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Jamie Oliver Chicken Pasta 5 Ingredients

Jamie Oliver Chicken Pasta 5 Ingredients
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A creamy, comforting one-pan pasta that delivers big flavor with just five ingredients. Tender chicken, al dente pasta, and a rich, cheesy sauce come together in under 30 minutes for a weeknight dinner that feels indulgent but is beautifully simple.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 12 ounces dried penne pasta (or other short pasta)
  • 2 cups unsalted chicken broth (preferably low sodium)
  • 1/2 cup heavy cream
  • 1 ounce Parmesan cheese, finely grated (about 1/2 cup grated)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup fresh basil leaves, thinly sliced (optional for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Drying ensures a good sear and the salt seasons throughout.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until the oil shimmers. Carefully add the chicken breasts in a single layer; do not overcrowd. Sear without moving for 5 minutes, until the bottom is deep golden brown. Flip and cook another 4 minutes, until the second side is golden and the internal temperature reaches 165°F / 74°C at the thickest part. Transfer chicken to a plate and tent loosely with foil.
  3. Reduce the heat to medium. Add the sliced garlic to the pan and cook, stirring constantly, for 30 seconds until fragrant but not browned. Browning garlic would make it bitter.
  4. Add the dried penne pasta to the pan, then pour in the chicken broth. Stir to scrape up any browned bits (fond) from the bottom of the pan — those bits are packed with flavor. Bring to a boil over high heat.
  5. Once boiling, reduce heat to medium-low and cover the pan. Cook for 10-12 minutes, stirring once halfway through, until the pasta is al dente and most of the liquid is absorbed. The pasta will finish cooking in the creamy sauce.
  6. Meanwhile, slice the rested chicken breasts into 1/2-inch thick strips. Resting allows the juices to redistribute so the chicken stays moist.
  7. Reduce heat to low. Pour the heavy cream into the pasta and stir gently until combined. The residual heat will warm the cream without curdling it.
  8. Add the grated Parmesan cheese and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir continuously until the cheese melts and creates a smooth, silky sauce that coats the pasta, about 1 minute.
  9. Return the sliced chicken to the pan along with any juices from the plate. Stir gently to combine and heat the chicken through, about 1 minute.
  10. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, add a splash of warm water or broth to loosen. If too thin, let cook on low heat for another minute, stirring.
  11. Remove from heat. Garnish with fresh basil, if using. Serve immediately in warm bowls to prevent the sauce from cooling and thickening too much.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of milk or cream, stirring gently, until warmed through (about 3-4 minutes). Avoid microwaving on high as the cream may separate. This pasta does not freeze well due to the cream sauce, which can become grainy upon thawing.

Nutrition

Keywords: Jamie Oliver chicken pasta, 5 ingredient pasta, creamy chicken pasta, one pan pasta, quick weeknight dinner, Italian-inspired pasta, easy chicken recipe, family dinner

Find it online: https://britishrecipes.uk/chicken-pasta-5-ingredients/