One-Pan Chicken Rotini
This savory, homestyle meal is perfect for a busy weeknight. By cooking the pasta directly in the pan with the chicken and sauce, you create a rich, starchy glaze that coats every noodle perfectly while saving you the hassle of extra dishes.
Prep time: 15 minutes | Cook time: 25 minutes | Servings: 4-6
Ingredients
- Chicken: 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- Pasta: 1 lb (16 oz) rotini pasta (dry)
- Aromatics: 4 cloves garlic, minced, and 1 medium yellow onion, finely diced
- Liquids: 4 cups chicken broth and 1 cup heavy cream
- Cheese: 1 cup freshly grated Parmesan cheese
- Seasonings: 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper to taste
- Cooking Oil: 2 tablespoons olive oil
- Garnish: Fresh parsley, chopped
Instructions
- Sear the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces in a single layer. Season with salt, pepper, garlic powder, and onion powder. Cook for 5-6 minutes until browned on all sides. The chicken doesn’t need to be fully cooked through yet. Remove the chicken from the pan and set aside on a plate.
- Sauté Aromatics: In the same pan, reduce heat to medium. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and Italian seasoning, stirring constantly for about 1 minute until fragrant.
- Deglaze and Simmer: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan—this is where the flavor lives! Bring the liquid to a gentle boil.
- Cook the Pasta: Add the dry rotini noodles to the boiling broth. Stir well, cover the pan with a lid, and reduce heat to medium-low. Let it simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to ensure the noodles don’t stick to the bottom.
- Build the Sauce: Once the pasta is cooked and most of the liquid has been absorbed, stir in the heavy cream and the cooked chicken (along with any juices from the plate). Let it simmer uncovered for another 2-3 minutes to thicken the sauce.
- Final Touch: Turn off the heat and stir in the grated Parmesan cheese until melted and creamy. Taste and add more salt or pepper if needed.
- Serve: Garnish with fresh parsley and serve immediately while hot.
Notes
- Consistency: If the sauce is too thick, add a splash of extra broth or milk until you reach your desired creaminess.
- Add-ins: This recipe is great with a handful of fresh spinach folded in at the very end, or half a cup of sun-dried tomatoes added with the garlic.
Loaded Ground Beef and Potatoes Skillet
A hearty, comforting skillet meal that combines the best of a cheeseburger and roasted potatoes. It is a crowd-pleaser that provides a complete meal in a single pan.
Prep time: 20 minutes | Cook time: 30 minutes | Servings: 4-6
Ingredients
- Meat: 1 lb lean ground beef
- Potatoes: 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
- Vegetables: 1 bell pepper (any color), diced, and 1 small yellow onion, diced
- Cheese: 2 cups shredded sharp cheddar cheese
- Seasonings: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, salt and black pepper to taste
- Fats: 2 tablespoons butter and 1 tablespoon olive oil
- Toppings: 4 slices cooked bacon (crumbled), 1/4 cup sliced green onions, and optional sour cream for serving
Instructions
- Crisp the Potatoes: Heat the olive oil and butter in a large skillet over medium heat. Add the cubed potatoes in an even layer. Season with salt, pepper, and half of the smoked paprika. Cover and cook for 10-12 minutes, stirring every few minutes, until the potatoes are golden brown and fork-tender. Remove potatoes from the skillet and set aside.
- Brown the Beef: In the same skillet, add the ground beef and diced onion. Break the meat apart with a spatula and cook until the beef is no longer pink (about 6-8 minutes). Drain any excess grease.
- Add Peppers and Spice: Stir in the diced bell pepper, garlic powder, chili powder, and the remaining smoked paprika. Cook for 3-4 minutes until the peppers have softened.
- Combine: Return the cooked potatoes to the skillet with the beef mixture. Toss everything together gently so the potatoes don’t break apart.
- Melt the Cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid for 1-2 minutes until the cheese is completely melted and bubbly.
- Garnish: Top with the crumbled bacon and sliced green onions.
- Serve: Dish it up straight from the skillet. It goes great with a dollop of sour cream or a drizzle of ranch dressing.
Notes
- Potato Tip: Cutting the potatoes into small, uniform cubes is the secret to making sure they cook quickly and evenly without getting mushy.
- Variations: You can swap the ground beef for ground turkey or Italian sausage for a different flavor profile.