Sunday, October 16, 2016

One-Pot Cheesy Italian Pasta and Chicken (with VIDEO)


CHECK OUT OUR VIDEO ABOVE
(You will want to watch it with the sound on! Trust me.) 

http://www.theslowroasteditalian.com/2016/10/one-pot-cheesy-Italian-Pasta-Chicken-recipe.html

One-Pot Cheese Italian Pasta and Chicken is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself.  Now that's my kind of meal!!!


Chad and I are honored to have been asked to present at the Pinner Conference here in Arizona. The event took place last weekend at West World Scottsdale. Tens of thousands of people attended the conference and I even had an opportunity to promote the class on live TV. It was pretty fun.

We scheduled 2 live cooking demos for the conference. I have to admit it was probably the most exhilarating thing we have done for our business in the last five years (well unless you count the cookbook contract we just signed). {{Squeel!!!}}.


Chad and I have been bursting with excitement and are absolutely giddy to finally share our big news!!! We just signed the contract for our first cookbook. We are absolutely thrilled and can't wait to share it with you. It will be released fall 2017. 

I know you have been begging us to start writing cookbooks and we listened. We are overwhelmed to hear how much you love the recipes we create and the photos we take. I will have so much more to share about the book in the coming months, but for now just know that we are working on it and it will be released next fall.

This is an exciting year for us and we were so thrilled to finally meet many of our fans and loyal readers, not to mention all of the new friends we made. It was an absolute thrill!!!



The first day of the conference I taught a class on "One-Pot Wonders". As you all know I am very passionate about simple cooking and I make a lot of one-pot recipes, but the "One Pot Wonders" are truly my favorite. You just toss the items in the pot, turn the stove on and almost like magic the entire pot turns into one enchanting dinner. I love that the pasta cooks right in the pot and absorbs all of the flavors from the ingredients you add.

I created this new recipe especially for the event and we decided that we really wanted to take it to the next level so Chad and I also created a video for you. Let me know how you are liking the videos. They are a lot of fun and we are excited to keep doing them.

Now, let me tell you... This is TRULY my favorite One-Pot ever posted on our site! {Leave room for another one that is going in the cookbook that would give this recipe a run for it's money.}

The addition of chicken and herbs and spices come together with the chicken stock and chardonnay to create an amazing flavor combination. The fresh spinach is cooked in the pot and more it stirred in at the end to give you cooked and wilted spinach. It is truly the perfect American-Italian dinner!

Did you listen to the video? I suggest you leave the music on, it is such a happy song it will make you want to jump up and go make the pasta.

One-Pot Cheese Italian Pasta is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy white wine sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself.  Now that's my kind of meal!!!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram❤ 


Check out some of our favorite one-pot wonders:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/03/one-pot-cheesy-pasta-and-sausage-recipe.html


One Pot Cheesy Pasta and Sausage, features a creamy, cheesy tomato basil sauce that is cooked right into the linguine pasta in this amazing dish that is ready in 20 minutes. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself.  Now that's my kind of meal!!!

http://www.theslowroasteditalian.com/2015/08/one-pot-mexican-pasta-sausage-recipe.html


One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes!   Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go.  It's so easy, that it just about cooks itself.  Now that's my kind of meal!

=================================================================

One-Pot Cheesy Italian Pasta and Chicken
SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes


8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

PRINT RECIPE



CLICKABLE SUPPLY LIST - click on the supply list image and the link will open in a new tab.

http://amzn.to/2eB62Hdhttp://amzn.to/2e44lBjhttp://amzn.to/2dhwKj0
 http://amzn.to/2dpIVgQhttp://amzn.to/1Mcn89Whttp://amzn.to/2e4fMXOhttp://amzn.to/2dTnSXbhttp://amzn.to/2e451Xshttp://amzn.to/1RXcJy9

PRINT RECIPE



https://www.pinterest.com/pin/261842165815425546/

PRINT RECIPE


Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

114 comments:

  1. soooooooooo glad you gave a substitute for the wine
    thank you

    ReplyDelete
    Replies
    1. Thanks for commenting. Enjoy and let me know how it goes!

      Delete
    2. What can I substitute for the wine?

      Delete
    3. I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

      Delete
    4. I had another recipe that called for white wine and was told to substitute "white wine vinegar" it turned out great so I'm sure you could also substitute it in this recipe...

      Delete
    5. Did you try the white wine vinegar? If so, how did it turn out?

      Delete
    6. I did not have enough broth so I used cream of chicken soup, very tasty.

      Delete
    7. I did not use dried tomatoes but a can of tomatoes roasted with basil and sauce 15 oz can. And cream of chicken soup with wine and also chicken broth too. So tasty.

      Delete
    8. I substituted 1cup of white wine vinegar and it unfortunately overpowered the dish, making it really acidic. I love the dish otherwise, but will at least half the vinegar next time.

