One-Pan Chicken and Pasta
This easy chicken and pasta dinner is taking one-pan meals to the next level! Beautifully seasoned chicken gets cooked alongside pasta and delicious seasonal vegetables in a creamy, cheesy coconut milk sauce.
Equipment
- oven-safe frying pan
Ingredients
- 2 chicken breasts
- 0.5 tsp pepper
- 0.5 tsp salt
- 0.5 tsp cumin
- 0.5 tsp paprika
- vegetable oil for frying
- 8 oz pumpkin, chopped
- 0.5 head of broccoli, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 3 garlic cloves, minced
- salt & pepper to taste
- 0.25 stick butter
- 2 tbsp tomato paste
- 8 oz pasta (e.g. shells), cooked
- 1.67 cups chicken broth
- 0.5 cups coconut milk
- 5-6 sprigs thyme
- 0.67 cup grated cheddar
Instructions
- Preheat the oven to 350°F. Make shallow diagonal cuts in the top of the chicken breasts, then slice them diagonally in the opposite direction, making a diamond-shaped pattern on the surface of the chicken.
- Mix together the spices, then season the chicken breasts on both sides with the spice mixture. Heat a small amount of vegetable oil in an oven-safe frying pan and fry the chicken on both sides.
- Take the seared chicken breasts out of the frying pan and set them aside for later. Place the vegetables in the frying pan one after another, let everything cook together, and season the vegetables with salt & pepper.
- Set the cooked vegetables aside, then heat the butter and tomato paste in the frying pan. Add in the cooked pasta, then pour in the vegetable stock and coconut milk. Bring everything to a simmer and cook over low heat for about 8 minutes.
- Transfer the vegetables to the frying pan and place the 2 cooked chicken breasts on top. Add in the sprigs of thyme and grate cheddar cheese on top. Transfer the oven-safe pan to the oven and bake at 350°F for 5–10 minutes.
