Ingredients
Chicken and Vegetables
- 1 pound chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup yellow onion, finely chopped
- 1 1/2 cups carrots, shredded
- 2 cups broccoli, chopped in small pieces
Liquids and Pasta
- 1 cup chicken stock (homemade or purchased)
- 1 cup water
- 2 cups ditalini pasta, uncooked
Spices
- 1/2 teaspoon paprika
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon turmeric
Dairy and Topping
- 1/2 cup heavy cream
- 2 cups cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt and black pepper. Heat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Carefully add the chicken and cook until golden brown on all sides, about 6 minutes total. Remove the cooked chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Sauté the finely chopped onions until slightly translucent, approximately 2 minutes. Add the shredded carrots and sauté for an additional 30 seconds, reducing the heat if the vegetables cook too quickly.
- Cook Pasta and Simmer: Pour in the chicken stock and water, bringing the mixture to a gentle boil. Stir in the uncooked ditalini pasta, paprika, dry mustard, and turmeric. Cover the pan and cook, stirring every 2 minutes and scraping the bottom to prevent burning. Cook until the pasta is softened but not fully al dente, about 6-8 minutes.
- Add Broccoli and Cream: Add the chopped broccoli and heavy cream to the pan. Allow the broccoli to soften, cooking for about 2-4 minutes. Stir in the grated cheddar cheese and return the cooked chicken to the pan, mixing everything well.
- Prepare and Broil Topping: In a small bowl, combine the grated parmesan cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the pasta. Place the pan under the broiler for about 2-4 minutes or until the topping is golden brown and crispy. Carefully remove from oven and serve warm.
Notes
- Use a heavy-bottomed sauté pan or oven-safe skillet for broiling to ensure even cooking and easy transfer to the oven.
- Stirring the pasta frequently during cooking prevents sticking and ensures even cooking.
- You can substitute ditalini pasta with other small pasta shapes like elbow macaroni or mini shells.
- For a lighter version, use half-and-half instead of heavy cream or reduce the cheese quantities slightly.
- If you don’t have a broiler, you can finish the dish under a hot oven grill or skip the breadcrumb topping for a creamy version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