      Delete
    9. It was unanimous..." Wine and Parmesan cheese (in those proportions) DON'T MIX"! And the aftertaste...had quite the bite! We all had to brush our teeth immediately,LOL!
      oh, and one last thing,the kitchen smelled like someone just got sick!

      Delete
    10. Wine and Parmesan go fabulous together! I have fed this to 10 people ALL of them loved it and wanted the recipe!!

      Delete
  2. Making this tonight .looks amazing can't wait to try It.

    ReplyDelete
    Replies
    1. Fabulous. Enjoy and let me know how it goes.

      Delete
    2. In the future can you have handwritten recipes with the video please

      Delete
  3. This dish looks amazing! Would love to try it ~ is there any way of finding out the calorie count? (i.e. Per cup or per grams). Thank you!

    ReplyDelete
    Replies
    1. Hi there, I like to use this site: https://www.caloriecount.com/cc/recipe_analysis.php

      Hope that helps! Enjoy.

      Delete
    2. Wonderful, thanks so much!! Made this today & omgosh it was soooo yummy!! A new fave in our house for sure! The calorie count website was super helpful, thanks again! :)

      Delete
  4. Love this recipe.......can't wait to try it!

    ReplyDelete
    Replies
    1. Thanks for commenting Barb! Let me know how it goes. Enjoy.

      Delete
  5. Hi! Could I substitute a different pasta such as penne or rigatoni? I prefer the bitesized pastas because I always end up with sauce all over myself using the string noodles!!! :)

    ReplyDelete
    Replies
    1. Absolutely. You can use any pasta in this recipe. Just make sure it is covered by the liquid enough to cook and then cook until al dente. Enjoy and let me know how it goes.

      Delete
  6. Charlotte FairbrotherOctober 17, 2016 at 9:46 AM

    Absolutely gorgeous recipe. Made it tonight. I had no parmesan so i used mature white cheddar, I'm not a fan of sundried tomatoes so I put in fresh cherry tomatoes. And bacon just because it's bacon. Kids loved it.

    ReplyDelete
  7. What brand of white wine do you use?

    ReplyDelete
    Replies
    1. I used entwine brand. You can grab it at Krogers and it runs about $10.

      Delete
    2. I made this for my parents this week. They absolutely loved it and have already shared the recipe with several of their friends- they can't stop talking about it! This is a good one!

      Delete
  8. I'm doing this recipe tonight can't wait

    ReplyDelete
  9. I'm doing this recipe tonight can't wait

    ReplyDelete
  10. I made this last night and it was delicious! Did not have the tomatoes and I used about 6oz of parmesan instead of 4.. Definitely will make again.

    ReplyDelete
  11. Can this be cooked in the crock pot for 8 hours?

    ReplyDelete
    Replies
    1. I do not think the pasta would hold up very well. I haven't tried it though, so let me know what you come up with!

      Delete
    2. I did crock pot ~ it worked but I cooked on slow but for only 4-6 hrs long...and I did the cheese at the end, several times before serving good and cheesey(added Asiago cheese also) Plus I did a Chili version with white bean and chicken with Macaroni noodles (chili mac) delish. Thanks for the goodies...

      Delete
    3. I also used crockpot for this recipe but it was a total disaster. The pasta disintegrated into mush after 1.5 hours on high.

      Delete
  12. I'm trying to cut carbs and would like to use egg noodles, do you think that would work?

    ReplyDelete
    Replies
    1. You maybe could use spaghetti squash,.

      Delete
    2. Use low carb pasta by dream fields.

      Delete
    3. Egg noodles have more calories than regular pasta, I'm Italian :) Trust me!!

      Delete
  13. Just made this dish and it's wonderful. I substituted white wine vinegar for the alcohol.

    ReplyDelete
  14. Leslie Blomstrom GrossOctober 18, 2016 at 3:55 PM

    Made this tonight! Delicious!

    ReplyDelete
  15. I made this tonight very good dinner , easy quick and fun to do

    ReplyDelete
  16. Made it tonight. It's awesome! My husband, the picky eater, ate two plates of it!

    ReplyDelete
  17. Made it and it turned out amazing! It's a keeper

    ReplyDelete
  18. Made this tonight. It was amazing! I highly recommend making this. It was not expensive and super easy to make. Thank you for such a great recipe!

    ReplyDelete
  19. Made this tonight for the fam. It was outstanding.

    ReplyDelete
  20. I made this tonight for dinner. Delicious !

    ReplyDelete
  21. No changes made and it's a keeper!

    ReplyDelete
  22. This was delicious! Loved it.

    ReplyDelete
  23. Thanks for sharing! I made this tonight, with gluten free pasta. It was so good and flavorful! Plus there's a little leftover.

