Life-Changing One-Pot Pasta

This pasta just might change your life. I know it's changed mine, specifically Friday nights, when the temptation to order in is great, but the long work day combined with Ben’s early football practices and an active pre-teen social life, means in reality it’s easier to cook something at home.

I can’t imagine any tasty meal coming together more quickly than this one. Dried pasta, diced chicken breast, frozen peas and sliced mushrooms are laid in a skillet and covered with chicken stock, olive oil, and flavourful seasonings like lemon zest, thyme, and pepper. When everything comes to a boil, you stir the pot, breaking up the pasta as it cooks. In eight or nine minutes, once the water has boiled away, the noodles are tender and infused with flavour, and slick with a light sauce that coats every strand.

This brilliancy of this formula will work for any combination of add-ins; in the original recipe my chicken, peas, mushrooms, and stock were nothing more than tomatoes, onions, basil, and water, a combination that would turn out the perfect late-summer dinner.

Life-Changing One-Pot Pasta

Adapted from Martha Stewart

• 1 - 12-14oz. package of spaghetti or linguine
• 2 cups diced boneless, skinless chicken breast
• 1 ½ cups fresh or frozen peas
• 2 cups sliced mushrooms
• 5-6 cups chicken stock or water
• 2-3 tablespoons olive oil
• Zest of 1 lemon
• 2-3 sprigs fresh thyme
• Kosher salt and fresh ground pepper
• 1/2 cup heavy cream
• Grated Parmesan cheese

Place the pasta in your pot, along with the chicken, peas, and mushrooms. Cover with the stock, olive oil, lemon zest, and thyme; season with salt and pepper.

Bring the pot to a boil over high heat. Reduce to medium high but still boiling, and cook, stirring and turning the pasta frequently with tongs to break it up and prevent it from sticking to the bottom of the pan. Cook until the pasta is al dente and the stock is mostly evaporated about nine minutes.

Remove the pan from the stove and add the heavy cream, stirring to combine. Remove the thyme sprigs and season with salt and pepper, if needed. Garnish with grated Parmesan cheese before serving. 

Updated: The first time I made this dish my package of pasta weighed 14oz. The second time it weighed 12oz. I've adjusted the amount of stock needed as it depends on how much pasta you have. If you use less, and find the liquid is absorbed before the pasta is cooked, just add more. Also, feel free to replace some of the liquid with white wine if desired.  

Comments

[Jess]

I love these types of dishes! Great idea! Pinned! :)

[Chocolate Shavings]

I've been meaning to try this recipe after seeing it on Pinterest. Your rendition looks delicious and oh-so-practical!

[Amy @ Family Feedbag]

I love the whole idea of this. Easy peasy. Get it? Peasy? I'm so har har.
PS - I recognize that braising pan! Are you loving it? I'm totally loving it.

[Isabelle @ Crumb]

Oh my goodness. This is BRILLIANT.
Where has this recipe been all my life? I can already think of a dozen more variations that would be equally delicious. :)

[Brooke M]

Just made this. Life changing, indeed! Thanks for the recipe!

[Megan Bush]

I tried this last night and it was delicious!

[Jan Scott]

Thats awesome! Thanks for letting me know...

[Tami Mathers]

Could you substitute the heavy cream for crm of mushroom soup or something else for a lighter version?

[Jan Scott]

Hi Tami, 

Im sure you could, although I havent tried it that way, so I cant say for sure. Maybe try it with milk or a lighter cream first and see how that works out? If you give it a try with the soup, let me know if it works for you. Thanks for reading!

Jan

[Della]

I made this last night and it was super delicious!!! Easy to make, was ready in 15 minutes! My husband loved it too!

[Mei-Lyn]

I've made this recipe several times and never use heavy cream, just a little less than a half cup of milk at the end. I try and go lighter on the stock/water to make up for this, and it all turns out just fine. Creamy and delicious. :)

[Jan Scott]

Im so glad you liked it!

[Bec Thexton]

Yes! I am yet to try one pot pasta which is silly I forget every single time I make pasta, ironic yes? It looks so delicious and easy I have to write it on my hand next time I get a pasta cravinG!
www.dancingthroughsunday.typepad.com

[[email protected]]

Made this tonight, and it was delicious! I added sautéed onions and garlic, used light cream, and stirred the Parmesan cheese right into the whole works. Kids gobbled it right up and there's enough for leftovers baked as a casserole!

[Alisha]

Could you use a different type of pasta?

[Jan Scott]

Definitely! Ive done it with bowtie pasta and it worked very well. Just keep an eye on the cooking time as some smaller pastas cook quickly. 

[Tina]

I substituted milk for cream, gluten free pasta for reg pasta, broccoli for peas also added Cajun seasoning....delish! Tasted like red lobster Cajun Alfredo

[Jan Scott]

Hi Tina - so glad to hear you liked the pasta. I love your substitutions!

[Kristie]

How many does this serve? I'm looking to feed 12 people this Thursday evening.

[Jan Scott]

Hi Kristie - The dish serves 8 if its served with a salad or some sort of veggie-based side. But it does double quite easily so you can make two pans to feed 12 people. Enjoy your dinner on Thursday!

[Heather]

Do you put the chicken in raw?

[Jan Scott]

Yes, absolutely. 

[Erin]

I just left the cream out... it still works and is incredible!

[Jan Scott]

Good to know! Im so glad you liked the pasta. 

[Nancy @ I Made This Dish]

Wow I love this recipe! Dinner can't get any faster than this. Way faster than take-out food now. Thank you Jan for changing our lives! :)