Today was a cool and rainy day here in Oregon and I was craving comfort foods. I made this One Pot Italian Chicken and Pasta and we loved it. If you try it, you’ll have an easy meal everyone will inhale. This is a hearty, kid-friendly dish … I mean who doesn’t love pasta, chicken, and cheese?!
I don’t know about you but I am always on the lookout for a new-to-me way to prepare chicken for my family. Today’s recipe is originally from Amanda of The Chunky Chef. She has a ton of chicken recipes that had me wanting to make all of them. Cruise her website and I’ll bet you feel the same way!
One-pot dishes are always a winner in my house. We love having fewer dishes to clean at the end of a meal! Just be sure that whatever pot you use is large enough and has a lid. A Dutch oven is perfect and I love mine – talk about a workhorse – from stovetop to oven, it works for so many meals! And it will last so long you’ll be able to pass it along to the next generation of cooks in your family.
Boneless skinless chicken breasts, tenders, or thighs would all work in this dish. I was able to find tenders at my local grocer so that is what wound up in this dish.
You can use any smaller, bite-sized pasta you like. Mini shells, penne, elbows, etc. would all be fine in this dish. I happened to have fusilli on hand and it was great. Use whatever works for you. If your pasta requires more cook time (like penne), under-cook the chicken a little more than called for in the recipe – it will finish cooking with the pasta.
I love how quickly this dish comes together and that everything cooks in the same pot. Easy, simple, good for beginning cooks, this is a winner of a recipe!
I hope you give this One Pot Italian Chicken and Pasta a try and love it. Be sure to come back and let me know! Have a wonderful weekend my friends!
Key Ingredients for Gluten Free One Pot Italian Chicken and Pasta:
- Olive oil
- Boneless, skinless chicken breasts or tenders
- Onion, garlic, Italian seasoning
- Gluten-free penne pasta
- Marinara sauce
- Parmesan and mozzarella
- Fresh basil
What kind of cooking pot do you recommend?
I love my Dutch oven because it is large enough to easily handle many recipes and maintains its heat so well. If you get an enameled pot, it cleans up really easily. They aren’t inexpensive but they are a wonderful investment piece in your kitchen arsenal.
The Artist, being Italian, is not surprisingly very picky about pasta sauce. Our favorite store-bought sauce is Rao’s. It is by far the best tasting and we always have some in the pantry.
The Artist is equally picky about the pasta we eat. Gluten-free pasta is challenging, but we’ve found two brands that give us good results every time. Both Pastificio La Rosa (in a red package) and DeLallo (in a blue package) are delightful pastas that are hard to tell from regular wheat-based pastas. I order mine online because they can be difficult to find in regular grocery stores.
How to make Gluten Free One Pot Italian Chicken and Pasta:
- Cook the chicken in the oil about 5 minutes then transfer to a plate
- Cook the onion and garlic in the same pan; add marinara and water and bring to a boil then reduce to a high simmer
- Add the pasta and cooked chicken, stir and cover with a lid, cook 2 minutes less than the directions on the pasta package
- Stir in Parmesan and part of the mozzarella; cover with the lid and cook another 2 minutes until the cheese is melted and pasta is done
Kitchen Tools I Use to Make This Recipe (affiliate links):
Be sure you use a gluten-free chicken stock – I like Pacific brand – or you can use your own homemade stock. The same with the marinara sauce, be sure it is gluten-free or you can use your own and know exactly what goes into it.
- 2 tbsp olive oil
- 2 large boneless, skinless chicken breasts, about 1-1/4 lb, cut into bite sized pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp Italian seasoning
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 12 oz gluten-free fusilli pasta
- 3 cups (24 oz) your favorite marinara sauce, homemade or store-bought
- 2 cups water (use 3 cups if making 16 oz pasta)
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- Minced fresh basil or parsley, for garnishing
- In a Dutch oven or very large sauce pot, heat the olive oil over med-high heat. Add the chicken, sprinkle on the salt, pepper, and Italian seasoning. Cook about 5 minutes, stirring occasionally, until the chicken is starting to brown. Using a slotted spoon, transfer to a plate. The chicken will finish cooking in the sauce.
- Add the onion to the same pot and cook until soft, about 4 minutes, adding a splash of additional oil if needed. Stir in the garlic and cook 30 seconds. Pour in the marinara sauce and water. Scrape the bottom of the pot to release any browned bits. Bring the liquids to a boil over high heat, then reduce to medium-low heat, holding at a low boil.
- Stir in the pasta and the chicken. Be sure the pasta is completely submerged in the liquid, then cover and cook for one minute less than the pasta package directions say, stirring occasionally to keep the pasta from sticking.
- Remove the lid and stir in the Parmesan cheese and 1/4 cup of the mozzarella cheese. Sprinkle remaining 3/4 cup mozzarella cheese on top (don't stir), cover with the lid and cook about another 2 minutes or until the pasta is done and the cheese is melted. Garnish and serve.
Original recipe from The Chunky Chef
Amount Per Serving: Calories: 341Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 585mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 24g
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