A few weeks ago, I received a wonderful email from a reader named Gabriela, whose enthusiasm for miso paste sparked the inspiration for this very recipe. Gabriela, like many home cooks, had discovered the magic of miso through my popular 10 Minute Miso Soup recipe. She mentioned still having a generous tub of miso paste in her refrigerator, prompting her to ask for more creative ways to incorporate this flavorful ingredient into everyday meals. It’s a common scenario, and a great question!
For those wondering, miso paste is surprisingly resilient. Once opened, it can last for an impressive 6-8 months in your refrigerator, provided it’s well-covered and stored towards the back where temperatures are most consistent. So, don’t hesitate to invest in a good-sized tub; you’ll have plenty of time to explore its culinary potential!
My collaboration with Marukome, a leading miso producer, allows me to bring you a series of exciting new miso recipes over the coming months. We’re developing delicious dishes that showcase their innovative Miso & Easy product, while also providing clear substitutions for those using traditional miso paste. Miso & Easy offers the ultimate convenience – it’s an instant miso solution in a squeezable bottle, eliminating the need for dashi, kombu, or bonito flakes to create a rich miso soup base in seconds. This means you can enjoy the deep, umami flavor of miso with unprecedented ease.
This particular recipe for Creamy Miso Chicken Pasta is designed to be versatile, tasting fantastic whether you use Marukome’s Miso & Easy or your favorite regular miso paste. I personally love Marukome’s all-natural, low-sodium miso paste for its balanced flavor and quality.
What is Miso? Unlocking the Umami Secret
Miso, often referred to as “soybean paste” in Western cuisine, is a cornerstone of Japanese gastronomy with a history spanning hundreds of years. This thick, paste-like substance is created through the traditional fermentation of soybeans, typically with salt and a type of fungus called *koji* (Aspergillus oryzae), and often includes other grains like rice, barley, or rye. The fermentation process, which can range from a few weeks to several years, is what gives miso its distinctive flavor, aroma, and color.
The Spectrum of Miso: Types and Flavors
Miso varieties are incredibly diverse, varying in color from light white to deep reddish-brown, each offering a unique flavor profile:
- White Miso (Shiro Miso): Lighter in color and generally fermented for a shorter period, shiro miso is sweet and mellow. It has a delicate flavor that’s perfect for light dressings, marinades, and sauces, or simply for enhancing the natural flavors of vegetables without overpowering them.
- Yellow Miso (Shinshu Miso): Slightly darker than white miso, yellow miso has a mild, earthy flavor and a balanced sweet-to-salty ratio. It’s a versatile choice, ideal for a wide range of dishes, including many classic miso soups and glazes.
- Red Miso (Aka Miso): Fermented for a longer duration, red miso is darker in color and boasts a stronger, saltier, and more pungent flavor. Its robust profile makes it excellent for heartier soups, stews, braised meats, and rich marinades.
- Barley Miso (Mugi Miso): Often dark brown, this miso is made with barley and soybeans, offering a deep, earthy aroma and a robust, slightly tangy flavor.
- Rice Miso (Kome Miso): The most common type, made with rice koji. White, yellow, and red miso can all be types of rice miso depending on the fermentation time and ratio of ingredients.
The color, texture, and saltiness of miso depend heavily on the ingredients used, the koji strain, and the fermentation time. Lighter varieties tend to be less salty and more mellow, while darker ones are saltier and possess a more intense, complex flavor.
Beyond Soup: Miso’s Culinary Versatility
While miso is most famously known as the star ingredient in Japanese-style miso soup, its culinary applications extend far beyond. Its pleasantly salty, tangy, and subtly sweet taste, coupled with its buttery texture, adds a unique burst of flavor and a coveted umami depth to a multitude of dishes. Consider incorporating miso into:
- Salad Dressings: A spoonful can transform a simple vinaigrette into something extraordinary.
- Sauces and Marinades: It tenderizes proteins and infuses them with rich flavor, perfect for fish, chicken, and tofu.
