This is such a fantastic dinner and you make the pasta right in the same pot as the chicken and sauce. A one pot wonder! An absolute must try!
One Pot Parmesan Chicken and Rigatoni
Ingredients
- 3 T. sundried tomato oil
- 1 1/2-2 pounds chicken tenders cut into bite sized pieces
- salt, pepper, garlic powder, paprika
- ¼ c. grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot chopped
- 2 cloves garlic chopped
- ½ pound penne or short cut Rigatoni mezzi
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 teaspoons dijon mustard
- 2 bunches baby broccoli or 2 c baby spinach
Instructions
- Heat oil in a large, deep stockpot.
- Season chicken generously and once oil is hot, cook chicken until golden -about 5 mins.
- Add the 1/4 c. parmesan cheese and cook 1 more minute. Plate the chicken.
- In the same pot, add butter, shallot, and garlic.
- Cook 3 minutes.
- Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is how you like it.
- Stir in the cream, mustard, the 1/2 cup parmesan, baby broccoli (or spinach) and add in the chicken with any juices on the plates. Simmer a few minutes. Top with more parmesan for serving, if desired.
adapted from Half Baked Harvest
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