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A quick, easy, pantry-friendly one-pan pasta dinner
One-pan meals are simply amazing! They save time, effort, AND dishes! I’ve made this dish countless times with a baby on my hip, so it’s pretty easy. Oh, and the ingredients are very pantry-friendly. Instead of white flour pasta, whole wheat pasta is featured. It’s easy to dress up with sweet and tangy sun-dried tomatoes and a few other basic ingredients—chicken, garlic, parmesan, herbs, and another pantry staple…evaporated milk!
What you need to make it
NOTE: This post contains affiliate links to products I regularly use and love. As an Amazon Associate I earn from qualifying purchases.
As I mentioned before, you will probably have these ingredients hanging out in your pantry and fridge as you read this. If not, there are always substitutes to make dinner happen on-demand! Here’s the lineup:
Ingredients and Substitutes
- 1 large chicken breast or 5 chicken tenders
- Sundried tomatoes & their tasty oil (paid link)
- Sliced garlic or granulated garlic
- Pasta of your choice
- Evaporated milk or half and half or heavy cream
- Chicken stock or broth/stock of your choice
- Cornstarch or flour
- Parmesan cheese
- Herbs (parsley or basil)
How to make this one-pan pasta recipe: Step-by-step
1. Season and sear the chicken to a golden brown
If using a large chicken breast, butterfly it before seasoning with salt and pepper. Then, sear it in a tablespoon of the sundried tomato oil to give it a deep orange color and amazing flavor. Remove the chicken from the pan and let it rest in the meantime.
2. Saute, deglaze, and scrape up the yummy bits
Add a little more oil, if needed, and saute the garlic. Then deglaze with chicken stock and scrape all of the those yummy bits to infuse flavor into the pasta.
3. Boil the pasta in the pan
Pour in the water and bring it to a boil. Add in the pasta and cook to al dente.
4. Cut up the chicken
While the pasta is cooking, chop up the chicken into bite-sized cubes.
5. Make a creamy dreamy sauce
Once the pasta is tender, add in the butter and stir. Next, Add the evaporated milk, more broth, and the cornstarch slurry. Sprinkle in the cheese, more seasoning, and stir until the cheese has melted into the sauce and thickened slightly.
Choose the milk base that’s best for you
You’re probably wondering why’d I use evaporated milk? Well, it’s what I had available at the time. I was being resourceful! Luckily, it’s just as delicious and effective as half and half or even heavy cream once the cornstarch and cheese are added.
On the other hand, if you use heavy cream instead of evaporated milk, just skip the cornstarch slurry. This is because the added cheese and starch from the pasta will thicken the sauce without the need for additional thickening agents. No matter the milk base you choose, the sauce will have a creamy consistency and be delicious.
6. Add the sundried tomatoes, chicken, herbs, and more cheese…of course
Yup…that about sums it up!
When ready to serve, drizzle a little more sundried tomato oil all over the finished pasta dish to reinforce the ingredient and really make the pasta glisten.
One Pan Chicken & Sun-dried Tomato Pasta is both appealing to the eye and tantalizing to the taste buds (yummy).
Pin this Recipe
One Pan Chicken & Sun-dried Tomato Pasta
A pantry-friendly one-pan pasta dish made with whole wheat pasta, sun-dried tomatoes, evaporated milk, and parmesan that's ready in just 30 minutes!
Ingredients
- 1 large chicken breast, butterflied (or 5 chicken tenders)
- 1 TB sundried tomato oil*
- 2 garlic cloves, sliced
- 2 c whole wheat pasta, uncooked
- 2-2 1/4 c water
- 1 TB butter
- 1 c evaporated milk or half and half
- 1 c chicken stock
- 1 tsp cornstarch plus 2 tbsp water to make a "slurry"
- 1/4 c grated parmesan cheese
- 1/3 c sundried tomatoes*
- 1 tsp fresh or lightly dried basil*
- 1 tsp sea salt, divided
- 1/4 tsp ground black pepper
Instructions
- Season and sear the chicken. In a large skillet, add the sundried tomato oil and bring it to temperature over medium-hi heat. Season the chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Sear both sides of the chicken until golden brown (be careful not to overcook). Remove the chicken from the skillet to a plate to rest.
- Deglaze the pan. Add a splash of the chicken stock to the pan just to scrape up the browned chicken bits. Next, add the garlic and cook until just softened.
- Boil the pasta. Pour in 2 cups of water and bring it to a boil. Then, add the pasta and cook until al dente and nearly all of the water has absorbed into it (about 6-7 minutes). If more water is needed to ensure the pasta is cooked without it sticking to the skillet, add the additional 1/4 cup of water.
- Dice the chicken. While the pasta is cooking, cut the chicken into bite-size pieces.
- Make the sauce. Once the pasta is tender, reduce the heat to low-med and stir in the butter. Then, add the evaporated milk or half and half, broth, cornstarch slurry, cheese, the remaining salt, and pepper. Stir the pasta until the cheese has melted and the sauce has thickened.
- Add the good stuff. Lastly, add the sundried tomatoes, herbs, and the chicken to the pasta. Stir to combine all of the ingredients together. If the sauce has thickened too much, just add a little more milk or broth to loosen it up. Garnish with sundried tomato oil, parmesan, and herbs as desired. Dinner, done!
Notes
Affiliate links to products that I regularly use in my kitchen may be listed below or in the Shop this Post section of the blog post.
Recommended Products
- California Sun-Dry Sun-Dried Tomatoes Sun-Dried Tomatoes Julienne Cut With Herbs (This is an affiliate product link.)
- Gourmet Garden Lightly-Dried Basil
Tips 'n' Tricks
- If you use heavy cream instead of evaporated milk, just skip the cornstarch slurry. This is because the added cheese and starch from the pasta will thicken the sauce without the need for additional thickening agents.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 888mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 21g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
More amazing pasta recipes (click the links below)
- Mediterranean Roasted Eggplant & Tomato Pasta
- Pasta with Spinach & Cream Cheese Sauce
- Hazelnut Pesto with Blistered Tomatoes
- Mean Green Vegetable Lasagna
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