This dish is really a miracle in a pan.
One pan- no boiling the pasta, just brown the chicken, add in onions and garlic, a few artichokes, sun dried tomatoes and little chicken broth, cream. Add int he uncooked pasta and stir, stir, stir.
The friction creates a silky texture to the pasta (think risotto) and the chicken comes out tender and juicy. Dinner in 30 minutes with one pan to clean.
Yes folks, I’m here to make your life a little simpler.
Creamy Chicken and Pasta Skillet- serves 4
2-3 chicken breasts, sliced lengthwise, pounded thin
8 oz linquine
1 tsp kosher salt
1/2 tsp black pepper
1 TBSP olive oil
1/2 cup jarred artichoke hearts, sliced, reserve the liquid
1/2 cup slivered sun dried tomatoes in oil, reserve oil
1/2 cup onion, chopped fine
2 garlic cloves, minced
3 TBSP tomato paste
1 1/2 cups low sodium chicken broth,
1 cup heavy cream or coconut milk
1/2 cup Parmesan cheese
1 tsp Italian Seasonings
1/2 cup pitted green olives, if desired
- Season prepared chicken breasts on both sides with salt and pepper. Add olive oil to a large pan over medium high heat.
Brown the chicken on each side for about 2-3 minutes per side. Set aside- cover to keep warm.
- In the same pan sauté the onions in the pan juices, adding in the oil from the tomatoes if needed. Add in the garlic and sauté until fragrant- about 1-2 minutes. Stir in the tomato paste and Italian Seasonings and cook on medium low for 1-2 minutes.
- Add in artichokes, sun dried tomatoes, olives (optional) and 1-2 TBSP of reserved liquid from the artichokes.
Add in pasta and chicken broth and stir constantly for 5-7 minutes on medium low. Tuck the chicken breasts back into the pan, add cream and parmesan,
(check heat to prevent pasta from sticking- add more broth if needed)
Cover and cook on low for 5 minutes. Turn up heat after 5 minutes and cook uncovered if sauce is too thin.
- Remove cover. Sprinkle on extra Parmesan cheese. Serve immediately while hot.
Crusty bread highly recommended for the extra sauce.