This fast and simple Tuscan Rooster Pasta Skillet is a one-pot noodle dish made with easy, but flavorful substances. Marinated hen breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the proper simple weekday meal!

Images Credit score:
Jessica Gavin

Who doesn’t love dinner made multi function pot, with minimal mess? Nobody! This Tuscan Rooster Pasta Skillet recipe will fulfill your Italian meals cravings and your want for a fast and simple meal.

Sometimes, the noodles and hen are cooked in numerous pans, then tossed collectively proper earlier than serving—however for this dish, I layer the flavors and make the entire meal in a single skillet! It’s magical and makes mealtime a lot simpler.

An Simple-Peasy One-Pot Dinner

The hen is marinated with olive oil and Italian seasonings for max taste on the floor. It’s seared till golden brown, then sliced. The dried pasta, minced garlic, and tomatoes are cooked in the identical pan with boiling water. In simply a short while, the noodles grow to be al dente, and the tomatoes burst to create a vibrant sauce to calmly coat the pasta.

Brined pantry staples like artichoke hearts and Kalamata olives add a burst of pungent taste proper earlier than serving. Toss them with the pasta, Parmesan cheese, and herbs, and dinner is prepared!

You’ll be delighted to see how shortly the dish comes collectively for an uncomplicated, gourmand meal.

WHAT’S THE BEST PASTA TO USE?

Lengthy, slender noodles like spaghetti or linguine work finest. The sauce is mild, so the dimensions of these noodles is ideal for absorbing the tasty olive oil infused tomato sauce, with out overpowering the dish. I really like twirling the noodles and grabbing little bites of all of the substances in a single forkful!

This one pot pasta cooking technique makes it simple to regulate the doneness of the noodles. 4 cups of water for a half pound of dried pasta yields an al dente texture. Nonetheless, extra water may be added as wanted, a half cup at a time if you would like the noodles to be softer.

Side view of a plate of one pot chicken pasta dinner. A large skillet is behind the plate of pasta and grape tomatoes, basil and seasoning are in the upper right.

SWAPS AND SUBSTITUTIONS

This recipe is really easy to adapt to your individual preferences. Personally, I really like the delightfully briny, pungent style marinated artichoke hearts and Kalamata olives convey to the pasta, however actually, nearly something goes. Attempt any of those concepts:

  • Slice up summer season squash and let it simmer together with the tomatoes.
  • Toss small items of asparagus spears in for the final 4 to 5 minutes of cooking.
  • For cheese, swap Parmesan for Pecorino Romano so as to add a stronger nuttiness.
  • Use contemporary mini mozzarella balls for an antipasti vibe.
  • Basil and parsley are my go-to herbs for Italian dishes, however some contemporary oregano would even be beautiful.

WHAT TO SERVE WITH CHICKEN PASTA SKILLET

This one pot meal delivers protein, greens, and carbs multi function bowl. Serve it with a few of these favorites:

Overhead view of a plate of chicken pasta skillet dinner. Spaghetti, sliced chicken, olives and tomatoes are mixed together on a white plate along with a fork.

MORE GREAT SKILLET DINNERS


Tuscan Rooster Pasta Skillet Recipe

Components

For the marinade:

  • 1/Four cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon floor black pepper
  • 1/2 teaspoon dried Italian seasoning

For the dinner:

  • 1 1/2 kilos boneless skinless hen breasts
  • 2 tablespoons further virgin olive oil
  • 12 ounces cherry tomatoes (about 2 cups), halved
  • 1 tablespoon minced garlic
  • eight ounces spaghetti
  • 1/2 teaspoon kosher salt
  • 1 cup quartered marinated artichokes hearts, drained
  • 1/three cup Kalamata olives, pitted and sliced
  • 1/Four cup freshly grated parmesan cheese
  • 6 basil leaves, thinly sliced
  • 2 teaspoons chopped contemporary parsley (non-compulsory)

Technique

1 Marinate the hen: In a small bowl, mix 1/Four cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Reduce every hen breast lengthwise to create Four lengthy, skinny items. Place hen in a shallow dish. Pour marinade over the hen, flip to evenly coat. Let sit for 15 minutes earlier than cooking.

Four chicken breasts are marinating in a pan for chicken pasta skillet.

2 Cook dinner the hen: Warmth a big high-sided skillet or sauté pan over medium-high warmth. Add 2 tablespoons of olive oil. As soon as the oil is scorching, add the hen. Cook dinner till the hen is golden brown and totally cooked, about 6 to eight minutes per aspect.

Switch hen to a chopping board to relaxation whereas cooking the pasta.

Best tuscan chicken pasta is being made by cooking the chicken breasts in oil in a dutch oven.

three Cook dinner the pasta: Add tomatoes, garlic, spaghetti, Four cups water, and 1/2 teaspoon salt to the skillet. Deliver to a boil over excessive warmth. Cook dinner and stir ceaselessly, till the pasta is tender and water has largely evaporated—about 9 to 11 minutes. You wish to have a small quantity of water within the pan to create a lightweight sauce.

Add extra water if wanted, 1/2 cup at a time for a softer pasta. Flip off the warmth.  

Pasta skillet dinner is being made in a dutch oven. Water is being added to a pot with spaghetti and halved grape tomatoes. Easy chicken pasta skillet dinner is being cooked in a dutch oven. Tongs are adding pasta to the pot of boiling water with tomatoes. Dutch oven with easy chicken pasta skillet dinner being made. Spaghetti noodles with pasta are cooked inside the pot.

Four End and toss: Reduce the hen into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced hen, and basil. Toss to mix. If you would like a thicker sauce, you possibly can add 1 or 2 tablespoons of butter. Style and season with extra salt and pepper as desired.

One pot chicken pasta dinner with sliced chicken laid on top of a pot of pasta, olives, tomatoes and basil.

5 Serve: Garnish pasta with parsley, then divide amongst plates and serve heat.

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