One-Pan CREAMY Chicken Pasta | Healthy 30 Minute Recipe
This one-pan creamy chicken pasta is what comfort food is all about. It’s filled with flavors, made with simple everyday ingredients, and done in just 30 minutes. Serve it next to a garden salad, crunchy baguette, 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. As for the pasta, I used penne pasta, which is known as macarrones in Spain. But you can use any type of pasta you like.
What gives this pasta dish that beautiful creamy goodness is Greek yogurt. I used plain full-fat, but you can use any type of yogurt you like. The most important thing is to make sure it’s at room temperature. Otherwise, it can easily curdle.
TIPS & TRICKS to Make this Recipe: Make sure to cool the pasta for a couple of minutes before adding the yogurt. This dish will hold for up to 2 to 3 days in the fridge. When reheating, make sure to use a low heat and add in more yogurt to bring back the creaminess.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this One-Pan CREAMY Chicken Pasta
One-Pan CREAMY Chicken Pasta
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 boneless chicken breast 8 oz / 225 grams each
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 2 1/2 cups chicken broth 600 ml
- 8 oz penne pasta 225 grams
- 1/2 cup plain Greek yogurt (at room temperature) 125 grams
- 2 tbsp grated Manchego cheese 15 grams
- 2 tbsp chopped chives 5 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped chives 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 breasts over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) thick bite-sized pieces, and then season the chicken with salt & pepper
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Once the oil is hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove and set aside (at this stage you don't have to fully cook the chicken, just lightly brown it)
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Using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously
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After 3 to 4 minutes and the onion and garlic are lightly sautéed, add in the dried oregano, dried thyme, and season with salt & pepper, mix together, then add in the chicken broth and raise to a high heat
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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 9 minutes (which in my case was 3 minutes shy of the pasta being cooked al dente; check pasta package instructions), add the pieces of chicken and their juices back into the pan, mix together so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the chicken is cooked through and the pasta is al dente, then remove the lid and the pan from the heat
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Once the pasta has slightly cooled, about 2 to 3 minutes, add in the Greek yogurt at room temperature, along with the grated cheese, chopped chives, lemon juice, and season with black pepper, gently mix together until well mixed
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Serve directly out of the pan or transfer into serving dishes, topped off with chopped chives, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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