- Baked Tofu and Vegetable Dishes: Miso glazes create a caramelized, savory crust that’s incredibly satisfying.
- Even Desserts: Believe it or not, a touch of mellow miso can add a surprising depth to caramel, chocolate, or even sorbets, balancing sweetness with a hint of savory complexity.
Miso’s growing popularity in Western kitchens is a testament to its incredible versatility and its ability to elevate ordinary meals to something truly special.
Health Benefits of Miso
Beyond its incredible flavor, miso is also renowned for its health benefits. As a fermented food, it’s a good source of probiotics, which support gut health and digestion. It also contains essential minerals like manganese, zinc, and copper, as well as B vitamins, vitamin K, and protein. Its rich antioxidant properties contribute to overall wellness, making it a powerful ingredient for both taste and nutrition.
Creamy Miso Chicken Pasta: A Flavorful Weeknight Delight
This Creamy Miso Chicken Pasta recipe is designed to be both incredibly delicious and surprisingly simple to prepare, making it an ideal choice for a busy weeknight. It combines tender chicken and vibrant broccoli with a rich, savory miso-infused sauce, all tossed with your favorite pasta. The secret ingredient? Miso paste, which provides an unparalleled depth of flavor that sets this pasta dish apart.
Ingredients You’ll Need
Here’s what you’ll need to gather for this delightful dish:
For the Pasta and Chicken:
- 1 pound pasta (penne, fettuccine, or linguine work wonderfully)
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
For the Creamy Miso Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons Miso & Easy, or traditional miso paste (see substitution note below)
- 1 1/2 cups plain Greek yogurt (full-fat for creamier texture, or low-fat for a lighter version)
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 2 green onions, finely sliced (for garnish)
Miso Paste Substitution Note:
If you’re using traditional miso paste instead of Miso & Easy, you might need to adjust for consistency and saltiness. To loosen traditional miso paste, combine 2 tablespoons of miso with 1 tablespoon of warm water. Since traditional miso can be saltier than Miso & Easy, start by adding 1 tablespoon of this thinned miso to your sauce, then taste and add more to your preference. This ensures your sauce is perfectly balanced.
Step-by-Step Instructions
1. Cook the Pasta and Broccoli
Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. About four minutes before the pasta is done, add the broccoli florets to the boiling water. This ensures the broccoli is tender-crisp and perfectly cooked alongside the pasta.
2. Prepare the Chicken
While the pasta is cooking, cut the boneless, skinless chicken breasts into uniform 1-inch pieces. Season them generously with salt and freshly ground black pepper. This step is crucial for building flavor from the start.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for approximately 6 minutes, stirring occasionally, until the chicken is beautifully browned on all sides and cooked through. Remove the cooked chicken from the skillet and set aside.
3. Create the Creamy Miso Sauce
Reduce the heat to low. Add the unsalted butter to the same skillet. Allow it to melt, scraping up any delicious browned bits from the chicken. Once melted, remove the pan from the heat completely to prevent the miso from burning. Add the miso paste (Miso & Easy or your thinned traditional miso) and stir vigorously until the butter and miso are thoroughly combined, forming a smooth base.
Now, add the Greek yogurt to the miso-butter mixture. Stir until everything is well combined and the sauce is smooth and creamy. The Greek yogurt provides a wonderful tang and richness without the heaviness of traditional cream, making for a lighter yet incredibly flavorful sauce.
4. Combine and Toss
Before draining the pasta and broccoli, be sure to reserve 1/4 cup of the starchy pasta cooking water. This liquid is a secret weapon, helping to emulsify the sauce and create a perfectly cohesive dish. Drain the pasta and broccoli, then add them directly to the skillet with the creamy miso sauce. Add the reserved pasta water as well.
Next, sprinkle in the shredded Parmigiano-Reggiano cheese. This adds a salty, nutty depth that complements the miso beautifully.
