Creamy One-Pan Chicken and Ruffled Pasta with Sun-Dried Tomatoes and Spinach
Creamy One-Pan Chicken and Ruffled Pasta with Sun-Dried Tomatoes and Spinach
Ingredients
For the Chicken
- 5 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 6 cups chicken broth, chicken & herb flavored, if available
- 3/4 pound ruffled pasta sheets, such as mafalda or mini lasagna noodles
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
For Garnish
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Season the chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
⏱️ 10 min
- 2
Reduce heat to medium. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter to the same pan, utilizing the residual chicken drippings. Add the sliced yellow onion and sauté for 3-4 minutes, until softened and translucent. Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing their flavors to release.
⏱️ 6 min
- 3
Pour in the 6 cups of chicken broth. Add the ruffled pasta sheets, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to ensure the pasta is submerged. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 15 min
- 4
Uncover the pan and stir in the heavy cream until well combined and the sauce is creamy.
⏱️ 1 min
- 5
Nestle the seared chicken thighs back into the pasta and sauce, ensuring they are partially submerged to absorb the flavors and finish cooking through.
⏱️ 1 min
- 6
Add the fresh spinach to the pan. Stir gently until the spinach wilts into the hot pasta and sauce, about 2 minutes.
⏱️ 2 min
- 7
Remove the pan from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and fully incorporated, creating a rich, cheesy sauce.
⏱️ 1 min
- 8
Serve the creamy one-pan chicken and pasta immediately into bowls. Garnish each serving with an additional sprinkle of 1/4 cup grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy One-Pan Chicken and Ruffled Pasta with Sun-Dried Tomatoes and Spinach
Ingredients
For the Chicken
- 5 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 6 cups chicken broth, chicken & herb flavored, if available
- 3/4 pound ruffled pasta sheets, such as mafalda or mini lasagna noodles
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
For Garnish
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Season the chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
⏱️ 10 min - 2
Reduce heat to medium. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter to the same pan, utilizing the residual chicken drippings. Add the sliced yellow onion and sauté for 3-4 minutes, until softened and translucent. Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing their flavors to release.
⏱️ 6 min - 3
Pour in the 6 cups of chicken broth. Add the ruffled pasta sheets, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to ensure the pasta is submerged. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 15 min - 4
Uncover the pan and stir in the heavy cream until well combined and the sauce is creamy.
⏱️ 1 min - 5
Nestle the seared chicken thighs back into the pasta and sauce, ensuring they are partially submerged to absorb the flavors and finish cooking through.
⏱️ 1 min - 6
Add the fresh spinach to the pan. Stir gently until the spinach wilts into the hot pasta and sauce, about 2 minutes.
⏱️ 2 min - 7
Remove the pan from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and fully incorporated, creating a rich, cheesy sauce.
⏱️ 1 min - 8
Serve the creamy one-pan chicken and pasta immediately into bowls. Garnish each serving with an additional sprinkle of 1/4 cup grated Parmesan cheese.
⏱️ 1 min