One-Pot Wonders

From Stove to Oven: Creamy, Chicken Goat Cheese Pasta

by:
May  6, 2019
Author Notes

This is an adaptation of Martha Stewart's One-Pot Pasta. Nearly everything was changed - the only thing that remained the same was the fact that it was all in one pot. Since I only had penne pasta and a drastic hankering for cheese, I did what a girl had to do. As I am also a sucker for seasoning chicken (it's too much fun not to), I added in a step or two with my chicken. I have to say the flavor was there, (it was so good), but I wished the pasta was slightly firmer. 'Tis the story of off-roading with recipes, though. —Brianna

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves depends on how hungry you all are, but likely a village. (around 8 people)
Ingredients
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • Salt & Pepper (as much as your tastebuds please)
  • 4 tablespoons Olive Oil
  • 2 Chicken Breasts (medium/large in size)
  • 4 Fresh, Garlic cloves
  • 1 Small Onion (preferably yellow, but do your thing)
  • 1 pound Penne Pasta (Wheat)
  • 3 cups Milk (of your choice)
  • 2 cups Chicken Broth
  • 5 ounces Fresh Goat Cheese
  • 28 ounces Crushed Tomatoes
  • 3/4 cup Fresh Basil
In This Recipe
Directions
  1. Dice onion finely and do the same with the garlic. Set aside.
  2. Grab a small bowl to create spice mix. Measure and add the spices to this bowl, along with black pepper and salt. I used about 1 teaspoon of black pepper and 1 tsp of salt for this step specifically. (Trust me, these two special spices will continue to reappear throughout the dish.)
  3. Rinse the chicken breasts under cold water (optional). Pat the chicken breasts dry, gently, with paper towels. (Not-so optional, highly recommended). This ensures moist chicken.
  4. Slice chicken breast into 1 inch-sized cubes and place into a bowl. Toss the spice mix onto the chicken and be sure to coat evenly.
  5. Heat cast iron skillet at a medium heat. (Heating the pan before placing in the chicken is a major way to win dinner points.)
  6. Once the skillet is heated, toss in your olive oil. It will give a beautiful, pungent smell of olives after the oil has been warmed. (Don't let that oil smoke!)
  7. Place the chicken into the skillet and lightly brown.
  8. Add the onions and garlic into the skillet, and sauté until the onions are translucent.
  9. Gently add in the milk, chicken broth, and penne pasta. Bring to a boil.
  10. Once boiling, lower temperature to a simmer and place lid on. *Here is when, I think I could saved the integrity of my pasta. Instead of letting them simmer for 15 minutes, try letting them simmer for about 10, or so. Depending on your preferred pasta texture. Remember, this will be going into the oven*
  11. While the pasta is simmering, heat your oven to your broil setting.
  12. Rinse and slice your basil, as well. Set aside.
  13. Once, the pasta has finished simmering (I hope you used a timer), turn off your burner. Crumble the goat cheese with your hands into the pasta and stir it in gently.
  14. Add in your fresh basil leaves and pour in your crushed tomatoes. Stir gently, continuing to melt the goat cheese. Salt and pepper to taste.
  15. Place the skillet (carefully) into the oven. Broil for 10 minutes.
  16. Let it cool for 7 or so minutes. Before placing on the table, add fresh basil leaves on top (to make it pop) and crumble goat cheese on top.
  17. Enjoy!

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