One pan chicken & pasta in white wine

This is one of those recipes I’ve been pinning forever but never actually tried cooking. The other day I had a defrosted pack of chicken breasts that I needed to use up, so I decided to make use of whatever was in the fridge and pantry and do the one pan wonder thing.

I haven’t listed any quantities, this is very much a whatever you have around kind of dish and easily adapted to suit any quantity.

what you need

  • chicken breasts
  • optional: a mix of Tandaco southern fried chicken coating mix {yes, it was in the pantry and no, I didn’t even bother looking at the use by date 😉 } and breadcrumbs to coat the chicken, alternatively you could just season it with salt and pepper
  • button mushrooms
  • cherry tomatoes
  • white wine
  • chicken stock
  • penne pasta or similar short to medium length pasta
  • asparagus

what to do

Season the chicken breasts with a little salt and pepper then coat it well in the breadcrumb and southern fried chicken mix. Heat a little olive oil in a pan large enough to hold everything, and brown the chicken until nice and golden and crispy on both sides. Remove from pan.


Add the mushrooms and cherry tomatoes to the pan and fry until softened and stating to caramelise, then turn the heat up to high and add some dry white wine.

Return the chicken to the pan and sprinkle some pasta around the chicken, then add just enough chicken stock to barely cover the pasta but not the chicken. Simmer on low for about fifteen to twenty minutes, when the pasta is done so is the chicken.  Add the asparagus about five minutes before the pasta is done.

You could swap the asparagus for broccolini, and you could also add some baby spinach right at the end and just stir through to wilt. It also heats up well the next day too! Slice the chicken on a diagonal, microwave it all for a couple of minutes, and lunch is served. 

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