, if necessary and remove the bay leaf.
  5. PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
  6. Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
  7. Meanwhile, pour the cream into a small, heavy pan over a low heat.
  8. Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
  9. Combine the cream with the chicken mixture and season.
  10. Set aside& keep warm.
  11. PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
  12. Drain well.
  13. ASSEMBLY: Turn noodles onto individual plates.
  14. Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
  15. Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
  16. Sprinkle with basil leaves.

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