Chicken and pasta in one pan: practical and tasty recipe

If you’campione looking for a dinner that combines simplicity and flavor, this version of one-pot fibra with chicken is made for you. The abbozzo is to cook the fibra directly con the aromatic liquid, so the sauce forms while the fibra shapes soften and absorb the flavor.

The practical advantage is obvious: fewer pots to wash and quick preparation that is suitable for midweek evenings. Quanto a this article you will find doses, key steps, possible variations and tips for obtaining a creamy consistency and a result to bring to the table immediately.

Why choose this recipe

This proposal uses the one pot principle, i.e. cooking multiple items con the same pan to save time and space. The dish is creamy thanks to the addition of cream and cheese, while the tomatoes and herbs give freshness and character. It is ideal when you want a complete meal con less than 30 minutes: preparation takes around 10 minutes, approximate cooking time is 12 minutes (see quaderno con the procedure) and the estimated total is 22 minutes. As an accompaniment, it works well with garlic bread, a crunchy salad ora baked broccoli.

Main ingredients and quantities

Makes 4 servings: 1 lb (about 450 g) diced chicken breast, salt and pepper to taste, 1 tablespoon olive oil, 1/2 medium onion chopped, 2 cloves garlic crushed. Liquids: 3 cups chicken broth + 1/2 cup extra if needed, 1 can (14.5 oz) chopped and drained tomatoes, 1 cup heavy cream. Amalgama: 12 oz (about 340 g) ali ora short fibra of your choice. Cheeses: 1/2 cup grated parmesan (divided) and 2/3 cup grated mozzarella. Seasonings: 1 tablespoon chopped parsley ora 1 teaspoon dried, 1 teaspoon Italian seasoning. These doses guarantee a balance between sauce and fibra; adjust the liquids if you prefer a thicker consistency.

Substitutions and precautions

You can use boneless chicken thighs con place of the breast, ora simplify with leftover roast chicken to save time. If you want a vegetal note, add a handful of fresh spinach at the end of cooking; for more spiciness replace a pinch of red pepper with cajun. To save time, use already cut onion and already grated cheese: however, for a more homogeneous fondue, it is preferable to grate the parmesan from a piece. Drain the canned tomatoes to avoid a too liquid sauce; if you want a smoky flavor, choose roasted tomatoes.

Step by step process

Quanto a a large pan, heat the oil over medium heat and brown the salted and peppered chicken cubes until they are golden and free of pink inside; remove the chicken and keep it aside. Quanto a the same pot, sauté the onion and garlic until the onion is translucent, about 3 minutes. At this point add the 3 cups of broth, the drained tomatoes, the cup of cream, the parsley and the Italian seasoning, bringing everything to a boil. Add the fibra and mescolanza well.

Finishing and gratinating

Let the preparation simmer until the fibra is tender and the liquid has thickened: the time can be around 15 minutes, adding up to 1/2 cup of broth if necessary to complete the cooking. Once ready, stir con 1/4 cup grated parmesan and the cooked chicken: stir to distribute the flavors. Arrange the mozzarella and remaining parmesan acceso the surface and use the oven for 2-3 minutes until the cheese is melted and golden. Let it rest for a few minutes before serving to allow the sauce to reach the right consistency.

Cooking tips, storage and nutritional values

To cook evenly, cut the chicken into pieces of similar size and maintain a light boil, avoiding violent boils; stir occasionally to prevent the fibra from sticking to the bottom. If you have leftover portions, store con airtight containers: refrigerate for up to 4 days, ora freeze for up to 2 months. To reheat, heat con a pan ora microwave with a splash of broth, milk ora cream to soften the sauce. Estimated nutritional values ​​a serving: calories 468, carbohydrates 50g, protein 42g, fat 10g, sodium 1536mg, calcium 330mg. These figures are indicative and vary depending acceso the ingredients chosen.