One-pot Chicken Pasta
This one-pot chicken pasta recipe is one of the easiest dishes I have ever made. It is perfect for a weeknight dinner or a lazy weekend breakfast.
Ingredients
- 1.5 cup shredded chicken
- 2 cup penne pasta
- 2 cups chicken stock
- 1 onion finely chopped
- 2 tbsp garlic finely sliced
- 1 cup tomato puree
- 1 tbsp pasta seasoning
- 2 tsp black pepper powder
- 1 cup grated cottage cheese
- 1/2 cup mozzarella cheese
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
For the chicken stock:
- 500 g chicken with bone
- 4 cups water
- 1 tbsp ginger-garlic paste
- 2 tsp black pepper powder
- Salt to taste
Instructions
To make the chicken stock
- Heat water in a pot. Add a few pieces of chicken (with bone), salt, ginger-garlic paste and black pepper powder. Boil for a few minutes. Remove the pieces of chicken when cooked thoroughly. Shred the chicken with the help of a fork and keep it aside.
To make one-pot chicken pasta:
- In a pan, heat 1 tbsp oil over a medium-high flame. Add the chopped onions and saute it for 3-4 minutes or until it begins to soften.
- Add the garlic and cook for a minute.
- Add the tomato puree and cook for 10-15 minutes.
- Then add the chicken stock, pasta seasoning, a cup of water and salt. Bring to a boil.
- Lower the flame and add the pasta and stir well to combine.
- Cover with a lid. Simmer for 10-15 minutes or until the pasta has cooked through. Stir at a 5-minute interval to prevent the pasta from sticking to the bottom of the pan.
- Add the shredded chicken and stir well.
- Then add grated cottage cheese or paneer and black pepper powder. Give it a nice mix. The cottage cheese will provide a creamy texture to the dish.
- Top with grated mozzarella cheese and cover with a lid. Turn the heat off. Allow the cheese to melt completely.
- Garnish with fresh coriander leaves and serve.
Notes
- In this recipe, I have used penne pasta but you can use any other pasta of your choice. This pasta is from the brand Tasty Treat. It is made with suji or semolina
- I have used Keya's pasta seasoning, but you can use fresh herbs if you like.
- Instead of adding store-bought cottage cheese or paneer, I have used homemade chena. It gives a creamy texture to the whole dish.