    ReplyDelete
  24. I made it tonight. It was great!

    ReplyDelete
  25. Can this be made in the crockpot? I'm wondering how long to cook and what setting

    ReplyDelete
  26. Just made it. Very yummy. I used zucchini noodles and it was fantastic.

    ReplyDelete
  27. I made it last night, I add red bell pepper and mushrooms. This is a keeper

    ReplyDelete
  28. I made this last night...delicious!! Very spicy...but good..and very easy.

    ReplyDelete
  29. Lois DeAndrus DawsonOctober 18, 2016 at 7:43 PM

    Made this tonight for the first time minus the chicken and will definitely make it again.

    ReplyDelete
  30. Can you use steak instead of chicken?

    ReplyDelete
  31. love the basic recipe, but I do not eat any bird or biproduct. going to try it with shrimp and and a different broth. Can you give me a suggestion on the broth?

    ReplyDelete
    Replies
    1. I use vegetable cooking broth in substitute of chicken broth

      Delete
  32. Sounds delicious. Will definitely be making it!

    ReplyDelete
  33. Definitely want to make this! Has anyone tried adding fresh basil at the end?

    ReplyDelete
  34. Congratulations on the upcoming cookbook! I'll be waiting on pins and needles. Love this recipe. So easy. So delicious!

    ReplyDelete
  35. My daughter is vegetarian. I will eliminate chicken, use vegie stock instead of chicken stock. Do you suggest any other variations to this. Would shrimp work as a protein??

    ReplyDelete
  36. My daughter is vegetarian. I will eliminate chicken and replace chicken stock with vegie stock. Any other suggested variations or additions? Do you think shrimp would work as a protein in this dish?

    ReplyDelete
  37. I made it today. It is the best tasting pasta dish I ever made! I want everyone to taste it. I' ll definitely be making this again. Maybe with some shrimp thrown in! Thanks.

    ReplyDelete
  38. Mary Ellen Trezza SzolisOctober 20, 2016 at 1:05 PM

    You can even do a version of this adding (on top of this original recipe EXCEPT minus the chicken.....) a bottle of clam juice, one cup of white wine and then put in some uncooked jumbo shrimp and 1 cup of fat free Half & Half and some lemon juice (to make it even creamier) the last 10 mins of cooking time..
    Oh, and add some nice pecorino Romano cheese on top of it all and gently fold that in to help accommodate for all the extra liquid!

    ReplyDelete
  39. Made that---so good and I never used sun dried tomatoes before this! Yum!!! Better the next day.

    ReplyDelete
  40. what can i substitute for sundered tomatoes? family hates them

    ReplyDelete
    Replies
    1. I have used 3 cups grapes tomatoes sliced i half. I would also cut the liquid by 1/2 cup and check for seasoning at the end. You may need another pinch of salt. Enjoy and let me know how it goes.

      Delete
  41. Wow - I made this tonight for dinner and it was awesome. Everyone in my family loved it and they are food snobs. I didn't tell them it was all cooked in one pot until afterwards. The flavors were great! I am so glad I found this site. I saw the video on Facebook yesterday.

    ReplyDelete
  42. Would love to make this for dinner tonight. My son is allergic to dairy though... can we just leave it out or will they make the dish too soupy? Any suggestions for a substitute?

    ReplyDelete
    Replies
    1. Hi keri i made it for my little girl and myself at the weekend. Shes allergic to wheat soya and dairy. I substituted everything for free from things. Im uk based and i used violife parmesan. I also substituted the wine for water. At the cheese adding stage there was not much liquid left just enough to create steam to wilt the spinach and melt the cheese. Hope this helps

      Delete
  43. My fussy husband loved it! Delicious and easy.

    ReplyDelete
  44. Does the chicken cook all the way in this short amount of time?? Can you brown the chicken before throwing in the pot to ensure it is cooked thoroughly?

    ReplyDelete
    Replies
    1. Wondering the same thing

      Delete
    2. It did cook all the way through, actually I felt like it was over cooked. I cut mine into chunks. Browning it and adding it later would have been better, but it defeats the purpose of a one pot dish 😊

      Delete
  45. I made this dish omg absolutely delicious. The only problem I had and this me I couldn't get the linguini in the pot as easy as you did. The noodles were too long is there something you did different? But eating it as we speak. Great dish.

    ReplyDelete
  46. if i don't own a dutch oven would a large steel pot work instead?

    ReplyDelete
    Replies
    1. Absolutely! Enjoy and let me know how it goes Meredith.

      Delete
  47. I made this tonight, and it was delicious. I think the only thing I might change is to cook the chicken separately, and add it with all the spinach at the very end. I didn't like the spinach that cooked with the pot. Stirring it in at the end wilts it perfectly. Thank you for this recipe! I can see it becoming a stand by here.

