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No Time to Go Shopping? No Problem With This Delicious One-Pan 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 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Servings: 2


  • 2-4 chicken thighs, depending on size
  • 12 oz pasta
  • 4 c chicken stock (or 4 c water and two 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
  • 1 14-oz can diced tomatoes (or 1 c chopped fresh tomatoes)
  • 1 c 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 oz shaved Parmigiano-Reggiano (or other hard cheese)


  • Chop and slice all your vegetables.
  • Season patted-dry chicken thighs with paprika, salt, & pepper.
  • Heat oil in a large high-sided skillet and brown chicken thighs 5 minutes per side.
  • Add shallots and garlic and sauté for a minute while scraping stuck chicken bits from the bottom of the pan.
  • Add chicken stock and pasta, and bring to a boil.
  • Add tomatoes, vegetables, and shiitake.
  • 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.