One-Pot Wonders

Creamy, Cheesy, Chicken, One Pan Pasta

May  6, 2019
Photo by Jackie Nobles
Author Notes

This is an adaptation of Martha Stewart’s One Pan Pasta. I substituted cream and half and half for some of the pasta water. A pound of diced boneless skinless chicken thighs were sautéed with the onion and garlic. Cheese was added to the pot after the pasta was done. —Jackie Nobles

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4 to 5
Ingredients
  • 1 pound Boneless skinless chicken thighs
  • 2 cups Half and Half
  • 1 cup Grated cheese. (Your choice)
  • 1 Onion (diced)
  • 4 Cloves Garlic
  • 1 cup Heavy cream
  • 2 cups Water
  • 2 teaspoons Chicken Better than Bouillon
  • 2 cups Half and half
  • 1 pound Elbows or pasta of your choice
In This Recipe
Directions
  1. Dice chicken thighs, and onion, peel and slice garlic
  2. Sauté chicken, onion and garlic in oil until onion is translucent.
  3. Add the Better than Bouillon.
  4. Add all the water, cream, and half and half to the pot
  5. Pour in elbows or pasta of your choice
  6. Bring to boil and turn down to simmer.
  7. Cook 10 minutes until “al dente”
  8. Add grated cheese, stir and taste for seasoning.
  9. Cover and let sit 5 to 10 minutes to allow any extra liquid to absorb.

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