French chefs secretly use pasta water's starch to make risotto creamier—no stirring required, just one pot magic.
One Pot Risotto with Pasta
Dive into a delightful one-pot wonder with this creamy risotto, where tender pasta meets juicy chicken and earthy mushrooms! With just a sprinkle of parmesan and a hint of garlic, this simple dish transforms into a comforting meal that's as satisfying as it is quick to prepare. Perfect for busy weeknights, you’ll savor every spoonful of this hearty goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 grosse poignée de persil frais
- Huile d’olive, sel et poivre
- 1 càc de poivre (5 ml)
🥩Meat & Seafood(2)
- 2 poitrines de poulet
- Bouillon de volaille
🥛Dairy & Eggs(3)
- 20g de beurre (1.4 tbsp)
- Comté râpé
- 15cl de crème semi-épaisse (5.07 fl oz)
🫙Pantry Staples(1)
- 400g de coquillettes (14.1 oz)
🧂Spices & Seasonings(3)
- 1 càc d’ail en poudre (5 ml)
- 1 càs de paprika (15 ml)
- 1 càc de sel (5 ml)
📦Other(3)
- 20cl de vin blanc sec (6.76 fl oz)
- 500g de champignons bruns (17.6 oz)
- 2 échalotes
👨🍳 Instructions
- 1
Cut the chicken breasts in half.
- 2
Mix the spices as described and thoroughly coat the chicken pieces.
- 3
In a wok or pot, melt the butter with a drizzle of olive oil to prevent burning and cook the chicken pieces. Set aside.
- 4
In the same pot, add the mushrooms cut into small cubes.
- 5
Once cooked, add the chopped shallots.
- 6
Pour the pasta on top, mix for 1 to 2 minutes, then deglaze with the white wine.
- 7
Once absorbed, gradually add the broth while stirring continuously.
- 8
2 minutes before the pasta is al dente, pour in the cream, add the parsley, and return the reserved chicken pieces.
- 9
Serve with grated Comté cheese.
💡 Pro Tips
- ✓Deglaze with white wine at exactly 185-195°F to extract fond without boiling off alcohol too quickly, which would waste the wine's acidity that balances the cream.technique185-195°F
- ✓Add warm broth (140-160°F) gradually in 1/2 cup increments every 2-3 minutes to maintain constant temperature and prevent pasta from seizing or cooking unevenly.timing1/2 cup every 2-3 minutes
- ✓Cook pasta to 85% doneness (2 minutes before al dente) before adding cream, as the residual heat and cream will finish cooking while preventing overcooking during the final 2-minute cream incorporation.timing85% doneness
- ✓Cut mushrooms to 1/4-inch cubes maximum so they release moisture quickly and concentrate flavor through the Maillard reaction without making the dish watery.ingredient1/4-inch cubes
- ✓Use a 3:1 ratio of broth to pasta by weight and keep broth simmering in a separate pot to maintain the risotto's creamy texture through constant temperature.technique3:1 ratio by weight
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
French chefs secretly use pasta water's starch to make risotto creamier—no stirring required, just one pot magic.
One Pot Risotto with Pasta
Dive into a delightful one-pot wonder with this creamy risotto, where tender pasta meets juicy chicken and earthy mushrooms! With just a sprinkle of parmesan and a hint of garlic, this simple dish transforms into a comforting meal that's as satisfying as it is quick to prepare. Perfect for busy weeknights, you’ll savor every spoonful of this hearty goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 grosse poignée de persil frais
- Huile d’olive, sel et poivre
- 1 càc de poivre (5 ml)
🥩Meat & Seafood(2)
- 2 poitrines de poulet
- Bouillon de volaille
🥛Dairy & Eggs(3)
- 20g de beurre (1.4 tbsp)
- Comté râpé
- 15cl de crème semi-épaisse (5.07 fl oz)
🫙Pantry Staples(1)
- 400g de coquillettes (14.1 oz)
🧂Spices & Seasonings(3)
- 1 càc d’ail en poudre (5 ml)
- 1 càs de paprika (15 ml)
- 1 càc de sel (5 ml)
📦Other(3)
- 20cl de vin blanc sec (6.76 fl oz)
- 500g de champignons bruns (17.6 oz)
- 2 échalotes
👨🍳 Instructions
- 1
Cut the chicken breasts in half.
- 2
Mix the spices as described and thoroughly coat the chicken pieces.
- 3
In a wok or pot, melt the butter with a drizzle of olive oil to prevent burning and cook the chicken pieces. Set aside.
- 4
In the same pot, add the mushrooms cut into small cubes.
- 5
Once cooked, add the chopped shallots.
- 6
Pour the pasta on top, mix for 1 to 2 minutes, then deglaze with the white wine.
- 7
Once absorbed, gradually add the broth while stirring continuously.
- 8
2 minutes before the pasta is al dente, pour in the cream, add the parsley, and return the reserved chicken pieces.
- 9
Serve with grated Comté cheese.
💡 Pro Tips
- ✓Deglaze with white wine at exactly 185-195°F to extract fond without boiling off alcohol too quickly, which would waste the wine's acidity that balances the cream.technique185-195°F
- ✓Add warm broth (140-160°F) gradually in 1/2 cup increments every 2-3 minutes to maintain constant temperature and prevent pasta from seizing or cooking unevenly.timing1/2 cup every 2-3 minutes
- ✓Cook pasta to 85% doneness (2 minutes before al dente) before adding cream, as the residual heat and cream will finish cooking while preventing overcooking during the final 2-minute cream incorporation.timing85% doneness
- ✓Cut mushrooms to 1/4-inch cubes maximum so they release moisture quickly and concentrate flavor through the Maillard reaction without making the dish watery.ingredient1/4-inch cubes
- ✓Use a 3:1 ratio of broth to pasta by weight and keep broth simmering in a separate pot to maintain the risotto's creamy texture through constant temperature.technique3:1 ratio by weight