    ReplyDelete
  48. Could I sub broccoli florets for the spinach? My kids won't touch the spinach.

    ReplyDelete
  49. Really great, but was really glad I sauteed the onion until translucent before adding the other ingredients and chicken broth. Otherwise I don't think it would have passed the picky palates of my kids, they both refuse to eat onions with any kind of crunch/bite left to them.

    ReplyDelete
  50. Could you use shrimp instead of chicken?

    ReplyDelete
    Replies
    1. Several of our readers have used shrimp. Just watch your cook time. I would only add them for the last 10 minutes (and they should be cooked through). Enjoy!

      Delete
  51. Wonder if you also could add some diced tomatoes?

    ReplyDelete
  52. Could you tell me the name of the song/band?

    ReplyDelete
  53. I am having difficulty finding any measures so im winging it. Would like to make for group pot luck in a few days and don't have time to trial and error.

    ReplyDelete
  54. Made this tonight for dinner. It turned out very sour, I know it came from the tomatoes. The texture was beautiful, I will make it again but with just about 1 or 2oz of the sun dried tomatoes. Not sure how to fix the left overs.

    ReplyDelete
  55. I made this dish tonight ! My husband and I found this too salty and spicy, though I added 33% less salt chicken broth and 1 tsp. kosher salt, and less crushed red pepper.

    ReplyDelete
  56. I had no wine, spinach, chicken or sun dried tomatoes, so I used pork scalloppini strips and a 14 oz. can of Italian diced tomatoe, 2 cups of bell pepper strips and lemon water. Turned out ery tasty. Will try the original recipe once I get all the required ingredients for it.

    ReplyDelete
  57. Delicious and easy! The people concerned about the white wine I get that, but she was right it hads incredible flavor and richness. Really love this recipe. It was so easy. I also like someone who asked above just used a large steel pot and had no issues. Thank you for really good easy recipe!

    ReplyDelete
  58. I had no red pepper or tomatoes and also used a steel pot like someone mentioned above. I saw some people not liking the white wine, but I think she is right I had never cooked with white wine but did tonight and it came out delicious. I think it's an incredibly easy recipe and not very time consuming. Thank you for the great recipe!

    ReplyDelete
  59. How would it go with fresh pasta?

    ReplyDelete
  60. I have made this for dinner twice. my family and myself love it.

    ReplyDelete
  61. Any suggestions for what to substitute Parmesan cheese with? We have dairy allergies. Would it be okay without cheese?

    ReplyDelete
    Replies
    1. We ate some before we added cheese, and it was tasty.

      Delete
  62. Would this work in a large saucepan?

    ReplyDelete
  63. Would this work in a large saucepan?

    ReplyDelete
  64. Can the recipe be halved as I am cooking for three people

    ReplyDelete
  65. Can the recipe be successfully halved in quantity for cooking

    ReplyDelete
  66. Sun dried tomatoes were $6.00 a jar. Roasted tomatoes 99 cents a can. They worked out fine and it was delicious.

    ReplyDelete
  67. I haven't tried it yet, but looks delicious ... But i am actually wondering about the STARCH from the pasta, that means we get all that into us. And of course wonder how good that is

    ReplyDelete
  68. Haven't made it but looks delicious ..

    But just wondering about all the starch from the pasta ..... is that so healthy to eat?

    ReplyDelete
  69. How much liquid? 1lb pasta?

    ReplyDelete
  70. Why doesn't the pasta stick together?

    ReplyDelete
  71. Looks really delicious and I will try it ... I'm opnly a bit sceptical if 8-10 minutes is enought for the meat to be ready. It looks raw ...

    ReplyDelete
  72. Did not come out tasting very good. The flavors together taste kind of like a cheap tv dinner

    ReplyDelete
  73. Husband and kids loved it (as did i) I've made it twice now. Second time I added quartered mushrooms and no spice (for the kids)....all good! Extra parm is a good thing too!

    ReplyDelete
  74. This recipe is wonderful. I substituted my homemade tomato powder (3tbs) drizzled with olive oil. Today I added mushrooms. Great recipe. Thanks for posting this.

    ReplyDelete
  75. I made this tonight and it was (by no fault of the recipe's) a fiasco! My new onion from the store was rotten inside, then my new jar of crushed red pepper didn't have the sprinkle lid on tight enough so I dumped about 1/2 cup of red pepper in the dish. I did my best to scoop it out, but I had already lightly browned my chicken and added all of the other spices, so it was quite hot for my fingertips at that point. I tried to dilute the dish by adding 2 28oz cans of crushed tomatoes, but it was still WAY too spicy for my kids. My husband loved it though! Spicy is right up his alley. :)

    I will definitely make this again! Other than my ridiculous amount of red pepper and the addition of the tomato sauce, I made the recipe as written. Beautiful and tasty!

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