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Ho Ho Ho Pasta

ChickenChristmasHoliday

Time: 30 minutes

Yield: 4 servings

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About

Can you hear it? It's pattering across rooftops, slinking down chimneys, and appearing under the tree ready for your taste buds to unwrap! Ho Ho Ho Pasta is a holly, jolly dish in which your favorite pasta is actually cooked in a creamy, savory, succulent sauce, with notes of sharp cheese and sweet sun-dried tomatoes. Chicken breasts and notes of fragrant garlic make this meal even more warm and welcoming, like a beautiful Christmas hearth! Here comes Ho Ho Ho Pasta, right down Santa Claus Lane and straight to your table!

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken breasts, boneless and skinless, chopped into 1-inch cubes
  • 3 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and patted dry with a paper towel
  • 1/4 cup white wine or chicken stock
  • 1 cup heavy cream
  • 3 cups chicken stock, plus more, to taste
  • 1/2 cup Parmigiana-Reggiano or parmesan, grated, plus more, to taste, for garnish
  • 1/4 teaspoon paprika
  • 3 cups pasta, of your choice, such as cellentani or cavatappi
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons fresh basil leaves, julienned

Directions

Step 1 -In a pan over medium-high heat, add the olive oil.

Step 2 -Add the chicken and cook until lightly browned and the chicken reaches an internal temperature of 165 degrees F, about 8-10 minutes.

Step 3 -Transfer the chicken from the pan.

Step 4 -Add the garlic and the sun-dried tomatoes to the chicken drippings and cook until fragrant, about 1 minute.

Step 5 -Add the wine and deglaze the pan, scraping the bottom of the pan to release the browned bits.

Step 6 -Add the heavy cream, 3 cups of the chicken stock, 1/2 cup of the Parmigiana-Reggiano, and the paprika and stir to combine.

Step 7 -Bring the sauce mixture to a boil.

Step 8 -Reduce the heat to medium.

Step 9 -Add the chicken and the pasta to the sauce mixture and stir to combine.

Step 10 -Cover the pan and simmer, stirring every few minutes, until the pasta is al dente, about 12 minutes. Add the extra chicken stock as needed.

Step 11 -Transfer the pan away from the heat.

Step 12 -Taste the pasta mixture for seasoning and add the salt and the pepper as needed.

Step 13 -Serve garnished with the basil and the extra Parmigiana-Reggiano.

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