One-Pot Chicken, Mozzarella, & Roasted Pepper Pasta
The perfect recipe to use up some leftovers like chicken, cheese, and roasted vegetables.
By Ethan ChlebowskiI almost exclusively use the Risotto style pasta technique when I make pasta at home. It's incredible for home cooks because it takes about 20 minutes from start to finish, the sauce forms in the pan, and it's adaptable for any pasta situation.
Ethan Chlebowski
Ingredients
Pasta components
- dried pasta170 g1/3 lb
- water, or stockas needed
- saltto taste
- black peppera sprinkle
Sauce aromatics
- tomato paste30 g
- red pepper flakesa sprinkle
- rosemarya sprinkle
Add-ins
- cooked chicken, or protein200 g2 parts
- roasted peppers, or veg100 g1 part
- mozzarella pearls100 g1 part
- parsleyfor garnish
Method
Step 1: Boil the water & pasta
some water in an electric kettle or warm it up in the microwave.
Add the dried pasta to the wok or large pasta pan and barely cover it with water. It should come to a boil quickly.
Cook the pasta until al dente, adding more liquid if needed.
- By the end, the pasta should be cooked through, and the water should be reduced to a sauce-like consistency.
Step 2: Add the sauce aromatics
Turn the heat to low and add the tomato paste, red pepper flakes, rosemary, and ten cranks of black pepper. Stir until the sauce comes together.
To thicken, cook it down more by it or use a cornstarch slurry instead.
Step 3: Add the additional ingredients & serve
Once thickened to your liking, add leftover chicken, roasted peppers, mozzarella, and parsley. Stir to combine.
Taste and adjust as needed. Serve and enjoy.
FAQ
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