There are a couple of tricks to cooking your pasta all in the same pot with your other ingredients. It’s not quite as easy as just boiling your pasta in a separate pot. Almost as easy, but not quite. For instance, fairly constant stirring is required, especially toward the end of the cooking time, when the starch that has been pulled from the pasta starts to rapidly thicken the sauce.

The cooking time listed on your package of pasta will still be fairly accurate, so you can still use it as a guide. Just add about 2 minutes onto the pasta package recommendations. The starchy liquid that remains in your pan is going to create the sauce, when you mix it with the cream and cheese.

 

INGREDIENTS

1 Tbsp. unsalted butter

1 tsp extra virgin olive oil

2 boneless skinless chicken breasts, diced into ½-inch pieces

1 medium yellow onion, diced

1 cup ham, diced into ½-inch pieces (I used thick cut slices from the deli)

1 tsp garlic powder

1 tsp dried minced onion

½ tsp dried parsley

1 tsp Dijon mustard (whole grain is my favorite)

½ tsp kosher salt

¼ tsp black pepper

3½ cups chicken stock

3 cups short cut pasta (I used campanelle here)

3 Tbsp. heavy cream

2 cups shredded Swiss or Gruyere cheese, divided

Minced fresh parsley, for garnish

 

INSTRUCTIONS

Add butter and oil to a broiler-safe Dutch oven or large heavy bottomed pot, and heat over medium heat and add butter and oil.  Add chicken and cook for 3-4 minutes, until golden brown.  Chicken may not be cooked all the way through, and that’s okay.  Remove chicken to a plate and keep warm.

Add diced onion and ham to that same pot and cook about 3 minutes.  Return chicken to pot, adding garlic powder, minced onion, dried parsley, Dijon mustard, salt and pepper. Stir to combine.

Add chicken stock and stir.  Turn heat up to high and bring to a boil.  Once boiling, add pasta, reduce heat to low, cover, and simmer 10-15 minutes, stirring frequently, until most of the liquid has been absorbed and the pasta is cooked.

Stir in heavy cream and 1 cup of shredded cheese.  Sprinkle the top of the dish with remaining cheese and broil on high for 1-2 minutes, or until cheese is melted and bubbly. Serve garnished with parsley, if desired

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  The most traditional cheeses to use in this dish are Swiss or Gruyere, but of sharp Cheddar is your favorite, use that.

Recipe and image courtesy of Amanda at The Chunky Chef