Dutch ovens are probably my favorite cooking vessel. You can do pretty much anything in them. My mom recently bought me this giant Le Creuset pot and I want to marry it. For real.
We’re going to do everything involved for this dish in this beautiful piece of cast-iron wonderfulness. Although i guess you could cook the pasta in a different pot but I’m feeling lazy about cleaning and ONE POT YOU GUYS.
One-Pot Cheesy Chicken Pasta
- 1 box bowtie pasta
- olive oil
- 2-3 chicken breasts (sliced or diced)
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken/vegetable stock)
- 2 cans whole tomatoes (or you can use marinara sauce for a faster result)
- 1 tbs dried parsley
- 1 tbs dried oregano
- red pepper flakes
- 1 pinch sugar
- salt and pepper to taste
- 1/3 cup sour cream
- 1/3 cup ricotta cheese
- 1 cup mozzarella cheese
- grated parmesan
- basil (I forgot to buy this)
- mushrooms (forgot to buy these too, womp womp)
Start by cooking your pasta per the package. Al dente is best, everyone. Strain it and set aside.
Add some olive oil to your pan and heat over medium-high heat. Season your chicken pieces with salt and pepper.
Add the chicken to the heated skillet and start to brown. Don’t crowd the pan!
DON’T TOUCH THEM. JUST LET THEM COOK AND BROWN IN BLISS. Then flip and do the same to the other side. I had to cook mine in 2 batches, but whatever works, ya know?
Once the chicken is cooked, remove from the pan and set aside. Then add your chopped onion and garlic to the pan, with some more olive oil if necessary. (You’d add mushrooms here as well if you didn’t forget them like this dummy.)
Let these fellas cook for a few minutes until they start to soften up. Then add your wine (or chicken or vegetable stock/broth works too but let’s be real, wine is always better) to de-glaze the pan. Use a wooden spoon to scrape off all those delicious brown bits and let the wine cook until it’s reduced by about half and it doesn’t smell so boozy.
Thanks to my roommate, Jason, we have like a hundred jars of whole tomatoes he canned, so I’m using these as a basis for my tomato sauce.
You can also use marinara if you want to move the process on a bit quicker. With whole tomatoes, you’ll need to season with some Italian herbs (I had dried oregano and parsley in the cabinet), a pinch of red pepper flakes, salt, pepper and a little sugar and let it all cook down and get happy for a half hour or so.
Along with a huge jar of whole tomatoes, I also added a can of crushed tomatoes so make sure I had enough sauce for how much pasta I made. Use your judgement.
Soon your house will be smelling like my old Italian grandmother’s and it’s time to add the chicken back in.
Top with the pasta, sour cream, ricotta and mozzarella.
Fold to mix together into a gorgeous stringy cheesy mess.
Stack a bunch of basil leaves, roll them up and slice thinly to make basil strings (again, I forgot these…) and top each bowl of pasta with some basil, shaved parmesean and maybe a slice of bread. Boom.