Savory chicken, caramelized onions, melty cheese, and pasta unite for cozy, satisfying comfort in one pot.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 18 oz)
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
→ Pasta
05 - 12 oz short pasta such as penne, fusilli, or rigatoni
→ Broth & Liquids
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 4 cups low-sodium beef or chicken broth
09 - 1/2 cup dry white wine (optional, substitute with more broth)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup shredded Gruyère cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Warm olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat. Add chicken, season with salt and pepper, and sear until golden brown and cooked through, about 6–8 minutes. Transfer chicken to a plate and set aside.
02 - Add remaining butter to the pot. Introduce sliced onions with a pinch of salt. Cook gently over medium-low heat, stirring often, until onions are deeply caramelized and golden brown, approximately 20–25 minutes.
03 - Incorporate minced garlic and thyme, sauté for 1 minute until aromatic.
04 - Pour in white wine (if used) and scrape up any browned bits. Let wine reduce by half over 2–3 minutes.
05 - Return chicken to the pot. Add uncooked pasta and broth. Bring to a boil, then reduce heat to a steady simmer.
06 - Cover and cook, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 10–12 minutes.
07 - Gently stir in Gruyère and mozzarella cheese until melted and creamy. Season further if required.
08 - Sprinkle with Parmesan cheese; broil under the oven for 2–3 minutes if desired until cheese is golden and bubbling.
09 - Serve hot, garnished with additional thyme leaves.
