I’ve been seeing so many recipes for one-pot pasta dishes, where the pasta gets cooked in the pot’s liquid along with other ingredients. I’ve always wondered if it’s really possible to get a good result – or is it just a spoof? Wouldn’t the dish be too stodgy at the end? Well, I finally tried it myself – hugely successful!
If I would have cooked a chicken broccoli cheese pasta dish before, I would have dirtied possibly three to four different pots/pans plus a colander, but in this case it’s all happening in one large pot. Easy, quick and really simple. No bechamel to be made, no cream used, and the results are wonderfully creamy and absolutely delicious.
This is comfort food at its best.
I made a video of the recipe for my friends at Le Creuset – you’ll find it here on their IGTV feed.
Ingredients: (serves 6-8)
(Note: This recipe can easily be halved to serve about 4 people. Just use a medium size pot, perhaps 24 or 26cm diameter.)
- 45 ml olive oil
- 1 kg boneless skinless chicken, cut into bite size chunks (I used thighs)
- salt & pepper
- 1 teaspoon (5 ml) smoked paprika
- 1 onion, chopped
- 2 cloves garlic, finely grated
- 2 cups (500 ml) chicken stock
- 4 cups (1 liter) milk
- 500 g uncooked pasta (preferably bite size shapes – I used rigatoni)
- 400 g broccoli, cut into bite size chunks
- 2 cups grated mature cheese (I used Dalewood’s Huguenot, but cheddar will also work)
- about 1 cup small croutons*, for serving (optional)
Method:
In a large pot (I used a 30cm Le Creuset round casserole) over high heat, heat the oil and add the chicken. Fry for a few minutes until brown, stirring. Season with salt, pepper and smoked paprika. Turn the heat down and remove the chicken from the pot with a slotted spoon (you’ll add it back later). Now add the onion and fry over medium heat until soft. Add the garlic and fry for another minute, then add the stock and milk and bring to a simmer. Add the pasta, stir, put a lid on (keep a small gap open to prevent the liquid from boiling over the edges) and cook for about 8-10 minutes until almost al dente, stirring every now and then (it should still be a little firm). Add the browned chicken back to the pot, plus the broccoli, and stir. Cook for another 2-3 minutes, then turn off the heat. Add the cheese and stir briefly until just melted. Taste and adjust the seasoning if necessary. Serve at once, optionally topped with small crispy croutons.
*To make small croutons: cut 2 slices of good quality bread like sour dough loaf into very small cubes. Add it to a pan with a splash of olive oil, salt & pepper, and optionally a few fresh thyme leaves. Fry until golden, then set aside to cool.
Huge note of Dalewood is amazing!!!
😋
Yes indeed, it is! One of my all-time favourites. 🙂