One-Pan Creamy Chicken Pasta

Bienvenidos and welcome to another episode of Spain on a Fork. Today we have such an exciting show as we're going to grab some simple everyday ingredients and create an extraordinary recipe. We're talking a one pan creamy chicken pasta. Now the beauty of this dish, besides the fact that it's easy to make, is that it's a one pan recipe. Meaning the pasta gets cooked in the same pan as the rest of the ingredients. That way the starch from the pasta stays in there giving this the Folks serve this pasta next to a garden salad and a crunchy baguette and have yourself a healthy and delicious meal. Really quick before we start a shout out to a couple of my patrons Jim Schaller and Barbara Eastman. And guys thank you so much for being patrons of Spain on a Fork. You know how much I appreciate you. Alright let's just jump right into this. I'm going to heat a large fry pan with a medium heat and add in three tablespoons of extra virgin olive oil which is 45 milliliters. Make sure you use the good stuff here because this is what truly makes the difference. Make sure you get the Spanish one I'm using in the description box below. While the oil is heating I'm going to add two boneless chicken breasts over some paper towels and pat them completely dry. The size of the breast that I'm using are eight ounces which is 225 grams each. And for this recipe you can also use boneless chicken thighs or a combination of both. Then we'll cut each chicken breast into bite-sized pieces that are one inch thick which is two and a half centimeters. And then season the chicken with sea salt and freshly cracked black pepper. Then we'll move back to the fry pan. Once the oil is nice and hot we'll add in the pieces of chicken and you want to make sure they're on a single layer. Now we're going to cook the pieces of chicken for two minutes per side. At this stage you don't have to fully cook the chicken through, you just lightly brown it. After cooking the pieces of chicken for two minutes per side and they're lightly browned we'll remove them from the pan and set them aside. Now using the same pan with the same heat I'm going to add one medium sized onion I finely chopped and six cloves of garlic that have been roughly chopped. Then we'll mix the ingredients around that way they're all coated in the olive oil. And as you know I like to mix this around continuously that way everything evenly sautés. You also want to make sure to scrape up anything that was left over from the chicken. After three to four minutes and the onions and garlic are lightly sautéed I'm going to add in one teaspoon of dried oregano which is one gram. We'll also add in half a teaspoon of dried thyme which is half a gram and season with a kiss of sea salt and freshly cracked black pepper. And we'll give it a quick mix. Then we'll add in two and a half cups of chicken broth which is 600 milliliters. You can also use vegetable broth here or even water if you like. However by using a broth gives this pasta a deeper flavor. And then we'll turn it up to a high heat and give it a gentle mix. While the broth is heating let's start prepping the pasta. I'm going to measure out eight ounces of pasta which is 225 grams. I'm using penne pasta but you can use any pasta you like. Once the broth comes to a boil we'll add in the pasta and we'll give it a mix. And you don't have to mix this around continuously but do get it every two to three minutes that way the pasta doesn't stick together and it all evenly cooks. After cooking the pasta for eight minutes, which in my case is three minutes shy of the pasta being cooked al dente, we'll add the pieces of chicken back into the pan. You also want to ensure to add any of the juices in the dish. And we'll give it a mix that way everything is evenly distributed. And then we'll place the lid on the pan and lower it to a low medium heat. And we're going to simmer this for three to four minutes until the pasta is cooked al dente and the chicken is fully cooked through. Once the pasta is just cooked al dente and the chicken is fully cooked through this is ready to go. I'm going to remove the lid and then the pan from the heat and let the pasta rest between one to two minutes. After one to two minutes and the pasta is slightly cooled, I'm going to add in half a cup of plain greek yogurt at room temperature which is 125 grams. I'm using full fat but you can use any yogurt you like. You just make sure it's at room temperature otherwise it can easily curdle. We'll also add in two tablespoons of grated cheese which is 15 grams. I'm using Spanish Manchego but you can use any cheese you like. Two tablespoons of chopped chives which is five grams. And squeeze in two teaspoons of fresh lemon juice which is 10 milliliters. Then we'll season the greek yogurt with freshly cracked black pepper. You know like I've told you in the past that black pepper brings out an incredible flavor in the yogurt. And we'll give this one final mix until it's well mixed together. You can serve this directly out of the pan or transfer into serving dishes. Either way check it out our one pan creamy chicken pasta is done. Easy to make. The simplest ingredients and all in just 30 minutes. Let's give this a try and see how it turned out. Once again folks a one pan creamy chicken pasta. This I am so excited to try. Moment of truth. Here we go. That right there is truly comfort food at its best. The pasta is beautifully cooked. Absorbed everything in the pan. This is without the starch in there. Gives it a lift of flavors. The chicken adds the protein and that beautiful greek yogurt. The creaminess making this so much healthier than using heavy cream. Easy to make. Give it a try at home. Once again next to a garden salad and a crunchy baguette have yourself a fabulous meal. If you enjoyed today's video hit that like button. Leave me a comment below. If you're not subscribed don't forget to smash that subscribe button and click on the bell icon. That way you can get notified every time I release new content and to become a part of the Spain on a Fork family. Till the next time. Hasta luego.