This one-pot pasta dish just might change your life. I know it’s changed mine since I first made it, and while I do like to think of myself of a pasta purist—one who cooks the noodles until ‘al dente’ in a large pot of boiling water seasoned with enough salt to resemble sea water—this method definitely has place of pride in my weeknight dinner recipe rotation.
Making this pasta is quicker than ordering take-out, and can easily be customized to suit the tastes of any family. It’s a legitimate 20-minute meal that belongs in the back pocket of home cooks everywhere, and I never tire of finding new and exciting variations of this easy one-pot dish.
Servings:
Makes 4-6
Recipe: One-Pot Pasta with Chicken, Peas, and Mushrooms
You’ll Need
- 1 - 12-14 oz. 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 light cream
- Optional: grated Parmesan cheese, for garnish
Prep and Cook
- 1Place 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 - 2Bring 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 - 3Remove the pan from the stove and add the cream, stirring to combine
Remove the thyme sprigs and check seasonings, adding more salt and pepper, if desired
Garnish with grated Parmesan cheese before serving, if using
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