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One Pan Chicken Pasta - One Pan Pasta Heaven from the Essential Pantry (Photo By Erich Boenzli)
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One-Pan Chicken Pasta Made From The Essential Pantry

One of the most amazing things about this absolutely delicious one-pan chicken pasta dish is the consistency of the sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: one pan chicken pasta
Servings: 2
Calories: 1369kcal
Author: Erich Boenzli

Ingredients

  • 2-4 chicken thighs, depending on size
  • 12 ounces pasta
  • 4 cups chicken stock (or 4 cups water and 2 Knorr chicken bouillon cubes)
  • 1 tablespoon canola oil (or any neutral oil)
  • 1 teaspoon salt, plus salt to taste
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • One 14 ounce can of diced tomatoes (or 1 cup chopped fresh tomatoes)
  • 1 cup chopped vegetables (I found an asparagus in the garden)
  • 4 dried shiitake, soaked until softened and chopped
  • 4 basil leaves, shredded (that's what they call chiffonade in fancy cookbook slang)
  • 2 ounces shaved Parmigiano-Reggiano (or other hard cheese)
US Customary - Metric

Instructions

  • Chop and slice all your vegetables.
  • Season patted-dry chicken thighs with paprika, salt, & pepper.
    2-4 chicken thighs, depending on size, 1 teaspoon salt, plus salt to taste, ½ teaspoon paprika, 1 teaspoon pepper
  • Heat oil in a large high-sided skillet and brown chicken thighs 5 minutes per side.
    1 tablespoon canola oil (or any neutral oil)
  • Add shallots and garlic and sauté for a minute while scraping stuck chicken bits from the bottom of the pan.
    1 shallot, finely chopped, 2 garlic cloves, finely chopped
  • Add chicken stock and pasta, and bring to a boil.
    4 cups chicken stock (or 4 cups water and 2 Knorr chicken bouillon cubes), 12 ounces pasta
  • Add tomatoes, vegetables, and shiitake.
    One 14 ounce can of diced tomatoes (or 1 cup chopped fresh tomatoes), 1 cup chopped vegetables (I found an asparagus in the garden), 4 dried shiitake, soaked until softened and chopped
  • Cook until pasta is al dente, stir occasionally, add more water if liquid evaporates too quickly.
  • Salt to taste, garnish with some basil leaves and cheese, and serve.
    4 basil leaves, shredded (that's what they call chiffonade in fancy cookbook slang), 2 ounces shaved Parmigiano-Reggiano (or other hard cheese)

Notes

Nutrition

Calories: 1369kcal | Carbohydrates: 161g | Protein: 72g | Fat: 47g | Sodium: 2471mg | Potassium: 1478mg | Fiber: 10g | Sugar: 13g | Vitamin A: 5057IU | Vitamin C: 14mg | Calcium: 437mg