One-Pan Spanish Chicken Pasta | One of the Most Underrated Pasta Recipes
This one-pan Spanish chicken pasta, known as macarrones con pollo y tomate, is truly one of the most underrated pasta dishes. It’s packed with flavors, easy to make, and done in about 30 minutes using one pan for a very easy cleanup. Serve it next to a garden salad and a bottle of Spanish wine for a fabulous meal.
To make this recipe, I used boneless chicken breast. You can also use boneless chicken thighs or a combination of both. For the liquid, I used chicken broth. Which is what’s typically used. You can also use vegetable broth, beef broth, or even water if you like. Just make sure to season accordingly if using water.
As for the pasta, I used penne pasta, which is known as macarrones in Spain. You can use other types of pasta here. Though thicker, smaller shapes work best. Either way, I used 2 1/2 cups (600 ml) broth to cook 8 oz (225 grams) of pasta. If you see that your pasta needs more liquid, add more as needed.
TIPS & TRICKS to Make this Recipe: To ensure your chicken is fully cooked through, make sure there is no pink in the center. Or use a meat thermometer. The chicken needs to be at least 165°F / 74°C. This dish will hold for up to 2 to 3 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make this One-Pan Spanish Chicken Pasta
One-Pan Spanish Chicken Pasta | Macarrones con Pollo y Tomate
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 boneless chicken breast 8 oz / 225 grams each
- 1 medium yellow onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 8 cloves garlic (roughly chopped)
- 1 tsp dried oregano 1 gram
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp saffron threads 0.17 grams
- 1 can tomato sauce (similar to passata) 15 oz / 425 grams
- 2 1/2 cups chicken broth 600 ml
- 8 oz penne pasta 225 grams
- 1/4 cup grated Manchego cheese 30 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, add the chicken breast over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) pieces, and then season the chicken with salt & pepper
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Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, at this stage you don't have to fully cook the chicken, just lightly brown it, then remove the chicken and set it aside
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Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, and mix continuously
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After 4 minutes and the vegetables are lightly sautéed, add in the oregano, paprika, and saffron, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together, and then simmer for a couple of minutes
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Once the tomato sauce has slightly thickened, about 3 minutes, add in the chicken broth, raise to a high heat, and give it a mix
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When it comes to a boil, add in the pasta, mix together, and then mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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After cooking the pasta for 8 minutes (which in my case was 3 minutes shy of the pasta being cooked al dente), add the pieces of chicken and their juices back into the pan, give it a mix until well mixed together, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente and the chicken is fully cooked through, then remove the pan from the heat
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Serve directly out of the pan, topped off with grated Manchego cheese and chopped parsley enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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