One-Pot “Marry Me” Chicken Pasta
A creamy, flavorful dish combining tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste.
Expert Tip
For a major flavor boost, we use some of the oil from the sun-dried tomatoes to sauté the chicken and mushrooms. You won’t need all of it for the dish. We save the remaining oil and add a pinch of dried herbs and red pepper flakes for a wonderful dipping oil for fresh bread.
Equipment
1 large skillet with lid 12-inch is ideal
Ingredients
1 7-oz. jar sun-dried tomatoes in oil, chopped or julienned
1½ lbs. chicken breast boneless, skinless, cut into bite-size pieces
salt and pepper
2 tsp. oregano dried, divided
4 oz. pancetta cubed
¼ cup white wine optional
8 oz. mushrooms sliced
¼ tsp. red pepper flakes
2 tsp. garlic minced
3 cups chicken broth
2 cups dried pasta
½ tsp. smoked paprika
1 cup heavy cream
2 c. spinach fresh, washed,
stems removed
3 Tbsp. Parmesan cheese grated,
plus extra for garnish
Instructions
1. Drain the tomatoes and hold onto the oil. Season the chicken with salt, pepper, and 1 teaspoon of dried oregano.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, about 5 to 8 minutes. Remove the chicken from the pan, place it on a plate, and set it aside.
3. Add the pancetta to the pan and cook, stirring often, until crispy, about 5 minutes. Use a slotted spoon to transfer the pancetta next to the chicken.
4. Add the wine to the skillet and use a wooden spatula to scrape up the bits in the skillet. (or use an extra splash of broth). Let simmer until nearly evaporated, about 1 to 2 minutes.
5. Add the mushrooms and sauté until softened and beginning to release their liquid, about 4 to 5 minutes. Season with a pinch of salt, pepper, and red pepper flakes. Add the garlic and sauté, stirring often, for another 30 seconds.
6. Stir in the broth and bring to a simmer. Add the pasta and stir. Lower the heat slightly and cover. Cook until the pasta is tender and al dente, usually about 10 minutes. Stir the pasta every few minutes.
7. Remove the lid and stir in the sun-dried tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, paprika (1 tsp), cooked chicken, and pancetta. Stir until combined.
8. Stir in the heavy cream and then the spinach. Stir until the spinach has wilted.
9. Remove from heat and stir in 3 tablespoon of grated Parmesan. Serve at once with extra Parmesan passed at the table.
Substitutions and Variations
Protein – Chicken breast works wonderfully, but boneless, skinless chicken thighs are also great options. Ground turkey is a wonderful substitution.
Pancetta – This pork product is similar to bacon and can usually be found in the cured meats area of most well-stocked supermarkets. Actual bacon, or prosciutto, can be substituted. Or, you can omit it, and still have a delicious dish.
Mushrooms – If you don’t like mushrooms, simply leave them out. We like baby Bella, but any variety (or a combination of them) works well. This includes white button, cremini, shiitake, and porcini.
Sun-dried tomatoes – We like the ones that are packed with oil, but you can use fresh or packed in water. If using fresh, you’ll need to add them to a bowl of warm water for about 20 minutes. Diced tomatoes can be substituted for the sun-dried tomatoes.
Spinach – We recommend mature spinach that has been washed and stems removed. Baby spinach can be substituted. If using frozen, be sure it’s completely thawed and squeezed of excess liquid. We don’t recommend canned spinach.
Pasta – Any short pasta will work, including shells, elbows, ziti, penne, fusilli, or bow-tie. Long pasta, such as spaghetti, can be substituted if you prefer.
