Weeknight one-pot creamy chicken bucatini
This pasta comes together quickly in one pan, takes minimal effort and requires very little clean up – everything you need for a weeknight winner! š Itās also the perfect meal to cook up if you have leftover chicken from your weekend roast, and you can throw any other vegetables you have into the mix to help minimise waste. And donāt let the amount of stock scare you – it turns into the perfect sauce. If you donāt already have a one-pot pasta in your rotation, this oneās for you āļø
Ingredients
- 25 grams butter
- 350 grams cooked chicken, sliced or shredded
- 1200 ml chicken stock
- 1/2 tsp Italian seasoning
- 350 grams bucatini
- 80 grams frozen peas
- 100 ml double cream
- 100 grams grated parmesan, with extra for serving
- 1 parmesan rind
- Juice from 1/2 lemon
- 100 grams fresh spinach
- Salt & pepper
- Parsley to serve
Instructions
- Heat the butter in a deep skillet over medium heat until melted.
- Add the chicken, garlic, 1/4 tsp salt and 1/4 tsp of fresh black pepper and stir for one minute until garlic is fragrant.
- Add the chicken stock and bring the pan up to a simmer.
- Add the Italian seasoning, bucatini, and parmesan rind and cook for six minutes before adding the peas. Cook the mixture for another 3-5 minutes until the bucatini is just shy of al dente. If at any point your pasta doesnāt have enough stock to cover it, you can add some additional stock or hot water but do this sparingly. Stir the mixture occasionally to ensure the pasta doesnāt stick. You should still have a small amount of remaining stock in the pan before adding your cream in the next step.
- Add the double cream, parmasean cheese, and about 1 tsp of additional fresh black pepper. Stir and combine until the sauce thickens.
- Add the lemon juice and spinach on top and stir through. Cover the skillet for 2-3 minutes until the spinach wilts. Serve with additional parmesan, black pepper, and fresh parsley.