Finally, return the cooked chicken pieces to the skillet. Using tongs or two large spoons, toss everything together until the pasta, chicken, and broccoli are evenly coated in the rich, creamy miso sauce.
5. Serve and Garnish
Portion the pasta into bowls. For a fresh finish and a touch of color, sprinkle a generous handful of finely sliced green onions on top of each serving. Enjoy immediately!
Tips for the Best Creamy Miso Chicken Pasta
- Don’t Overcook the Pasta: Al dente pasta provides the best texture and holds up well to the creamy sauce. It will continue to cook slightly when mixed with the hot sauce.
- Quality Miso Matters: While Miso & Easy offers convenience, using a high-quality traditional miso paste will yield an even richer, more complex flavor. Experiment with different types (white, yellow) to find your favorite.
- Taste and Adjust: Miso varies in saltiness. Always taste your sauce before adding salt, and adjust the amount of miso to your preference.
- Embrace the Reserved Pasta Water: This starchy water is key to achieving a silky, emulsified sauce that clings beautifully to the pasta.
- Don’t Skimp on Garnish: The fresh green onions add a welcome counterpoint of freshness and a mild oniony bite that brightens the whole dish.
- Even Chicken Pieces: Cutting chicken into uniform 1-inch pieces ensures even cooking and prevents some pieces from drying out while others are still cooking.
Variations and Substitutions
This recipe is wonderfully adaptable. Feel free to customize it based on your pantry and preferences:
- Vegetables: Swap broccoli for asparagus, spinach, mushrooms, peas, or bell peppers. Add them during the last few minutes of pasta cooking or sauté them separately.
- Protein: If chicken isn’t your preference, try shrimp, firm tofu (pressed and cubed), or even flaky salmon. For a vegetarian option, omit the chicken and add extra vegetables or chickpeas.
- Gluten-Free: Use your favorite gluten-free pasta and ensure your miso paste is gluten-free (most are, but always check labels).
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Herb Freshness: A sprinkle of fresh cilantro or parsley at the end can add another layer of flavor.
Serving Suggestions
This creamy miso chicken pasta is a complete meal on its own, packed with protein, vegetables, and carbohydrates. However, if you’re looking to round out your meal, consider serving it with a simple side salad with a light vinaigrette, or some crusty bread to soak up any leftover sauce.
Storage and Reheating
Leftovers of this pasta dish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may find the sauce has thickened. To restore its creamy consistency, add a splash of water, chicken broth, or even a little milk/cream while gently reheating on the stovetop or in the microwave.
This Creamy Miso Chicken Pasta offers a delightful fusion of comforting pasta with the unique, savory depth of miso. It’s an easy yet elegant dish that will surely become a new family favorite. Don’t be shy – dive into the world of miso and discover the incredible flavors it brings to your kitchen!
Creamy Miso Chicken Pasta Recipe
A light and flavorful pasta dish featuring tender chicken, fresh broccoli, and a wonderfully creamy sauce infused with the rich, umami depth of miso. Quick to prepare and utterly delicious.
Ingredients
- 1 pound pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons Miso & Easy or thinned traditional miso paste (2 tbsp paste + 1 tbsp water)
- 1 1/2 cups plain Greek yogurt
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 2 green onions, finely sliced
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Four minutes before the pasta is done, add broccoli florets to the pot.
- In the meantime, season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6 minutes. Remove cooked chicken from the skillet and set aside.
- Reduce heat to low. Add butter to the skillet. Once melted, remove pan from heat completely. Add miso paste and whisk until butter and miso are combined. Then, stir in the Greek yogurt until smooth and creamy.
- Drain pasta and broccoli, reserving 1/4 cup of the pasta cooking water.
- Add the drained pasta and broccoli, reserved pasta cooking water, Parmigiano-Reggiano cheese, and cooked chicken to the skillet with the sauce. Toss everything together until well combined and coated.
- Serve immediately, garnished with finely sliced green onions.
Tried this recipe? Let us know how it was!