Not Italian! $2 One-Pan “Napolitan” — a Japanese-style chicken & mushroom pasta you can make in about 25 minutes. This yoshoku classic leans on ketchup + tomato paste for a bright, nostalgic base, deepened with soy and Worcestershire, sharpened with a splash of apple cider vinegar, and finished off the heat with butter for that silky restaurant gloss. No cheese, big flavor — a budget-friendly, weeknight winner that’s easy to repeat and tweak. Expect a glossy, tangy-savory sauce that clings to every bite and a satisfying umami snap at the end. Turn the sound on for an ASMR cooking video vibe: the sizzle of the pan, the stir of the sauce, and that final creamy toss. If this hits your comfort-food spot, drop a comment with your favorite Japanese pasta, and don’t forget to like and subscribe for more one-pan, low-cost bangers.
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00:00 #1 Napolitan Pasta with Ketchup
05:52 #2 Creamy Pasta with Chicken, Mushrooms and Cheese
Not Italian! $2 One-pan “Napolitan”! Japanese chicken & mushroom pasta. A very simple and delicious recipe for pasta with ketchup. Ready in 25-30 minutes! Chicken breast – 2 pcs. Rich tomato sauce and juicy chicken! No cheese! “Napolitan” is a post-WWII Japanese take on Italian-style pasta. The sauce is based on ketchup and tomato paste and originated in Japan, not Italy. Salt. Freshly ground black pepper to taste. The name “Napolitan/Naporitan” comes from the word Neapolitan, but the dish does not belong to the classic Neapolitan cuisine. Large skillet, about 11-inch (28 cm). Olive oil – 2 tbsp. In Japan, onions, sausages/bacon, bell peppers, and mushrooms are often added. Cook the chicken over medium-high heat for 3–4 minutes. While the chicken sears, dice 1 onion. “Napolitan” is a typical representative of the yoshoku style: “European food in Japanese style”, like omuraisu, korokke and curry rice. Flip the chicken and sear for another 3–4 minutes on the other side. Transfer the cooked chicken breast to a bowl. Add 1 teaspoon of salt to the boiling water. Orecchiette pasta – 250 g (about 2 ½ cups). Cook until al dente. Sauté the onion in the same skillet until translucent. Garlic – 2 cloves. Sauté the garlic for 30 seconds. Champignons – 200 g (12 pcs.). Sauté the mushrooms until browned and tender. Ketchup – 120 g (6 tbsp). Tomato paste – 1 tbsp. Soy sauce – 1 tbsp. Worcestershire sauce – 1 tbsp. Sugar – 1/2 tsp. Chicken broth or water – 120 ml (8 tbsp). Simmer the chicken in the tomato sauce for 4–5 minutes.
The sauce should gently bubble. A bunch of parsley for garnish. Set aside some of the pasta cooking water. The orecchiette is ready – drain it, then add the pasta to the chicken sauce. Butter – 1 tbsp. Add 3 tablespoons of pasta cooking water. 1 tsp rice vinegar, apple cider vinegar, or lemon juice. If you enjoyed this recipe, please give it a like and leave a comment below! Second recipe: Creamy pasta with chicken, mushrooms and cheese. I will show you an easy and delicious recipe for chicken breast with pasta, mushrooms and cheese. Chicken fillet – 2 pcs. Fettuccine with chicken will be very creamy and delicious! The recipe uses milk. You don’t need to buy heavy cream! A delicious dinner for a large family can be prepared in 40 minutes! Paprika – 1 teaspoon. Curry – 1 teaspoon. Salt. Freshly ground black pepper. If you don’t like curry, you can leave it out! But even my children ate this dish with great pleasure. Vegetable oil and butter – 1 tablespoon. Heat the frying pan well and lay the chicken in an even layer. Fry chicken breast for 3 minutes. Turn the chicken over and cook for another 3 minutes. Flip the chicken again and sear for 2 minutes per side. In total, it took me about 12 minutes to sear the chicken. 1 onion, diced. Please share this recipe with your friends — thank you! A little vegetable oil. We will fry the vegetables in the same frying pan. Garlic – 3 cloves. Champignons or other mushrooms – 200 g. / 12 pcs. Sauté the mushrooms until browned and tender. Add salt to boiled water – 1 teaspoon. Fettuccine — 9 oz (about 250 g, dry). Bring to a boil and cook for 10 minutes. When the pasta is ready, reserve about 2/3 cup (150 ml) of pasta cooking water. Milk — ¾ cup (about 200 ml). Egg yolk — 1. Butter – 2 tablespoons. Flour – 2 tablespoons. Important: Add the flour to the melted butter — not the other way around — and whisk constantly. Pasta cooking water — about 2/3 cup (150 ml). Milk with yolk. Stir until the sauce thickens. Simmer on low for 5 minutes. You can cover the pan. Parmesan — 3–3½ oz (about 1 to 1¼ cups or 100 g), finely grated. Parsley – bunch. Cherry tomatoes – 6-8 pcs. Cut in half. Choose sweet, ripe tomatoes — this is going to be so good! Coarse salt and ground black pepper. Truffle powder optional. Olive oil. Heat a skillet and place the cherry tomatoes cut-side down. Sauté for a couple of minutes until the skins wrinkle and lightly blister. The tomatoes should be lightly seared — it’s incredibly delicious! Sprinkle with grated Parmesan. A delicious, easy weeknight dinner — chicken breast pasta with mushrooms — is ready!
1 Comment
So good ❤❤