Best 4 One Pan Crispy Spaghetti And Chicken Recipes
"One pan crispy spaghetti and chicken" is an easy and flavorful dish that can be prepared in a single skillet, making it a convenient meal option for busy weeknights or casual gatherings. This culinary delight combines the crispy texture of spaghetti noodles with tender, juicy chicken, all coated in a delectable sauce that infuses every bite with a burst of flavor. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe promises a hassle-free cooking experience and an appetizing meal that will satisfy your cravings.
Here are our top 4 tried and tested recipes!
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
Yield 4
Number Of Ingredients 13
Steps:
- PREHEAT THE OVEN: Heat oven to 425°F /220°C.
- SAUTÉ THE CHICKEN: Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- COOK THE AROMATICS: Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- ADD WATER: Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- ADD THE SPAGHETTI: Then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid.
- PUT THE ONE-PAN DISH IN THE OVEN: Transfer to the oven for 30 minutes, until the liquid is absorbed.
- PREPARE THE BREAD CRUMBS MIX: While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- PUT CHICKEN WITH BREAD CRUMBS MIX UNDER BROIL: After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
Nutrition Facts :
ONE-POT CHICKEN AND SPAGHETTI
Make and share this One-Pot Chicken and Spaghetti recipe from Food.com.
Provided by April410
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken, onion, celery and green pepper for one hour. Remove chicken and strain broth. When cool, remove chicken from bones.
- Cook spaghetti in broth. Strain and reserve 2 cups broth.
- Mix with spaghetti, olives, soups, Rotel tomatoes, olives and season to taste. Add 1/2 of cheese.
- Pour into lightly greased 3quart dish and sprinkle remaining cheese on top.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 492.6, Fat 22.2, SaturatedFat 11.5, Cholesterol 86.2, Sodium 558.1, Carbohydrate 40.9, Fiber 2.5, Sugar 3.4, Protein 31.6
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
Tips:
- Use a large skillet: This will help ensure that the pasta has enough room to cook evenly.
- Don't overcrowd the skillet: If you add too much pasta or chicken to the skillet, it will not cook evenly.
- Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
- Use a flavorful sauce: The sauce is what will give the dish its flavor, so make sure to use one that you enjoy.
- Top with Parmesan cheese: Parmesan cheese is a classic topping for pasta dishes and it adds a delicious salty and nutty flavor.
Conclusion:
One-pan crispy spaghetti and chicken is a quick and easy weeknight meal that is sure to please the whole family. The pasta is cooked in a flavorful sauce until it is al dente, and the chicken is cooked until it is crispy on the outside and tender on the inside. The dish is then topped with Parmesan cheese and served immediately. This dish is a great way to use up leftover chicken or pasta, and it is also a great meal for busy weeknights.
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