Creamy One-Pot Pasta With Chicken and Mushrooms

Name: Creamy One-Pot Pasta With Chicken and Mushrooms
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil, more as needed; 1 shallot or small onion, chopped; 1 tablespoon minced garlic; 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced; 1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits; Salt and freshly ground black pepper; 1/2 cup dry white wine or water; 3 to 4 cups chicken or vegetable stock; 2 boneless chicken thighs, diced; Chopped fresh parsley, optional; Freshly grated Parmesan, optional

By Mark Bittman

Total Time: 45 minutes
Rating: 4(8,620)
Comments: Read comments

Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the “sauce” is integrated into the pasta-cooking, it really becomes a one-dish meal — as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

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Ingredients

Yield:4 servings

2tablespoons olive oil, more as needed
1shallot or small onion, chopped
1tablespoon minced garlic
2cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
½pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
½cup dry white wine or water
3 to 4cups chicken or vegetable stock
2boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Ingredient Substitution Guide

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Preparation

Step 1
Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
Step 2
Ladle stock into skillet ½ cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
Step 3
Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Ratings

4 out of 5

8,620 user ratings

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Comments

LDL7 years ago

This was very good, but I agree with others that it needs additional spices. When I made it, I used 2 tsp dry thyme, 1 tsp dry oregano, 1/2 tsp dry marjoram, 1 tsp salt and 1/2 tsp pepper and it turned out very well.

Also, instead of cooking the chicken as he directs, I used half a rotisserie chicken and threw in the meat about 2 minutes before the pasta was done. I also added a box of baby spinach shortly after I added the chicken, and I think that worked well.

Brady6 years ago

Great recipe base with one MAJOR flaw. I've been making risotto for 20 years and not once in the history of risotto have I added raw meat at the end. I diced the chicken thigh pretty small and even so it took a good 15 minutes to get done. If you like purple, medium rare chicken prepare it per the recipe, otherwise do it like a risotto and cook the chicken first before adding it back at the end. Otherwise this is a great recipe and good jumping off point for future variations.

D7 years ago

I make this recipe regularly, it's subtle and a welcome change from red-sauce pastas. Bittman's recipes are always "as you like it." I add some oregano and chili flakes with the garlic, and this time a bayleaf. It benefits from flavorful homemade broth. A squirt of lemon at the end with some parm, and maybe peas or sundried tomato to impart added color and flavor. I also used some dried mushrooms in the mix tonight and added the mushroom soaking water, gave it a nice depth.

Rebecca1 week ago

So tasty - I added a little crushed red pepper and some broccoli and spinach at the end. Used Romano cheese delicious!

Kathryn1 month ago

It’s missing a punch—needs some lemon juice and zest at minimum.

Matt2 months ago

I'm a new cook and don't take chances with chicken, so I cooked it first in olive oil and some Italian spices. I also added peas to give it some color, but the technique pulled the flavor into the pasta and served it with freshly ground pepper and parm. Great recipe!

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